Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Potato salad is a classic side dish that brings comfort and joy to any meal. This recipe combines tender potatoes with a creamy dressing, fresh herbs, and a hint of tanginess. Perfect for summer barbecues, holiday gatherings, or just a simple family dinner, this potato salad will quickly become a favorite at your table.
Ingredients
Here is the list of ingredients.
– 2 pounds of small potatoes (Yukon Gold or baby potatoes)
– 1 cup mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/2 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
– Optional: 2 hard-boiled eggs, chopped
– Optional: 1/4 cup celery, diced
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving of this potato salad (approximately 1 cup) contains about 300 calories, 20g of fat, 25g of carbohydrates, 3g of protein, and 2g of fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Wash and scrub the potatoes thoroughly.
2. Place the potatoes in a large pot and cover with cold water.
3. Add a pinch of salt and bring to a boil over medium-high heat.
4. Cook the potatoes until fork-tender, about 15-20 minutes.
5. Drain the potatoes and let them cool for about 10 minutes.
6. Cut the potatoes into halves or quarters, depending on their size.
7. In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar.
8. Add the chopped red onion, parsley, salt, and pepper to the dressing.
9. Gently fold in the cooled potatoes until well coated.
10. If using, add the chopped hard-boiled eggs and celery; mix gently.
11. Cover and refrigerate for at least 30 minutes before serving for the flavors to meld.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier version. Additionally, feel free to add or replace herbs like dill or chives for a different flavor profile. For a vegan option, use plant-based mayonnaise.
Serving and Pairings
This potato salad pairs wonderfully with grilled meats, sandwiches, or can be served as a light lunch on its own. It’s a great addition to picnics and potlucks, offering a refreshing contrast to richer dishes.
Storage and Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so no reheating is necessary. Freezing is not recommended, as it can alter the texture of the potatoes.
Cooking Mistakes
– Don’t overcook the potatoes; they should be tender but firm.
– Avoid using warm potatoes; let them cool before mixing with the dressing.
– Don’t skip the vinegar; it adds necessary acidity.
– Be cautious with salt; taste before adding more.
– Ensure all ingredients are well mixed for even flavor.
Helpful Tips
– Use fresh herbs for the best flavor.
– Let the salad sit for at least 30 minutes before serving.
– Experiment with additional ingredients like bacon or cheese.
– Always taste and adjust seasonings as needed.
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made a day in advance. Just keep it covered in the refrigerator until you’re ready to serve. This allows the flavors to develop.
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 have a creamy texture when cooked.
Can I add other vegetables to the salad?
Absolutely! Chopped cucumbers, bell peppers, or even peas can add a nice crunch and flavor to your potato salad.
Is this potato salad gluten-free?
Yes, this potato salad is gluten-free as all the ingredients are naturally gluten-free. Always check labels to ensure products are certified gluten-free.
How long can I store potato salad?
Stored properly in the refrigerator, potato salad can last for about 3 days. After that, it’s best to discard any leftovers for safety.
Conclusion
This potato salad recipe is a delightful and versatile dish that can elevate any meal. With simple ingredients and easy preparation, it’s sure to impress your family and friends. Enjoy this creamy, flavorful salad at your next gathering, and watch it disappear quickly!
Potato Salad Recipe
Ingredients
- 2 pounds of small potatoes Yukon Gold or baby potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
- Optional: 2 hard-boiled eggs chopped
- Optional: 1/4 cup celery diced
Instructions
- Wash and scrub the potatoes thoroughly.
- Place the potatoes in a large pot and cover with cold water.
- Add a pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool for about 10 minutes.
- Cut the potatoes into halves or quarters, depending on their size.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped red onion, parsley, salt, and pepper to the dressing.
- Gently fold in the cooled potatoes until well coated.
- If using, add the chopped hard-boiled eggs and celery; mix gently.
