Potato Salad

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 6
★★★★★
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Potato salad is the ultimate crowd-pleaser at any gathering. With its fresh herbs and tangy vinaigrette, this version brings a delightful twist to the classic creamy dish. Perfect for picnics, barbecues, or just a cozy dinner at home, this recipe is simple, flavorful, and sure to win hearts.

Ingredients for Potato Salad

Russet potatoes are our starchy base, known for their fluffy texture once cooked. Perfect for absorbing flavors without falling apart. Red onion adds a sharp, crisp contrast that cuts through the richness of the potatoes. Fresh parsley and dill are the stars of the show, providing a fresh, aromatic lift that makes the salad pop. The olive oil acts as the smooth, rich carrier for our vinaigrette, while apple cider vinegar adds a tangy kick. Lastly, Dijon mustard brings a subtle spice and depth to the dressing, rounding out the flavors beautifully.

Tips & Tricks

  • Use a fork to test potato doneness — it should pierce easily but not crumble.
  • Ensure potatoes are slightly warm when you mix them with the vinaigrette; they absorb flavors better this way.
  • If you're short on time, you can make this salad a day ahead. It actually tastes better after sitting overnight.

Serving Suggestions

This potato salad is versatile enough to pair with a variety of dishes. Try serving it alongside grilled chicken or fish for a light summer dinner. It's also fantastic with a hearty bratwurst or as part of a picnic spread featuring sandwiches and fresh fruit.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Yukon gold or red potatoes work well too, but they’ll be a bit firmer.
How long can I store this potato salad in the fridge?
It will keep well for up to 3 days. Just give it a good stir before serving.
Is there a substitute for apple cider vinegar?
White wine vinegar or lemon juice can be used in a pinch, though the flavor will be slightly different.

Potato Salad Recipe Walkthrough

Start by peeling your 2 lbs of russet potatoes. I like to keep the pieces bite-sized, so they hold onto the dressing nicely without overwhelming each bite. Place them in a large pot of salted water and bring it to a boil. This should take about 10-15 minutes; you’ll know they’re ready when a fork slides through effortlessly.

While the potatoes are cooking, you can prepare the vinaigrette. In a large bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and a good pinch of salt and pepper. This will be the tasty coat for your salad.

Once the potatoes are done, drain them and let them cool slightly. This is crucial — you don’t want them too hot or they’ll continue cooking in the dressing and become mushy. When they're just warm to the touch, add them to the bowl with the vinaigrette. Toss in the 1/4 cup of chopped red onion, 1/4 cup of fresh parsley, and 1/4 cup of fresh dill.

Gently toss everything together until all the potatoes are well coated in the dressing. A gentle hand is key here to avoid breaking the potatoes. Cover the bowl and refrigerate for at least an hour, letting those flavors meld into something magical.

Why You'll Love This Recipe

  • No mayonnaise, making it lighter and perfect for warm weather.
  • Quick and easy to prepare with just a handful of ingredients.
  • Fresh herbs like dill and parsley add a burst of flavor and color.
  • Great for making ahead — flavors deepen as it sits.

Ingredients

2 lbs russet potatoes
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Step-by-step Instructions

1. Peel the potatoes and cut them into bite-sized pieces.
2. Place the potatoes in a large pot of salted water and bring to a boil.
3. Cook the potatoes for about 10-15 minutes until fork-tender.
4. Drain the potatoes and let them cool slightly.
5. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
6. Add the slightly cooled potatoes, red onion, parsley, and dill to the bowl.
7. Gently toss the ingredients together to coat them evenly with the vinaigrette.
8. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

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