Potato Salad Recipe With Creamy Mayo Dressing
Indulge in the delightful flavors of a simple and beloved American-style traditional Potato Salad Recipe. This dish boasts not only deliciousness but an irresistible quality. Crafted with a luscious mayonnaise dressing that combines gentle sweetness with tangy and slightly sharp undertones, this salad also incorporates pickled olives to infuse a zesty tang.
Ingredients
For Cooking Potatoes
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon apple cider vinegar or white vinegar
- 500 to 550 grams potatoes or 3 to 4 large potatoes or 3 cups diced potatoes
For Mayo Dressing
- 6 tablespoons Eggless Mayonnaise – vegetarian or vegan
- 1 teaspoon dijon mustard or add as required
- ½ teaspoon sugar or add as required
- 1 teaspoon lemon juice – sub with ½ to 1 teaspoon apple cider vinegar
- ¼ cup onions – finely chopped
- 2 tablespoons celery – finely chopped
- 1 tablespoon parsley – finely chopped
- 5 to 6 green olives or black olives – pitted, sliced or chopped
- ¼ teaspoon sweet paprika or red chilli powder or cayenne pepper – add as required
- ¼ teaspoon black pepper powder or add as required
- salt as required
For Garnish
- 1 teaspoon parsley – finely chopped
- 1 to 2 pinches sweet paprika or red chilli powder or cayenne pepper – optional
Instructions
Boiling Potatoes
- Take the water in a saucepan or a pot.
- Add salt, sugar and vinegar. Stir and keep the pan aside.
- Rinse potatoes in running water very well. Brush off the mud if any from the potatoes skin and rinse them thoroughly. Then peel and dice in 1-inch cubes.
- As soon as you dice the potatoes add them in the water in the pan.
- Cover the pan with its lid. Heat on a medium flame.
- Simmer and cook potatoes covered with the lid.
- Potatoes will take about 12 to 15 minutes to cook.
- Cook potatoes till they are fork-tender – meaning a fork or a knife should pass easily without any resistance.
- Strain the potatoes in a colander or strainer. Drain the water well.
Making Mayonnaise Dressing
- While the potatoes are cooking, you can peel, rinse and finely chop 1 small onion, half a stick of celery, parsley leaves and 5 to 6 pitted green olives.
- In a bowl take mayonnaise (vegetarian or vegan), dijon mustard, lemon juice.
- Next add finely chopped onions, finely chopped celery, finely chopped parsley and chopped olives. You can even add one minced garlic clove (small to medium-sized).
- Season with ¼ teaspoon sugar and ¼ teaspoon sweet paprika. You can even add smoked paprika, cayenne pepper or red chilli powder instead of sweet paprika.
- Mix very well. Check the taste of the dressing and add more dijon mustard or lemon juice or sugar if needed.
Making Potato Salad
- Add the cooked potatoes. The potatoes can be warm when you add them.
- Mix and gently toss the potatoes with the dressing.
- Sprinkle ground black pepper and salt as required. Check the taste and add salt. After taste testing, you can add more pepper if required.
- Mix gently again.
- Serve Potato Salad. Serve garnished with some chopped parsley and sprinkled with 1 to 2 pinches of sweet paprika.If not serving immediately then refrigerate and serve later. It keeps well for 1 day in the fridge.
Nutrition
Calories: 336kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 1283mgPotassium: 765mgFiber: 5gSugar: 4gVitamin A: 417IUVitamin C: 36mgCalcium: 44mgIron: 2mg
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