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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This isn’t just any potato salad. This one is so addictive, it will get promoted from humble side dish to main-event entrée in no time. The kind that takes you on a blissful nostalgia trip, whether it’s to sunny-day picnics or your favorite cousin’s family barbecues. Yep, a potato salad this good can not only please your stomach, it can please your mind!
This potato salad is a bit more traditional than my Vegan Sweet-Potato Salad with Avocado Dressing or my Moroccan Sweet Potato Salad, which features a bit of a spicy kick to it. In this humble potato salad I’ve included mustard, olive oil, apple cider vinegar, a pinch of sugar, and that final touch of fresh dill. It all makes for seriously the best potato salad. So grab that apron — you’re about to delve into some potato salad sorcery!
Is Potato Salad Healthy?
You’ll be happy to hear that THIS potato salad is pretty darn good for you. Those little Yukon Gold potatoes are packed with nutrients, and the olive oil is way better for you than other fats. The apple cider vinegar has become quite the trendy ingredient, as it helps with digestion and weight loss. But remember, even the best foods should be part of a well-rounded diet. So enjoy that potato salad, babe, but keep it balanced, too.
INGREDIENTS
Ready to start your (potato) salad days? Here’s what you’ll need.
- 1 lb. Yukon Gold potatoes
- 1/2 cups vegetable stock
- 1/2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1/4 tbsp apple cider vinegar
- 1 tsp sugar
- sprig fresh dill
- pinch of salt and pepper
INSTRUCTIONS
Boil
In a medium-sized pot, boil the whole potatoes in salted water for 10 minutes until they are tender but still firm.
Whisk
In a small bowl, whisk together the mustard, olive oil, apple cider vinegar, and sugar.
Season
Season the dressing with salt and pepper and add the chopped dill.
Cut
Drain the potatoes and let them cool slightly. Peel the potatoes and let them cool a bit more. Cut into bite-sized pieces.
Toss
Add the diced potatoes to the dressing and gently toss until they are evenly coated. Cover the bowl and refrigerate the salad for at least 30 minutes.
DEVOUR!
Tips & Tricks to Making a Perfect Potato Salad
- Go with Yukon Gold potatoes for this recipe; they hold their shape while cooking and absorb the dressing well.
- The potatoes should be tender but still firm when boiled. Overcooking will make your salad mushy, while undercooking may leave hard chunks.
- Try other fresh herbs like chives, parsley, or even mint for a unique touch.
- Chill the salad for at least 30 minutes to let the flavors meld together.
- Add more mustard for a sharper profile, or a bit more sugar if you prefer a sweeter tang.
FAQs
I recommend Yukon Gold potatoes ’cause they’ve got a killer, buttery taste and they stay firm. But red or new potatoes will do the trick. Try to sidestep russet potatoes though – they’ll end up all mushy.
No worries. Yellow mustard or even honey mustard can fill in for Dijon. Your salad will of course taste different, but that’s all part of the fun, right?
Absolutely. Just make sure your veggie stock is vegan approved. The rest of this recipe is all about them plants, so you’re good to go.
Get creative and make it yours! Chuck in some chopped hard-boiled eggs for a protein boost. Crispy bacon bits offer a satisfying crunch. And if you fancy something colorful and crisp, just add some finely diced red bell pepper.
Serving Suggestions
This delightful potato salad makes a nice dancing partner for Grilled Chicken or Juicy Boneless Pork Ribs, if you eat meat. Alternatively, you can pair it with a fresh garden salad and some crusty bread for a satisfying, light meal. Don’t forget a chilled glass of white wine for a truly gourmet experience!
how to prep and store potato salad
Only one thing is better than whipping up this potato salad on the fly — making it ahead of time! That’s because it’s even more delicious when you give those flavors some chill time to mingle. And if you have leftovers, just pop them in an airtight container and stash it in the fridge for up to four days. When you’re ready to tuck in again, you could let it get to room temperature, but honestly, it’s yummy straight from the fridge, too.
The Best Potato Salad Recipe (Really!)
Ingredients
- 1 lb. Yukon Gold potatoes
- 1/2 cups vegetable stock
- 1/2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1/4 tbsp apple cider vinegar
- 1 tsp sugar
- sprig 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. Cover the bowl and refrigerate the salad for at least 30 minutes. Serve!
Notes
- Go with Yukon Gold potatoes for this recipe; they hold their shapes while cooking and absorb the dressing well.
- The potatoes should be tender but still firm when boiled. Overcooking will make your salad mushy, while undercooking may leave hard chunks.
- Try other fresh herbs like chives, parsley, or even mint for a unique touch.
- Chill the salad for at least 30 minutes to let the flavors meld together.
- Add more mustard for a sharper profile, or a bit more sugar if you prefer a sweeter tang.
Nutrition
The post The Best Potato Salad Recipe (Really!) appeared first on Food Faith Fitness.
