Potato Salad Recipe With Creamy Mayo Dressing
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
3
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Calories
336 kcal
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Course
Side Dish
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Cuisine
American, International
Potato Salad Recipe With Creamy Mayo Dressing
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An easy American style classic Potato Salad Recipe that tastes delicious and is too good. This salad is made with a creamy mayonnaise dressing with mildly sweet, tangy and pungent notes. It also features pickled olives for a tangy taste.
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Ingredients
For cooking potatoes
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon apple cider vinegar or white vinegar
- 500 to 550 grams potatoes or 3 to 4 large potatoes or 3 cups diced potatoes
For mayo dressing
- 6 tablespoons Eggless Mayonnaise - vegetarian or vegan
- 1 teaspoon Dijon mustard or add as required
- ½ teaspoon sugar or add as required
- 1 teaspoon lemon juice - sub with ½ to 1 teaspoon apple cider vinegar
- ¼ cup onions - finely chopped
- 2 tablespoons celery - finely chopped
- 1 tablespoon parsley - finely chopped
- 5 to 6 green olives or black olives - pitted, sliced or chopped
- ¼ teaspoon sweet paprika or red chilli powder or cayenne pepper - add as required
- ¼ teaspoon black pepper powder or add as required
- salt as required
For garnish
- 1 teaspoon parsley - finely chopped
- 1 to 2 pinches sweet paprika or red chilli powder or cayenne pepper - optional
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Instructions
Boiling potatoes
- Take the water in a saucepan or a pot.
- Add salt, sugar and vinegar. Stir and keep the pan aside.
- Rinse potatoes in running water very well. Brush off the mud if any from the potatoes skin and rinse them thoroughly. Then peel and dice in 1-inch cubes.
- As soon as you dice the potatoes add them in the water in the pan.
- Cover the pan with its lid. Heat on a medium flame.
- Simmer and cook potatoes covered with the lid.
- Potatoes will take about 12 to 15 minutes to cook.
- Cook potatoes till they are fork-tender - meaning a fork or a knife should pass easily without any resistance.
- Strain the potatoes in a colander or strainer. Drain the water well.
Making mayonnaise dressing
- While the potatoes are cooking, you can peel, rinse and finely chop 1 small onion, half a stick of celery, parsley leaves and 5 to 6 pitted green olives.
- In a bowl take mayonnaise (vegetarian or vegan), dijon mustard, lemon juice.
- Next add finely chopped onions, finely chopped celery, finely chopped parsley and chopped olives. You can even add one minced garlic clove (small to medium-sized).
- Season with ¼ teaspoon sugar and ¼ teaspoon sweet paprika. You can even add smoked paprika, cayenne pepper or red chilli powder instead of sweet paprika.
- Mix very well. Check the taste of the dressing and add more dijon mustard or lemon juice or sugar if needed.
Making potato salad
- Add the cooked potatoes. The potatoes can be warm when you add them.
- Mix and gently toss the potatoes with the dressing.
- Sprinkle ground black pepper and salt as required. Check the taste and add salt. After taste testing, you can add more pepper if required.
- Mix gently again.
- Serve Potato Salad. Serve garnished with some chopped parsley and sprinkled with 1 to 2 pinches of sweet paprika. If not serving immediately then refrigerate and serve later. It keeps well for 1 day in the fridge.
Notes
- Use your favorite mayonnaise. It can be homemade or store brought.
- Any type of potato variety can be used to make potato salad. Just do not overcook them.
- If you do not have dijon mustard, then add ground mustard paste or mustard powder.
- Use onions which are not too pungent. Scallions or spring onions can be used instead.
- Celery imparts a deep herby flavor in the salad. So do add and avoid skipping it.
- If you do not have parsley, use cilantro (coriander leaves) instead.
- You can add cucumber pickles if you prefer them.
- You can easily double or triple the recipe.
- The leftover salad stays good in the refrigerator for about 1 day. While serving, you can serve the salad chilled or can warm in an oven for some minutes.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
1283mg
(53%)
Potassium
765mg
(22%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
417IU
(8%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
36mg
(40%)
Vitamin E
0.5mg
Vitamin K
28µg
Calcium
44mg
(4%)
Vitamin B9 (Folate)
34µg
Iron
2mg
(11%)
Magnesium
47mg
Phosphorus
105mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1283mg | 53% |
| Potassium | 765mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 417IU | 8% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 36mg | 40% |
| Vitamin E | 0.5mg | |
| Vitamin K | 28µg | |
| Calcium | 44mg | 4% |
| Vitamin B9 (Folate) | 34µg | |
| Iron | 2mg | 11% |
| Magnesium | 47mg | 12% |
| Phosphorus | 105mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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