Classic Potato Salad
User Reviews
5
Classic Potato Salad
Description
The Classic Potato Salad begins with cooking unpeeled potatoes until tender but still firm enough to hold their shape, then peeling and dicing them along with peeled hard-boiled eggs and dill pickles. These ingredients, along with sliced green onions and chopped fresh dill, are combined in a bowl. The dressing, made from mayonnaise, white wine vinegar, Dijon mustard, water to loosen, and black pepper, is whisked until smooth and then mixed gently into the salad to avoid mashing the potatoes.
The textured salad has distinct bites from the potatoes and eggs, complemented by the briny flavor of the pickles and the freshness of dill and green onions. Chilling it for about an hour helps the flavors meld and creates a refreshing dish with a balanced tang and creaminess suitable as a side.
Sprinkling extra fresh dill or microgreens just before serving adds a fresh, visual touch. This salad pairs well with grilled meats or as part of a picnic spread. It holds up well when refrigerated and can be made a few hours ahead for convenience.
Ingredients
For the potato salad dressing
- 1/2 cup mayonnaise (full fat or low fat)
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp water to loosen the dressing
- 1/2 tsp black pepper
For the potato salad
- 5 potatoes or other waxy potato like Red Bliss, Yukon gold, medium
- 5 egg
- 4 dill pickles small, not sweet
- 3-4 green onions sliced
- 1 tbsp dill chopped, fresh
- salt to taste
- 2 tbsp microgreens optional garnish, such as cress or more dill
Instructions
- In a small bowl combine 1/2 cup of mayonnaise, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tbsp water and black pepper, whisk until combined and set aside.
- Cook unpeeled potatoes until tender but still firm, drain and air dry in single layer. Cook the eggs and cool until safe to touch. Then peel the potatoes and the eggs.
- Dice the potatoes, eggs and pickles in a uniform dice. In a large bowl combine the diced potatoes, eggs, dill pickles, sliced green onions and chopped dill. Add the salad dressing and combine everything with a flexible spatula taking care not to mash the ingredients. Refrigerate for 1 hour.
- Sprinkle with 1 tablespoon of fresh dill and/or 1 Tbsp microgreens immediately before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbs | 20g | |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 144mg | 48% |
| Sodium | 575mg | 24% |
| Potassium | 692mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 86mg | 9% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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