Description
This Crispy Potato Salad is a refreshing and flavorful side dish featuring tender, bite-sized potatoes coated in a tangy mayonnaise and Dijon mustard dressing, accented with apple cider vinegar, fresh herbs, and chopped hard-boiled eggs. Perfect for picnics, barbecues, or a light meal, this classic recipe combines creamy and crisp textures with a zesty, savory taste.
Ingredients
Scale
Potatoes
- 4 cups of potatoes, peeled and cut into small bite-sized cubes
Dressing
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Add-ins
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped celery
- 2 hard-boiled eggs, chopped
Instructions
- Prep Potatoes: Wash and peel the potatoes, then cut them into small bite-sized cubes for even cooking and easy eating.
- Boil Potatoes: Place the potato cubes in a pot, cover them with water, add a pinch of salt, and bring to a boil over medium-high heat.
- Simmer Potatoes: Reduce the heat to low and simmer the potatoes for 10-15 minutes until they are fork-tender but not falling apart.
- Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool to room temperature to avoid wilting the dressing ingredients.
- Make Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk them together until smooth and well blended.
- Add Fresh Ingredients: Stir in the chopped green onions, fresh parsley, celery, and chopped hard-boiled eggs into the dressing mixture to add texture and flavor.
- Combine Potatoes and Dressing: Gently fold the cooled potatoes into the dressing mixture, ensuring each piece is well coated without breaking them up.
- Chill: Cover the potato salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and develop.
- Adjust Seasoning: Before serving, stir the potato salad and taste for seasoning. Add more salt and pepper if desired to balance the flavors.
- Serve: Enjoy your delicious and crispy potato salad cold as a side dish or a light meal, perfect for any occasion.
Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes which hold their shape better after boiling.
- Chilling the salad for at least an hour improves the flavor by allowing the dressing to soak into the potatoes.
- You can add other fresh herbs like dill or chives for a different flavor profile.
- Hard boil eggs by placing them in boiling water for 9-12 minutes, then cool under cold water before peeling and chopping.
- If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
