Potato Salad
A classic, creamy potato salad perfect for summer gatherings or as a comforting side dish, featuring simple ingredients like potatoes, red onion, and parsley.
Servings 4 servings
Calories 250kcal
Ingredients
Main ingredients
- 4 medium potatoes, boiled Yukon Gold or red potatoes are recommended.
- 1 small red onion, diced Soak in water for a milder flavor if desired.
- ½ cup parsley, chopped Use fresh flat-leaf parsley for the best flavor.
- ¼ cup olive oil Extra-virgin olive oil is best for flavor.
- 2 tbsp vinegar White wine or apple cider vinegar for tang.
- to taste salt & pepper Adjust to taste after mixing.
Instructions
Preparation
- Place whole potatoes in cold, salted water and bring to a gentle simmer. Cook until just fork-tender, about 20-25 minutes.
- Drain the potatoes and let them cool until you can handle them.
- Cut the potatoes into bite-sized chunks, dice the red onion, and finely chop the parsley.
Mixing
- In a large bowl, gently toss potatoes with the red onion and parsley.
- Drizzle olive oil and vinegar evenly over the warm potatoes.
- Add salt and pepper to taste and toss once more.
Serving
- Serve warm or chill in the fridge before serving.
Notes
Let potato salad rest for 15-20 minutes for the best flavor. Feel free to add ingredients based on your preference, such as diced celery or hard-boiled eggs.
