Potato Salad
Potato salad recipe with tenderpotatoes, creamy dressing, and a few simple tricks that turn a good potatosalad into a great one. Ready in just 30 minutes.
Equipment
- Large Pot
- Colander
- 2 Mixing Bowls(large and medium)
- Knife
- Cutting Board
- Spatula
- Measuring Spoons
Ingredients
Potato Salad
- Potatoes2 lb
- Apple Cider Vinegar1 tbsp
- Celery(finely diced)2 ribs
- Red Onion(finely diced)½ pc
- Hard Boiled Eggs(peeled and chopped, optional)4 pcs
- Bacon(optional)4 slices
- Fresh Herbs(such as parsley, chives, or dill, chopped)¼ cup
- Salt(for boiling)
Potato Salad Dressing
- Mayonnaise1 cup
- Yellow Mustard2 tbsp
- Apple Cider Vinegar2 tsp
- Dill Pickles(finely chopped)2 pcs
- Salt1 tsp
- Black Pepper½ tsp
Instructions
- Peel the potatoes if desired, then cut into ¾ inch - 1 inch chunks. Place them in a large pot and cover with cold water by about 1 inch. Salt the water so it tastes lightly seasoned (about 1 tbsp). Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10-12 minutes, until fork-tender but not falling apart.
- While the potatoes are boiling, cook bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to cool, then chop into small pieces.
- Drain the potatoes in a colander and transfer to a large bowl. Drizzle with the apple cider vinegar and toss gently to coat.
- Chop the hard boiled eggs into bite-sized pieces. Finely dice the celery and red onion. Chop the fresh herbs.
- Combine all the dressing ingredients in a medium bowl and whisk until smooth.
- Pour the dressing over the warm potatoes. Add the chopped eggs, celery, red onion, fresh herbs, and most of the bacon if using, reserving some for garnish. Fold gently with a rubber spatula until everything is evenly coated.
- The salad can be served right away, but it tastes even better after at least 1 hour in the fridge, which gives the flavors time to settle and come together. Top with the reserved bacon just before serving if using.
Notes
- For the best texture, start the potatoes in cold water rather than boiling – it helps them cook evenly all the way through.
- The apple cider vinegar is used twice in this recipe – once for the potatoes and once for the dressing. Check the ingredient list before you start so you have the right amount ready for each.
- Fold the dressing in while the potatoes are still warm. They absorb flavor much better at that stage than once they've cooled down.
- Taste the dressing before it goes on the potatoes – it should taste a little punchy on its own, since the potatoes will mellow it out.
Nutrition Information
Serving Size: 275 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 449 kcal | 22% |
| Protein | 9.8 g | 20% |
| Fat | 32.7 g | 50% |
| Saturated | 5.9 g | 30% |
| Unsaturated | 26.8 g | 67% |
| Carbohydrate | 29 g | 10% |
| Dietary Fiber | 4.1 g | 16% |
| Sugars | 2.4 g | 3% |
| Sodium | 753 mg | 33% |
| Cholesterol | 161 mg | 54% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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