Potato Salad Recipe
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
138 kcal
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Course
Salad
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Cuisine
Australian
Potato Salad Recipe
Description
The Potato Salad Recipe uses waxy potatoes, which maintain their shape when boiled and provide a firm texture. Keeping the potato skins adds earthiness and nutrients, while the mix of spring onions, celery, radish, and parsley contributes freshness and crunch. Hard-boiled eggs are optional but add protein and richness.
The dressing balances creamy components—Greek yogurt and mayonnaise—with tang from apple cider vinegar and a subtle sharpness from Dijon mustard and Worcestershire sauce. This combination coats the salad ingredients evenly, tying the flavors together with seasoning.
After assembling, chilling the salad allows the flavors to meld and the salad to cool for serving, making it a classic accompaniment for outdoor meals or casual dinners. The salad generally keeps well for a couple of days refrigerated, making it practical for advance preparation.
Choosing a waxy variety such as Pontiac, Kipfler, Dutch Cream, or Desiree is recommended to prevent the salad from becoming mushy. Testing potato doneness with a fork ensures proper cooking.
Ingredients
- 750 grams potato
- 2 spring onions
- 1 celery stick
- 1 radish
- 1 parsley 3-4 stems, small bunch
- 2 egg optional
Potato Salad Dressing
- ½ cup Greek yoghurt
- 3 tablespoons mayonnaise
- ¼ cup apple cider vinegar
- 1-2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
- Wash potatoes and cut into cubes. Boil in salted water until tender. Allow to cool.
- Hard boil eggs. Allow to cool, peel and slice.
- Slice spring onion. Chop celery into small cubes. Chop radish into quarters and slice.
- Chop parsley.
- Whisk all dressing ingredients together.
- Combine salad ingredients and then pour dressing over salad. Stir well to coat ingredients in the dressing.
- Chill before serving.
Notes
- Use waxy potatoes like Pontiac or Dutch Cream to preserve shape and texture after boiling.
- Leave potato skins on for added texture and nutrients.
- Boil potatoes until a fork easily pierces them, then cool before combining.
- The salad keeps for a couple of days refrigerated; stir before serving if separated.
- Hard-boiled eggs are optional but enhance richness and protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 76mg | 3% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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