Potato Salad Recipe

Potato Salad Recipe

It’s possible to eat a salad for a side dish or as only a dish to enjoy as a chef salad that is a meal in itself. You will also have to earn a salad dressing. There’s no such thing as really terrible potato salad.

The salad is wealthy and loaded! Potato salad is extremely easy to make. You may serve a potato salad for a side dish that has many distinct dishes. Since it’s the ideal potato salad, and the ideal summer side dish!

Potato salads aren’t only for picnics! It is one of my absolute favorite things about summer! In that situation, you are able to still have potato salad just without the ingredient which makes it so fattening. Nowadays you are in possession of a tasty potato salad that is simple to make and has a great deal of texture.

You can create a salad without mayonnaise, and it’ll be quite tasty also. The only thing you’ve got to remember about potato salad is that personal taste is important. My Smoked Potato Salad is vital try and simple to make.

Potatoes are among my favourite ingredients to cook with. As long as the potatoes aren’t undercooked, it all tastes pretty fantastic to me. To begin with, only small red potatoes must be used.

Potatoes are cooked when you’re able to push a fork through the middle. Or, here is another good idea for a salad that it is possible to make with potatoes. Go easy once you add the dressing to the boiled potatoes, I prefer merely a light covering but you could always keep adding more until you’ve got it just the way that you like it.

Enjoy, and you may discover the recipe below! Every one of the recipes is also rather simple to modify to your liking, so you may experiment and make something you might like even more. Everyone wants an amazing potato salad recipe!

The recipe yields a huge batch, therefore it’s also fantastic for meal prep you cook once and receive a delicious and healthier lunch for the week. If you don’t think our recipe can help you realize the ideal homemade potato salad, look at what our readers are saying about the recipe! If you are searching for recipes which do not contains mayonnaise, there are lots of recipes to select from also. The recipe under that heading could bring about any number of quite different concoctions. Sweet Potato Salad recipes may be different than your traditional potato salad.

If you wish to produce the recipe healthier, you may use whole milk plain greek yogurt rather than mayo. There are many different salad recipes to pick from. There are lots of unique recipes for potato salad, but the cornerstone ingredient in nearly all of them is mayonnaise lots and tons of mayonnaise. When it has to do with selecting the very best salad recipes, it helps in the event that you know what kind you wish to eat or serve. The ideal salad recipes are obtainable for everyday and in virtually every occasion. Various salad recipes can be found in various kinds which make it simple that you narrow your choices.

Potato Salad Recipe

This potato salad Recipe includes plenty of garden fresh basil, parmesan cheese, fresh lemon, a little garlic, and lots of flaky sea salt!

prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes


  • 2 pounds mixed baby potatoes, and or fingerling potatoes
  • 2 cloves garlic, peeled
  • kosher salt
  • 2 cups fresh basil
  • 2 tablespoons toasted pine nuts
  • 1/3 cup grated parmesan cheese
  • 1/4 cup extra virgin olive oil
  • zest and juice of 1 lemon
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons salted butter
  • 4 hard boiled eggs, halved or quartered (optional)


  • Place the potatoes, garlic, and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Remove the garlic cloves. Cover the pot and let the potatoes steam for another 20 minutes.
  • Meanwhile, make the pesto. In a blender or food processor, combine the cooked garlic, basil, pine nuts, parmesan, olive oil, lemon zest, lemon juice, and crushed red pepper flakes. Pulse until chunky smooth.
  • Cut the potatoes in half and add to a large serving bowl, tossing them with the butter. Reserve 1/4 cup pesto for serving, and then add the remaining pesto and a pinch of pepper to the bowl with the potatoes. Toss well to combine. Taste and adjust salt and pepper to your liking. Serve warm or cover and place in the fridge. Add the eggs just before serving and drizzle with reserved 1/4 cup pesto. Can be served at room temp or cold.

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