Name: Easy Potato Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
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

Elevate your next gathering with this Easy Potato Salad Recipe, a creamy and tangy classic that's perfect for BBQs, picnics, and potlucks. Fluffy Yukon Gold potatoes are paired with a flavorful dressing made of mayonnaise, Dijon mustard, and a hint of apple cider vinegar, while crisp vegetables like carrots, celery, and red peppers add a delightful crunch. This simple, yet versatile side dish is a guaranteed crowd-pleaser, bringing vibrant flavors and textures to your table.

#Brunch #Comfort Food #Side Dishes #Salads #Vegetables #BBQ #One Pot

The combination of mayonnaise and Dijon mustard creates a flavorful dressing that complements the fluffy potatoes perfectly. The apple cider vinegar adds a nice tang that cuts through the richness.
Diced vegetables like carrots, celery, red onion, and red peppers add a vibrant color and a delightful crunch to every bite.
This recipe is easy to follow and requires minimal ingredients. Feel free to adjust the vegetables to your preference or what you have on hand.

Aim for fork-tender potatoes, not mushy. Overcooked potatoes will break down and become unpleasantly mushy in your salad.
Allow the cooked potatoes to cool completely before adding the dressing. Hot potatoes will melt the mayonnaise, creating a greasy salad.

This potato salad is a perfect side dish for any BBQ, picnic, potluck, or summer cookout. It also pairs well with grilled chicken, fish, or burgers.

For a complete meal, serve the potato salad with a side of grilled vegetables or a simple green salad.

Not a mayo fan? Swap out some of the mayonnaise with plain Greek yogurt for a lighter and tangier option.
Fresh herbs like dill, chives, or parsley add a lovely freshness to the salad. Chop them finely and fold them in before serving.

Chef's Knife

Colander

Cutting Board

Medium Mixing Bowl

Serving Bowl

Small Mixing Bowl

Spatula

Vegetable Peeler

Apple cider vinegar: This isn't your average vinegar. Apple cider vinegar brings a complex acidity that cuts through the richness of the mayonnaise, adding a delightful tang. Unlike harsh white vinegar, it has a subtle apple-like sweetness that rounds out the flavor profile.
Dijon mustard: Forget the plain yellow mustard! Dijon mustard adds a sophisticated kick with its sharper bite and earthy undertones. It complements the mayonnaise beautifully, creating a more complex and flavorful dressing compared to a mayo-only base.
Mayonnaise: The creamy heart and soul of the potato salad. Mayonnaise binds everything together and adds a richness that perfectly coats the fluffy potatoes. Look for good quality mayonnaise, as it makes a big difference to the final taste.
Carrot: These vibrant orange gems not only add a beautiful pop of color but also introduce a touch of sweetness and a delightful crunch. Finely diced carrots disperse evenly throughout the salad, offering a burst of freshness in every bite.
Celery stalk: The workhorse of the vegetable crew, celery brings a refreshing crunch and a subtle vegetable flavor. Diced celery adds a textural contrast to the creamy potatoes, making each bite more interesting.
Red onion: Red onion offers a milder bite compared to its yellow counterpart. Thinly sliced, it adds a subtle peppery flavor and a beautiful pop of red color. Soaking the red onion slices in cold water for 10 minutes before adding them to the salad mellows the flavor further, if desired.
Red seasoning peppers: Red bell peppers are like flavor chameleons. They add a touch of sweetness, a vibrant red hue, and a satisfying crunch. Diced red peppers not only enhance the visual appeal of the salad but also introduce a welcome freshness.
Garlic powder & onion powder: These handy pantry staples add a subtle depth of flavor that mimics fresh garlic and onion without the harsh bite. They're perfect for those who prefer a milder flavor profile without sacrificing complexity.

How to make Easy Potato Salad?

Building the base of this potato salad is a breeze. First, prep the potatoes by peeling, washing, and chopping them into bite-sized pieces. Then, bring a large pot of salted water to a boil. Once boiling, add the potatoes and cook for 8 minutes, checking for doneness with a fork. They should be slightly firm. Drain the cooked potatoes thoroughly and let them cool completely in the fridge for 20 minutes.

While the potatoes chill, prepare your dressing in a separate bowl. Finally, once the potatoes are cold, gently combine them with the dressing, making sure everything is evenly coated. Chill the complete salad again for maximum flavor, and enjoy it as a refreshing side dish or on its own!

Author: Rachael Ottier Hart

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Time & Serves

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 it to cook 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.

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