Get ready to dive into a classic summer staple with a twist! This isn’t your average potato salad; it’s a flavour explosion waiting to happen. Perfect for potlucks, BBQs, or a simple weeknight dinner, this recipe is sure to become a new favourite. Let’s get cooking!
Potato Salad – Itinerant Chef
This potato salad is creamy, tangy, and packed with flavour. The secret? A perfect balance of textures and a vinaigrette dressing that’s both bright and savoury. Imagine tender potatoes tossed with crisp celery, vibrant red onion, and a herbaceous dressing that ties it all together. Your taste buds will thank you!
Ready to make this deliciousness? Here’s what you’ll need:
Ingredients:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Hard-boiled eggs, crumbled bacon, sweet pickle relish
Instructions:
- Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 12-15 minutes. Be careful not to overcook them, or they will become mushy.
- Drain and Cool: Drain the potatoes immediately and rinse with cold water to stop the cooking process. Let them cool completely. This is important to prevent the dressing from becoming watery.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until well combined. Taste and adjust seasonings as needed. If you prefer a sweeter potato salad, you can add a touch of sugar or maple syrup to the dressing.
- Combine Ingredients: Gently fold the cooled potatoes, celery, red onion, parsley, and dill into the dressing. If you’re adding hard-boiled eggs or crumbled bacon, fold them in now as well. Be gentle to avoid breaking the potatoes.
- Chill and Serve: Cover the potato salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld. This also helps the salad firm up. For optimal flavour, let it chill for a couple of hours.
- Serve: Before serving, give the potato salad a good stir. Garnish with extra parsley or dill, if desired. Serve chilled and enjoy! This potato salad pairs perfectly with grilled meats, sandwiches, or burgers.
This recipe is easily customizable! Feel free to experiment with different herbs, vegetables, and additions to create your perfect potato salad. Try adding a pinch of paprika for a smoky flavour, or some chopped bell peppers for added crunch. The possibilities are endless! Enjoy!
If you are searching about Potato Salad – Itinerant Chef you’ve came to the right web. We have 1 Images about Potato Salad – Itinerant Chef like Potato Salad – Itinerant Chef and also Potato Salad – Itinerant Chef. Here it is:
Potato Salad – Itinerant Chef
www.itinerantchef.comPotato Salad – Itinerant Chef
potato salad – itinerant chef. Potato salad – itinerant chef