Looking for the perfect potato salad recipe? This dish is a classic favorite that combines tender potatoes with a creamy dressing, fresh herbs, and a hint of tang. Ideal for barbecues, picnics, or as a side dish for any meal, this potato salad is sure to impress your family and friends. Follow this easy recipe to create a comforting side dish that brings everyone together at the table.
Ingredients
– 1 kg baby potatoes
– 200 g mayonnaise
– 1 tablespoon Dijon mustard
– 1 small red onion, finely chopped
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: hard-boiled eggs, diced
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is around 15 minutes, with an additional cooking time of 20 minutes.
Nutritional Value
For one serving (approximately 150 g), the nutritional value is:
– Calories: 220
– Protein: 3 g
– Carbohydrates: 30 g
– Fat: 10 g
– Fiber: 2 g
Step-by-Step Cooking Process
1. Start by washing the baby potatoes thoroughly.
2. Place the potatoes in a large pot and cover them with water.
3. Add a pinch of salt to the water and bring to a boil.
4. Cook the potatoes for about 15-20 minutes, or until fork-tender.
5. Drain the potatoes and let them cool slightly.
6. Once cool, cut the potatoes in half or quarters, depending on their size.
7. In a separate bowl, mix the mayonnaise, Dijon mustard, and apple cider vinegar.
8. Add the chopped red onion and parsley to the dressing.
9. Gently fold the potatoes into the dressing until evenly coated.
10. Season with salt and pepper to taste before serving.
Alternative Ingredients
You can easily substitute mayonnaise with Greek yogurt for a lighter version. Additionally, use other fresh herbs like dill or chives for a different flavor profile.
Serving and Pairings
This potato salad pairs beautifully with grilled meats, sandwiches, or can be served as part of a larger buffet spread. It’s also great alongside fresh green salads.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not require reheating. Freezing is not recommended as it alters the texture.
Cooking Mistakes
– Overcooking the potatoes can make them mushy.
– Not letting the potatoes cool before dressing can cause the mayo to separate.
– Forgetting to season can lead to bland flavors.
– Using old or dry herbs can diminish freshness.
– Skipping the vinegar can make the salad too heavy.
Helpful Tips
– Choose waxy potatoes for the best texture.
– Make the salad a day ahead for enhanced flavors.
– Adjust the dressing ingredients to suit your taste.
– Garnish with extra herbs before serving for a fresh touch.
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made 1-2 days in advance. Just store it covered in the refrigerator to allow the flavors to meld.
What type of potatoes are best for potato salad?
Waxy potatoes like baby potatoes or red potatoes are ideal due to their firm texture, which holds up well in salads.
Can I add other ingredients to my potato salad?
Absolutely! Feel free to add ingredients like celery, pickles, or bell peppers for added crunch and flavor.
Is potato salad gluten-free?
Yes, this potato salad recipe is gluten-free as it primarily consists of potatoes and vegetables.
How do I make it vegan?
To make a vegan version, substitute mayonnaise with plant-based yogurt or vegan mayo.
Conclusion
This potato salad recipe is a versatile dish that brings comfort and flavor to any occasion. With its creamy texture and fresh ingredients, it’s sure to be a hit at your next gathering. Enjoy making and sharing this classic favorite with friends and family!
Potato Salad Recipe
Ingredients
- 1 kg baby potatoes
- 200 g mayonnaise
- 1 tablespoon Dijon mustard
- 1 small red onion finely chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Optional: hard-boiled eggs diced
Instructions
- Wash the baby potatoes thoroughly.
- Place the potatoes in a large pot and cover with water.
- Add a pinch of salt and bring to a boil.
- Cook for about 15-20 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly.
- Cut the potatoes in half or quarters, depending on size.
- In a separate bowl, mix the mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped red onion and parsley to the dressing.
- Fold the potatoes into the dressing until evenly coated.
- Season with salt and pepper to taste before serving.
