Looking for the perfect side dish that complements any meal? This potato salad recipe is a classic favorite that will tantalize your taste buds. With its creamy texture and fresh ingredients, it’s perfect for summer barbecues, family gatherings, or a simple weeknight dinner. Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
– 2 pounds of small potatoes (Yukon Gold or red)
– 1 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 cup red onion, finely chopped
– 1 cup celery, diced
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
– Optional: 2 boiled eggs, chopped
Servings and Cooking Time
This recipe makes approximately 6 servings.
– Preparation time: 20 minutes
– Cooking time: 20 minutes
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 4g
– Carbohydrates: 34g
– Fat: 12g
– Fiber: 3g
– Sugar: 2g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Wash and scrub the potatoes thoroughly.
2. Place potatoes in a large pot and cover with cold water.
3. Add a pinch of salt to the water and bring to a boil.
4. Cook potatoes for about 15-20 minutes, or until fork-tender.
5. Drain the potatoes and let them cool for about 10 minutes.
6. Cut the potatoes into bite-sized pieces, leaving the skins on for added texture.
7. In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
8. Add the chopped potatoes, red onion, celery, and parsley to the dressing.
9. Gently stir until all ingredients are coated well.
10. Chill the salad in the refrigerator for at least 30 minutes before serving.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter version of this potato salad. Additionally, feel free to add ingredients like bell peppers or bacon for an extra kick of flavor.
Serving and Pairings
This potato salad pairs wonderfully with grilled meats, sandwiches, or as a part of a picnic spread. Consider serving it alongside BBQ chicken or burgers for a delightful meal.
Storage and Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold and doesn’t require reheating. Freezing is not recommended due to the texture of the potatoes.
Cooking Mistakes
– Avoid overcooking the potatoes to prevent mushiness.
– Use fresh ingredients for the best flavor.
– Don’t skip the chilling time; it enhances the taste.
– Adjust seasoning after mixing to your preference.
– Use a gentle hand when mixing to keep potato chunks intact.
Helpful Tips
– Choose waxy potatoes for creamy texture.
– Boil eggs beforehand for an optional ingredient.
– Experiment with herbs like dill for added flavor.
– Make it a day ahead for improved taste.
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made a day in advance. Just keep it refrigerated until you are ready to serve. This allows the flavors to meld beautifully.
What type of potatoes are best for potato salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal as they hold their shape well and provide a creamy texture.
How long does potato salad last in the fridge?
Potato salad can last up to 3 days in the refrigerator when stored properly in an airtight container.
Can I add other vegetables to my potato salad?
Absolutely! Feel free to include diced bell peppers, carrots, or green onions for more color and flavor.
Is potato salad gluten-free?
Yes, this potato salad recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Conclusion
This potato salad recipe is a versatile and delicious addition to any meal. With its creamy dressing and fresh ingredients, it’s sure to be a hit at gatherings. Enjoy this classic dish and make it your own with your favorite additions!
Potato Salad Recipe
Ingredients
- 2 pounds small potatoes Yukon Gold or red
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion finely chopped
- 1 cup celery diced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Optional: 2 boiled eggs chopped
Instructions
- Wash and scrub the potatoes thoroughly.
- Place potatoes in a large pot and cover with cold water.
- Add a pinch of salt to the water and bring to a boil.
- Cook potatoes for about 15-20 minutes, or until fork-tender.
- Drain the potatoes and let them cool for about 10 minutes.
- Cut the potatoes into bite-sized pieces.
- In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the chopped potatoes, red onion, celery, and parsley to the dressing.
- Gently stir until all ingredients are coated well.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
