Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Potato salad is a beloved dish that brings comfort and joy to any table. This creamy, flavorful potato salad is perfect for picnics, barbecues, or as a side for your favorite main dishes. With a blend of tender potatoes, crisp vegetables, and a zesty dressing, this recipe is sure to impress your family and friends. Let’s dive into making this timeless classic!
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Here is the nutritional value of the dish based on 1 serving for 1 person (about 1 cup): Calories: 220, Protein: 4g, Fat: 10g, Carbohydrates: 30g, Fiber: 3g, Sugar: 1g, Sodium: 200mg.
Step-by-Step Cooking Process
1. Start by washing and peeling 1 kg of potatoes.
2. Cut the potatoes into evenly sized cubes.
3. Place the potatoes in a large pot and cover with cold water.
4. Add a pinch of salt and bring to a boil over medium-high heat.
5. Cook until the potatoes are tender, about 15-20 minutes.
6. Drain the potatoes and let them cool slightly.
7. In a bowl, mix ½ cup of mayonnaise, 2 tablespoons of mustard, and 1 tablespoon of apple cider vinegar.
8. Chop 1 small red onion, 1 cup of celery, and ¼ cup of fresh parsley.
9. Combine the cooled potatoes, chopped vegetables, and dressing in a large mixing bowl.
10. Season with salt and pepper to taste, then refrigerate for at least 30 minutes before serving.
Alternative Ingredients
If you want to lighten up the salad, consider using Greek yogurt instead of mayonnaise. You can also add ingredients like diced pickles or hard-boiled eggs for extra flavor and texture.
Serving and Pairings
This potato salad pairs wonderfully with grilled meats, sandwiches, or as part of a picnic spread. It’s a versatile side dish that complements various cuisines.
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, and there’s no need to reheat it. Freezing is not recommended, as it may alter the texture.
Cooking Mistakes
- Don’t overcook the potatoes; they should be tender but not mushy.
- Always season the cooking water for added flavor.
- Let potatoes cool before mixing to avoid a soupy salad.
- Use fresh ingredients for the best taste.
- Don’t skip the chilling time; it enhances the flavor.
- Be careful with salt; it’s easy to over-season.
- Adjust the dressing to your taste; it’s flexible.
Helpful Tips
- For extra creaminess, add a splash of buttermilk to the dressing.
- Experiment with herbs like dill or chives for different flavors.
- Use waxy potatoes for a better texture.
- Mix in some diced bacon for a smoky flavor.
- Make it a day ahead for enhanced flavors.
FAQs
Can I use other types of potatoes?
Yes, you can use any type of potato, but waxy varieties like red or Yukon Gold hold their shape better in salads.
How long does potato salad last in the fridge?
Potato salad can be stored in the refrigerator for up to 3 days in an airtight container.
Can I make potato salad vegan?
Absolutely! Substitute mayonnaise with vegan mayo or a mixture of avocado and lemon juice for a creamy dressing.
What can I add to enhance flavor?
You can add ingredients like chopped pickles, olives, or even diced apples for a sweet twist.
Is it necessary to chill potato salad?
Yes, chilling helps the flavors meld together, making the salad more delicious.
Conclusion
This potato salad recipe is a classic that everyone will love. It’s creamy, flavorful, and easy to make, making it the perfect side for any occasion. Whether enjoyed at a picnic or a family gathering, it’s sure to be a hit. Try it out and enjoy the delightful flavors of this comfort food staple!
Potato Salad Recipe
Ingredients
- 1 kg potatoes peeled and cubed
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1 small red onion chopped
- 1 cup celery chopped
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, then cut them into evenly sized cubes.
- Place the potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a bowl, mix the mayonnaise, mustard, and apple cider vinegar.
- Chop the onion, celery, and parsley, then combine with the cooled potatoes.
- Pour the dressing over the potato mixture and stir gently to combine.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving.
- Serve chilled and enjoy!