Potato Salad Recipe
User Reviews
5
Potato Salad Recipe
Description
The salad begins by boiling baby red potatoes until tender. Part of these potatoes is mashed to a creamy base while the rest are quartered for added texture. Chopped hard-boiled eggs, pickle relish, diced shallots, thinly sliced chives, salt, and cracked black pepper are folded into the potato mixture.
The dressing consists of mayonnaise blended with whole grain mustard, apple cider vinegar, and sugar, which adds creaminess, slight tang, and subtle sweetness. The dressing is gently folded into the potato and egg mixture, creating a harmonious balance of flavors and textures.
After assembly, the salad is refrigerated for at least two hours to allow flavors to develop and blend. It can be served cold with meals or at gatherings.
This recipe can be made up to three days ahead. Variations include adding bacon bits or extra herbs like tarragon and thyme. Leaving the potato skins on adds texture, but peeling is optional depending on preference.
Ingredients
Potato Salad
- 1 1/2 pounds baby red potatoes washed
- 4 egg hard boiled, chopped
- 1/4 cup pickle relish drained
- 3 tablespoons shallot diced
- 1 ½ tablespoons chives thinly sliced
- 1 ½ teaspoon salt
- ½ teaspoon black pepper cracked
Dressing
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon sugar
Instructions
Potato Salad
- Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
- Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.
- Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
- Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.
Dressing
- In a small bowl, whisk together all the ingredients.
Assembly
- Fold dressing into the potato mixture until completely combined.
- Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.
Notes
- This potato salad can be prepared up to three days in advance and stored in an airtight container in the refrigerator.
- Consider making extra dressing to fold in shortly before serving for fresh flavor boost.
- Add cooked bacon bits for an optional smoky, salty element.
- If desired, omit the boiled eggs and increase potato quantity to maintain volume.
- Additional herbs like tarragon and thyme can enhance flavor complexity.
- Leaving the thin skins on red potatoes contributes texture; peel if preferred for a smoother bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 1049mg | 44% |
| Potassium | 604mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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