Potato salad is a classic dish that brings comfort and joy to any gathering. This recipe features tender potatoes, vibrant vegetables, and a creamy dressing that perfectly complements the earthy flavors of the potatoes. Easy to prepare and customizable, this potato salad will quickly become a favorite at your table. Let’s dive into the delicious details of this versatile dish!
Ingredients
– 1 kg small potatoes
– 1 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1/2 cup red onion, finely chopped
– 1/2 cup celery, diced
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
– 1 tablespoon apple cider vinegar
– Optional: hard-boiled eggs, chopped
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 20 minutes, and cooking time is about 15-20 minutes.
Nutritional Value
Per serving (1/6 of the recipe), this potato salad contains approximately 300 calories, 20g fat, 30g carbohydrates, and 6g protein. This is calculated based on a standard serving.
Step-by-Step Cooking Process
- Wash and scrub the potatoes thoroughly.
- Place the potatoes in a pot and cover with cold water.
- Add a pinch of salt to the water.
- Bring the water to a boil over medium heat.
- Cook the potatoes for about 15-20 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly.
- Once cool, cut the potatoes into halves or quarters.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the potatoes, red onion, celery, and parsley to the bowl.
- Toss gently until everything is well coated and combined.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter option. Additionally, replace red onion with green onions or chives for a milder flavor, and add diced pickles for extra crunch.
Serving and Pairings
This potato salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. It’s also a great side dish for barbecues and potlucks.
Storage and Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold and does not need reheating. Avoid freezing, as it can alter the texture.
Cooking Mistakes
- Overcooking the potatoes can make them mushy; aim for fork-tender.
- Not cooling the potatoes before mixing can lead to a soupy salad.
- Using too much dressing can overwhelm the flavors; start with less and add more as needed.
- Skipping seasoning will result in bland flavors; taste and adjust as necessary.
- Forgetting to chop vegetables finely can affect the overall texture.
Helpful Tips
- Let the salad chill in the refrigerator for at least an hour to enhance flavors.
- Experiment with different herbs like dill or chives for variety.
- Add a splash of lemon juice for a zesty kick.
- Choose waxy potatoes for better texture in salads.
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made a day in advance. Just store it in the refrigerator, which allows the flavors to meld beautifully. However, if using fresh herbs, consider adding them just before serving to maintain freshness.
What type of potatoes are best for potato salad?
Waxy potatoes like red or yellow potatoes are ideal for potato salad due to their firm texture. They hold their shape well after cooking, making for a better salad.
How long can I store potato salad?
Homemade potato salad can typically be stored in the refrigerator for 3-5 days. Always check for freshness before consuming.
Can I use low-fat mayonnaise?
Absolutely! Low-fat mayonnaise or Greek yogurt can be used as a healthier alternative without sacrificing flavor.
What can I add to my potato salad for extra flavor?
Consider adding ingredients like bacon bits, pickles, or hard-boiled eggs for added flavor and texture. Fresh herbs like dill or chives also enhance the taste.
Conclusion
This potato salad recipe is a delightful addition to any meal, offering a creamy texture and vibrant flavors. It’s easy to customize, making it perfect for any occasion. Enjoy this classic dish that everyone will love!
Potato Salad Recipe
Ingredients
- 1 kg small potatoes
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup red onion finely chopped
- 1/2 cup celery diced
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
- Optional: hard-boiled eggs chopped
Instructions
- Wash and scrub the potatoes thoroughly.
- Place the potatoes in a pot and cover with cold water.
- Add a pinch of salt to the water.
- Bring the water to a boil over medium heat.
- Cook the potatoes for about 15-20 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly.
- Once cool, cut the potatoes into halves or quarters.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Add the potatoes, red onion, celery, and parsley to the bowl.
- Toss gently until everything is well coated and combined.