The Best Potato Salad Recipe (Really!)
Try this simple yet irresistibly delicious Potato Salad that promises a delightful taste trip and you'll see that headline is NO exaggeration!
Servings 2
Calories 312kcal
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. Bring the vegetable stock to a boil and add it to the potato. Mix well and cover the bowl.
- Refrigerate the salad for at least 30 minutes.
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
Calories: 312kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 290mg | Potassium: 962mg | Fiber: 5g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 45mg | Calcium: 30mg | Iron: 2mg