An easy American style classic Potato Salad Recipe that tastes delicious and is too good. This salad is made with a creamy mayonnaise dressing with mildly sweet, tangy and pungent notes. It also features pickled olives for a tangy taste.
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.
Use your favorite mayonnaise. It can be homemade or store brought.
Any type of potato variety can be used to make potato salad. Just do not overcook them.
If you do not have dijon mustard, then add ground mustard paste or mustard powder.
Use onions which are not too pungent. Scallions or spring onions can be used instead.
Celery imparts a deep herby flavor in the salad. So do add and avoid skipping it.
If you do not have parsley, use cilantro (coriander leaves) instead.
You can add cucumber pickles if you prefer them.
You can easily double or triple the recipe.
The leftover salad stays good in the refrigerator for about 1 day. While serving, you can serve the salad chilled or can warm in an oven for some minutes.