Name: Easy Potato Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Caribbean
Ingredients: 4 medium Yukon gold Potatoes; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Dijon Mustard; 1/2 cup Mayonnaise; 1 small Carrot peeled & chopped; 1 Celery Stalk, chopped; 1/2 Red Onion chopped; 3 Red Seasoning Peppers chopped; 1/2 teaspoon Garlic Powder; 1/2 teaspoon Onion Powder; 1 teaspoon of Salt; Salt & Black Pepper to taste

One thing we can usually count on seeing at any large social gathering is Potato Salad. Of course, everyone has their opinion of what makes a good potato salad. Some people might even come to heated debates about whose potato salad is the best. A good potato salad should combine creamy, tangy, salty, fresh flavors with silky and crunchy textures. This recipe will easily stand alone in the potato salad race by being simply delicious.

Equipment Needed

Author: Rachael Ottier Hart

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Serves

Ingredients

4 medium Yukon gold Potatoes
1 tablespoon Apple Cider Vinegar
1 tablespoon Dijon Mustard
1/2 cup Mayonnaise
1 small Carrot peeled & chopped
1 Celery Stalk, chopped
1/2 Red Onion chopped
3 Red Seasoning Peppers chopped
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon of Salt
Salt & Black Pepper to taste

Instructions

Peel, wash, and rinse the potatoes before chopping them into bite-sized pieces.

Using a pot, bring 2 quarts of water to boil with one teaspoon of salt.

Once the water is boiling, add the potatoes to the pot and cook for 8 minutes.

At the 8-minute mark, test the potato to make sure it is cooked, and the texture is slightly firm to the touch. If undercooked, allow cooking for another 3-5 minutes.

Remove the pot from the heat and strain the potato into a colander to remove all excess water.

Place the potatoes into a bowl and rest in the fridge on the top shelf for 20 minutes or until cool to the touch.

Add the remaining ingredients into a bowl, add the remaining ingredients and mix thoroughly until completely combined, and add salt and black pepper to taste.

Store in the fridge until ready to mix with the cooled potatoes

Once the potatoes have cooled, add the dressing to the potatoes and incorporate them until the potatoes are evenly coated with the sauce.

Return the bowl to the fridge and allow the mixture to marinate and the temperature to be cold.

Serve a large scoop onto a plate as a side dish for Lemon Garlic Chicken or on its own and enjoy.