Classic Potato Salad

A creamy, tangy potato salad that brings a taste of summer with fresh ingredients and vibrant flavors.

Course Salad, Side Dish

Cuisine American

Keyword Comfort Food, easy recipes, Picnic Food, Potato Salad, Summer Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings 6 servings

Calories 150kcal

4 medium medium potatoes, boiled and cubed Yukon Golds recommended for creaminess.
0.5 cup red onion, finely chopped Soak in icy water for 10 minutes if strong.
3 tablespoons olive oil Use good quality extra virgin olive oil.
1 tablespoon lemon juice Freshly squeezed is best.
2 tablespoons chopped parsley Flat-leaf parsley preferred.
to taste salt and pepper Adjust according to taste.

Place the potatoes in a pot, cover with cold salted water, and bring to a gentle boil. Cook until fork-tender, about 15-20 minutes.
Let the potatoes cool slightly and cut into chunky cubes.
In a salad bowl, combine the cubed potatoes, red onion, and parsley, ensuring everything is nicely distributed.

Drizzle the olive oil and lemon juice over the mixture, adding more lemon if desired.
Sprinkle over salt and pepper, then gently toss everything together. Serve immediately or chill for enhanced flavor.

For extra flavor, consider adding a clove of minced garlic or mustard powder. Potatoes should be dressed while still warm for best flavor absorption.