Potato Salad
This Potato Salad has fresh, homemade mayo, so it’s creamy and tasty! Make this easy side dish to serve with your summer meals.
Servings: 8 people
Ingredients
FOR THE SALAD
- 3 lbs Yukon Gold or Russet potatoes cut into 3/4 -inch cubes
- 1/4 cup red onion chopped
- ½ yellow bell pepper chopped
- 1/3 cup celery chopped
- 2 hard boiled eggs chopped
- 2 tbsp cooked bacon chopped
- ½ teaspoon paprika for topping
- Fresh parsley for topping chopped
FOR THE DRESSING
- ¾ cup homemade mayo
- 1 tsp Dijon mustard
- 1.5 tsp apple cider vinegar
- ½ teaspoon garlic minced
- Salt and pepper
Instructions
- Place potatoes in a large pot and fill this pot with cold water until cover the potatoes. Bring it to a boil. Add salt and cook the potatoes for 15-20 minutes, until the potatoes are easily pierced with a fork or pairing knife.
- While the potatoes are boiling, add all the ingredients for the dressing in a small bowl and whisk everything together to combine. Taste to check the seasoning.
- Drain potatoes of the water and allow to cool until just able to handle. Peel the skins from the potatoes and chop into 1/2" to 3/4" square pieces.
- Place them in a large bowl and pour the dressing over it. Mix all together until well combined.
- Then, stir in the red onions, bell pepper, celery, hard-boiled eggs and bacon.
- Top with paprika and fresh chopped parsley. Enjoy!
Video
Notes
- If you like soft, creamy potato salad, use a starchy potato as the base. If you'd like more texture and “bite” to the salad, use waxy potatoes.
- Do not peel the potatoes before boiling as it'll lead to a watery salad.
- If you use baby potatoes, you can leave the skin on.
- To store: Keep this recipe refrigerated for up to 4 days. When serving, do not leave it out at room temperature for too long.
Nutrition
Serving: 18 | Calories: 298kcal | Carbohydrates: 33g | Protein: 6g | Fat: 17g | Cholesterol: 53mg | Sodium: 47mg | Potassium: 814mg | Fiber: 3g | Sugar: 2g