It should entice the reader and set the tone for the dish. Potato salad is a classic dish that brings comfort and joy to any gathering. This creamy, flavorful potato salad is loaded with fresh vegetables and a zesty dressing. Whether you’re hosting a backyard barbecue or enjoying a casual family dinner, this recipe is sure to impress. Get ready to dive into a bowl of creamy goodness!
Ingredients
– 2 pounds of small red potatoes
– 1 cup of mayonnaise
– 1 tablespoon of Dijon mustard
– 1 tablespoon of apple cider vinegar
– 1 cup of chopped celery
– 1 cup of diced red onion
– 1 cup of chopped bell peppers
– Salt and pepper to taste
– Fresh parsley for garnish
– Optional: hard-boiled eggs
Servings and Cooking Time
This recipe serves 6-8 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g of fat, 30g of carbohydrates, 5g of protein, and 2g of fiber. Note that these values are based on one serving for one person.
Step-by-Step Cooking Process
1. Wash the red potatoes thoroughly under cold water. 2. Place the potatoes in a large pot and cover with water. 3. Bring the water to a boil and cook the potatoes until tender, about 15-20 minutes. 4. Drain the potatoes and let them cool for a few minutes. 5. Once cool, cut the potatoes into bite-sized pieces. 6. In a large bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar. 7. Add the chopped celery, red onion, and bell peppers to the dressing. 8. Gently fold in the potato pieces until well coated. 9. Season with salt and pepper to taste. 10. Chill the salad in the refrigerator for at least 30 minutes before serving. 
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter version. Additionally, try using different herbs such as dill or chives to enhance the flavor profile.
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 perfect for summer picnics and potlucks.
Storage and Reheating
Store the potato salad in an airtight container in the refrigerator for up to three days. It’s best served cold and does not reheat well. Freezing is not recommended as it may change the texture of the potatoes.
Cooking Mistakes
- Overcooking the potatoes can make them mushy.
- Not chilling the salad before serving may result in a less flavorful dish.
- Using too much mayonnaise can overpower the other flavors.
- Neglecting to season can lead to blandness.
- Skipping the vinegar can affect the salad’s tanginess.
Helpful Tips
– Choose waxy potatoes like red or new potatoes for better texture. – Add fresh herbs for an extra burst of flavor. – Adjust the creaminess by varying the amount of mayonnaise. – Always taste and adjust seasoning before serving. 
FAQs
Can I make potato salad ahead of time?
Yes, potato salad can be made a day in advance. Just keep it refrigerated until serving.
What can I add to potato salad for extra crunch?
Incorporate chopped pickles, radishes, or nuts for added texture and flavor.
Is potato salad gluten-free?
Yes, traditional potato salad is gluten-free as it contains no gluten-containing ingredients.
How long can potato salad sit out?
It’s best to keep potato salad out for no more than 2 hours to prevent spoilage.
Can I use other types of potatoes?
Yes, you can use Yukon Gold or fingerling potatoes, but cooking times may vary slightly.
Conclusion
In conclusion, this potato salad recipe is a delightful addition to any meal, offering creamy textures and fresh flavors. Perfect for gatherings or a simple dinner, it’s easy to prepare and sure to be a hit. Enjoy this versatile dish all year round!
Potato Salad
Ingredients
- 2 pounds of small red potatoes
- 1 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 cup of chopped celery
- 1 cup of diced red onion
- 1 cup of chopped bell peppers
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: hard-boiled eggs
Instructions
- Wash the red potatoes thoroughly under cold water.
- Place the potatoes in a large pot and cover with water.
- Bring the water to a boil and cook the potatoes until tender, about 15-20 minutes.
- Drain the potatoes and let them cool for a few minutes.
- Once cool, cut the potatoes into bite-sized pieces.
- In a large bowl, combine mayonnaise, Dijon mustard, and apple cider vinegar.
- Add the chopped celery, red onion, and bell peppers to the dressing.
- Gently fold in the potato pieces until well coated.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Nutrition
