Servings
Font
Back
4.8 from 12 votes

The Best Potato Salad Recipe (Really!)

Try this simple yet irresistibly delicious Potato Salad that promises a delightful taste trip and you'll see that headline is NO exaggeration!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2
Calories: 312 kcal
Course: Salad , Appetizer
Cuisine: American

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

    Cup of Yum
  1. In a medium-sized pot, boil the whole potatoes in salted water for 10 minutes until they are tender but still firm.
  2. In a small bowl, whisk together the mustard, olive oil, apple cider vinegar, and sugar.
  3. Season the dressing with salt and pepper and add the chopped dill.
  4. Drain the potatoes and let them cool slightly.
  5. Peel the potatoes and let them cool more.
  6. Cut the cooked potatoes into bite-sized pieces.
  7. 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.
  8. Refrigerate the salad for at least 30 minutes.

Nutrition Information

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

% 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.