The Best Potato Salad

I love this recipe for potato salad not only because it's delicious, but it's easy to make.  I usually make it the morning before serving it. The flavor is super fresh and can be refrigerated for up to 3 days.  Depending on what your serving along side this potato salad, a Sauvignon Blanc to a Cabernet Sauvignon pairs perfectly.  Cheers!

Potato Salad

5-6 medium red potatoes.

4 diced green onions

1 finely diced celery stalk. Note: I cut it lengthwise twice then dice.

1/2  cup flat leaf parsley chopped

1/4  cup dill chopped

1 Tbs. Apple Cider Vinegar

1 Tbs. sugar

1/2 -3/4 cup mayonnaise (if you like more mayo on your potato salad, just add it)

1 Tbs. Dijon mustard

2 tsp. Salt



Dice potatoes into small bite size pieces (about an inch). Note: Do not peel.

Boil the potato pieces in a large pot of water until fork tender. (7-10 minutes).

Drain potatoes and rinse with cold water.  

Refrigerate drained potatoes for 2-3 hours to cool. You can make the potatoes to this point and refrigerate overnight.

Mix together apple cider vinegar and sugar.  Pour over potatoes and stir.

Combine mayo and  Dijon mustard.  Mix well and pour over cooled potatoes.

Combine diced green onions, celery, flat leaf parsley and dill and incorporate into the potato mixture.  Add salt.

Mix potato salad so all the ingredients are incorporated. Add more salt if needed.

Refrigerate before serving.




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