The Ultimate, Best Potato Salad
From summertime barbecues to cozy winter dinners, there's one side dish that always manages to steal the spotlight. A well-made version of this classic is like a symphony of flavors and textures, offering creamy, crunchy, tangy, and savory notes all in one bite. It's a recipe that, when done right, can transport you straight to the heart of a bustling family gathering, no matter where you are.
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About this recipe:
This rendition of a beloved classic brings together the comfort of tradition with a twist of something new. Yukon Gold potatoes form the creamy, hearty base, while additions like celery, red onion, and dill pickles add layers of crunch and tang. The dressing, rich and creamy with a hint of sweetness, binds everything together beautifully. What sets this recipe apart, though, is the use of Dijon mustard and apple cider vinegar, lending depth and complexity to the dressing that you won't soon forget.
The beauty of this dish lies not just in its flavors, but also in its versatility. It pairs equally well with grilled meats at a summer barbecue, hearty stews in the colder months, or even just a simple sandwich at lunch. Plus, with its eye-catching presentation, it's sure to be a hit at any potluck or gathering.
Elevate your culinary game and create lasting memories with this delightful recipe that takes the familiar and makes it extraordinary.
The Ultimate, Best Potato Salad
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
For the salad:
2.5 pounds Yukon Gold potatoes
1 cup diced celery
1/2 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/2 cup chopped dill pickles
For the dressing:
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
Salt and black pepper to taste
Instructions:
Begin by scrubbing your potatoes clean. Cut them into 1-inch cubes, leaving the skin on for extra texture and nutrition.
Place the cubed potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are just fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare your dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth. Set aside.
Once the potatoes are done, drain them well and allow them to cool slightly.
In a large bowl, combine the still-warm potatoes, celery, red onion, parsley, and chopped pickles. Pour the dressing over the top, then gently toss everything together until well coated.
Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
Cover the potato salad and refrigerate for at least 2 hours, or until chilled. This allows the flavors to meld together beautifully.
Serve your potato salad chilled, garnished with a sprinkle of additional fresh parsley if desired.
Nutrition Information (per serving):
Calories: 350 kcal
Total Fat: 20g
Saturated Fat: 3g
Cholesterol: 12mg
Sodium: 420mg
Total Carbohydrate: 40g
Dietary Fiber: 5g
Sugar: 3g
Protein: 4g
Allergen Information:
Gluten-Free
Nut Free
Additional Information:
This potato salad is best if made a day ahead of time, allowing the flavors to fully develop. It can be stored in an airtight container in the refrigerator for up to 3-4 days.
