
The Best Potato Salad Recipe (Really!)
User Reviews
4.8
12 reviews
Excellent

The Best Potato Salad Recipe (Really!)
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Try this simple yet irresistibly delicious Potato Salad that promises a delightful taste trip and you'll see that headline is NO exaggeration!
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Ingredients
- 1 pound Yukon gold potatoes
- 1/2 cups vegetable stock
- 1/2 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1/4 tablespoon apple cider vinegar
- 1 teaspoon sugar
- prig fresh dill
- Pinch of salt and pepper
Instructions
- In a medium-sized pot, boil the whole potatoes in salted water for 10 minutes until they are tender but still firm.
- In a small bowl, whisk together the mustard, olive oil, apple cider vinegar, and sugar.
- Season the dressing with salt and pepper and add the chopped dill.
- Drain the potatoes and let them cool slightly.
- Peel the potatoes and let them cool more.
- Cut the cooked potatoes into bite-sized pieces.
- Add the diced potatoes to the dressing and gently toss until they are evenly coated. Bring the vegetable stock to a boil and add it to the potato. Mix well and cover the bowl.
- Refrigerate the salad for at least 30 minutes.
Nutrition Information
Show Details
Calories
312kcal
(16%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
290mg
(12%)
Potassium
962mg
(27%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
132IU
(3%)
Vitamin C
45mg
(50%)
Calcium
30mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
Calories | 312kcal | 16% |
Carbohydrates | 43g | 14% |
Protein | 5g | 10% |
Fat | 14g | 22% |
Saturated Fat | 2g | 10% |
Polyunsaturated Fat | 2g | 12% |
Monounsaturated Fat | 10g | 50% |
Sodium | 290mg | 12% |
Potassium | 962mg | 20% |
Fiber | 5g | 20% |
Sugar | 4g | 8% |
Vitamin A | 132IU | 3% |
Vitamin C | 45mg | 50% |
Calcium | 30mg | 3% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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