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SideChef
Recipes
American
Potato Salad

18 INGREDIENTS • 7 STEPS • 25MINS

Potato Salad

Recipe
4.0
1 rating
This potato salad is best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast, lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
This potato salad is best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast, lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.
25MINS
Total Time
$2.16
Cost Per Serving
Ingredients
Servings
6
us / metric
Potato
2.3 lb
Potatoes, cubed
about 8 medium
Parsnip
1 2/3 cups
Parsnips, cubed
about 2 medium
Mayonnaise
1/2 cup
Mayonnaise
Plain Yogurt
3/4 cup
Plain Yogurt
Dijon Mustard
1 Tbsp
Dijon Mustard
Olive Oil
2 Tbsp
Olive Oil
Garlic
2 cloves
Garlic, minced
Fresh Basil
1 Tbsp
Fresh Basil, finely chopped
Chili Pepper
1/2
Chili Pepper
ribs and seeds removed, minced
optional
Paprika
1 tsp
Paprika
Fresh Thyme
1 tsp
Fresh Thyme
Distilled White Vinegar
2 Tbsp
Distilled White Vinegar
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Egg
2
Eggs
hard boiled, chopped
Tomato
1 cup
Tomato
chopped, for topping
Walnut
1/2 cup
Walnut
chopped, for topping
Dried Mixed Herbs
2 Tbsp
Dried Mixed Herbs
Nutrition Per Serving
VIEW ALL
Calories
484
Fat
28.5 g
Protein
9.5 g
Carbs
48.3 g
Love This Recipe?
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Potato Salad
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
step 1
Heat a large pot with about 1 1/2" water. Bring to a boil.
step 2
Add Potatoes (2.3 lb) and Parsnips (1 2/3 cups) to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.
step 2 Add Potatoes (2.3 lb) and Parsnips (1 2/3 cups) to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.
step 3
Whisk together Mayonnaise (1/2 cup) and Ground Black Pepper (to taste). Taste and adjust seasoning if needed. Meanwhile, hard boil the Eggs (2).
step 3 Whisk together Mayonnaise (1/2 cup) and Ground Black Pepper (to taste). Taste and adjust seasoning if needed. Meanwhile, hard boil the Eggs (2).
step 4
Combine Plain Yogurt (3/4 cup), Dijon Mustard (1 Tbsp), Garlic (2 cloves), Distilled White Vinegar (2 Tbsp), Fresh Basil (1 Tbsp), Olive Oil (2 Tbsp), Chili Pepper (1/2), Paprika (1 tsp), Fresh Thyme (1 tsp), and Salt (to taste).
step 4 Combine Plain Yogurt (3/4 cup), Dijon Mustard (1 Tbsp), Garlic (2 cloves), Distilled White Vinegar (2 Tbsp), Fresh Basil (1 Tbsp), Olive Oil (2 Tbsp), Chili Pepper (1/2), Paprika (1 tsp), Fresh Thyme (1 tsp), and Salt (to taste).
step 5
Chop up hard boiled eggs.
step 5 Chop up hard boiled eggs.
step 6
Fold in eggs. Taste and adjust seasoning if needed. Add in potatoes-parsnip mixture and mix well.
step 6 Fold in eggs. Taste and adjust seasoning if needed. Add in potatoes-parsnip mixture and mix well.
step 7
Garnish with Tomato (1 cup), Walnut (1/2 cup), and Dried Mixed Herbs (2 Tbsp). Serve and enjoy.
step 7 Garnish with Tomato (1 cup), Walnut (1/2 cup), and Dried Mixed Herbs (2 Tbsp). Serve and enjoy.
Tags
American
4th of July
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Snack
Shellfish-Free
Dinner
Vegetarian
Potatoes
Labor Day
Salad
Memorial Day
Side Dish
Vegetables
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