This spring potato salad accompanied the delicious stuffed pork slices I made a few days ago, but it’s a perfect salad for those who fast or just don’t eat meat 🙂
I couldn’t make it too strong because it disappeared quickly from the bowl, but you will convince yourself that it is not only an appetizing salad but also very tasty !!!
Boil the potatoes, in their skins, in boiling salted water, for 25-30 minutes or until the fork enters them easily (don’t leave more than that, because it crumbles). Drain and put in cold water for 1-2 minutes. Peel a squash, grate it and squeeze the juice. Sprinkle a little ground pepper and set aside.
Prepare the vinaigrette: boil all the ingredients in the vinaigrette for approx. 3 minutes on high heat, then let cool. Then mix with the potatoes and mix very well.
- 3 pounds Yukon Gold, Russet, or red potatoes*, cut into 3/4-inch cubes
- 2 tablespoons apple cider vinegar
- 1 1/4 cups mayonnaise
- 1/3 cup dill pickle relish (optional)
- 1 teaspoon celery salt
- 1 teaspoon Dijon mustard
- 4 hard-boiled eggs, diced
- 2 celery stalks, diced
- half of a small red onion, thinly sliced
- sea salt and freshly-cracked black pepper
- optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs
- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
- Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
- Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
- Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
- Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
- Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
- Serve chilled, or refrigerate in a sealed container for up to 3 days.
- Category: Salad
- Method: Main Course
- Cuisine: American
- Serving Size: 6-8
- Calories: 143kcal
- Sodium: 529 mg
- Fat: 8 g
- Carbohydrates: 11 g
- Protein: 2.7 g
- Cholesterol: 68 mg
Keywords: Potato Salad