Description
Creamy, tangy, and packed with flavor—potato salad is the ultimate comfort side dish that never goes out of style. Whether you’re hosting a summer BBQ, planning a picnic, or looking for a simple make-ahead dish, this crowd-pleasing favorite blends tender potatoes with a rich.
Ingredients
4 pounds (1. 8 kg) Russet potatoes, peeled and cut into 3/4-inch cubes
– Kosher salt
– 1/4 cup sugar (1 3/4 ounces; 50 g), divided
– 6 tablespoons (90 ml) rice wine vinegar, divided
– 3 ribs celery, finely diced (about 1 cup)
– 1 medium red onion (8 oz.; 225 g), finely diced (about 1/2 cup) – 4 medium shallots, green parts only, finely sliced (about 1/2 cup, optional) 225 g) medium red onion, finely diced (about 1/2 cup)
– 4 medium shallots, green parts only, finely sliced (about 1/2 cup, optional)
– 1/4 cup fresh parsley leaves, washed and chopped (optional)
– 1/4 cup chopped gherkins (see note)
– 2 tablespoons of whole-grain mustard (more or less to taste)
– 1 1/4 cup of mayonnaise
– Freshly ground black pepper
Instructions
Pour 2 liters of water into a large saucepan, add the potatoes, 2 tablespoons of kosher salt, 2 tablespoons of sugar and 2 tablespoons of vinegar. Bring to the boil over a high heat. Reduce to a simmer and cook, stirring occasionally, until the potatoes are tender, about 10 minutes. Drain the potatoes and transfer them to a rimmed baking sheet. Spread out in an even layer, then drizzle with 2 tablespoons of vinegar. Leave to cool at room temperature for about 30 minutes.
2. In a large bowl, mix the remaining 2 tablespoons of sugar, the remaining 2 tablespoons of vinegar, the celery, onion, shallot (if using), parsley (if using), gherkins, mustard and mayonnaise. Mix with a rubber spatula. Add the potatoes. Season with salt and pepper. Cover and leave to stand in the refrigerator for at least 1 hour and up to 3 days before serving.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Serving Size: 6