Herbed Potato Salad Recipe – Simple Recipe Ever: Potato salad is a traditional side dish that is served at meals such as picnics, barbecues, and family get-togethers all around the world due to its popularity. With its combination of fresh herbs, acidic dressing, and soft potatoes, this recipe for herbed potato salad elevates the classic meal to a whole new level.
Herbed Potato Salad Recipe – Simple Recipe Ever
Whether it is enjoyed as a single dish or in conjunction with grilled meats, this savory salad is sure to leave a lasting impression. In this article, we will discuss the procedures involved in preparing this mouthwatering dish, as well as provide some suggestions for making it even better and some insights into the nutritional content of the dish.
Ingredients
- 2 lbs (about 900g) potatoes (such as Yukon Gold or red potatoes), washed and diced into bite-sized pieces
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 stalks celery, finely chopped
- 1/2 red onion, finely chopped
- Salt and pepper to taste
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Instructions
After placing the potatoes in a large pot, fill them with cold water and set the pot on the stove. The water should have a considerable amount of salt added to it.
After bringing the water to a boil over medium-high heat, reduce the heat to medium-low and continue to simmer the potatoes for ten to fifteen minutes, or until they are tender enough to be pierced with a fork.
Prepare the dressing while the potatoes are cooking in the pressure cooker. Combine the mayonnaise, Dijon mustard, white wine vinegar, chopped parsley, dill, and chives in a small bowl and whisk them together until they are thoroughly combined.
Add salt and pepper to taste, and season with salt. Following the completion of the cooking process, the potatoes should be drained in a strainer and then transferred to a large mixing bowl.
Include the celery and red onion that have been chopped in the bowl that contains the potatoes.
The dressing should be poured over the potatoes, and then they should be gently tossed until everything is nicely coated.
Try it out and make any required adjustments to the seasoning. Depending on your preferences, you can increase the amount of salt, pepper, or herbs that you use.
In order to allow the flavors to combine, the potato salad should be chilled for at least one hour after being covered with plastic wrap and placed in the refrigerator.
One more toss of the potato salad should be performed just before serving, and if desired, additional chopped herbs should be added as a garnish.
Tips and Tricks
Potato salad is best made with waxy potatoes, such as Yukon Gold or red potatoes, because they have the most natural texture.
In addition to having a creamy texture, they are able to maintain their shape after being cooked.
It is important to ensure that the potatoes cook at the same rate, therefore cut them into pieces of an equal size.
It is important to avoid overcooking the potatoes; they should be soft but still be firm enough to maintain their shape.
The potatoes should be washed in cold water after they have been boiled in order to halt the cooking process and fast chill them down. They are prevented from getting mushy as a result of this.
Before adding the dressing, check to see that the potatoes have been totally dried off. The dressing might become watery and the salad can get watery if there is an excessive amount of moisture.
The salad might benefit from the addition of additional vegetables, such as chopped bell peppers, shredded carrots, or corn kernels, for an enhanced flavor.
Making adjustments to the proportions of mayonnaise, mustard, and vinegar allows you to personalize the dressing to fit your preferences.
In order to achieve a brighter appearance, you may also add a few drops of lemon juice or a pinch of sugar.
It is recommended that the salad be chilled in the refrigerator for at least an hour prior to serving. This will allow the flavors to develop and the salad to become more solid.
Nutrition
- Calories:Â 78 kcal
- Carbohydrates:Â 4 g
- Protein:Â 1 g
- Fat:Â 7 g
- Saturated Fat:Â 1 g
- Polyunsaturated Fat:Â 1 g
- Monounsaturated Fat:Â 5 g
- Sodium:Â 2382 mg
- Potassium:Â 104 mg
- Fiber:Â 1 g
- Sugar:Â 1 g
- Vitamin A:Â 554 IU
- Vitamin C:Â 22 mg
- Calcium:Â 43 mg
- Iron:Â 1 mg