Description
A hearty, flavorful potato salad with tender waxy potatoes, tangy mustard-based dressing, and bold spices. This recipe offers crunch from toasted nuts and pickled brininess, all while avoiding pork and alcohol for a satisfying lunch option.
Ingredients
Waxy Potatoes (1.5 lb) (preferably Yukon Gold or red potatoes)
Mayonnaise (1/2 cup) (full-fat recommended)
Yellow Mustard (2 tbsp) (seedless preferred)
Pickles (1/2 cup) (chopped whole-vegetable or dill)
Red Onion (1 small) (cooked down for sweetness)
Instructions
Cut potatoes into 1/2-inch cubes
Simmer potato cubes 6-8 minutes until tender
Dice into even pieces; drain thoroughly
Chill potatoes 10 minutes for firm texture
Blend mayonnaise and mustard until smooth
Stir in pickles and cooked onion
Season with salt and pepper
Chill dressing 15 minutes to meld flavors
Gently mix dressing with potatoes
Cover and refrigerate at least 2 hours
Adjust seasoning before serving
Notes
Use waxy potatoes for moisture retention
Cook onion low and slow until golden
Add chopped herbs (dill or parsley) for brightness
For extra crunch, fold in chopped celery or radish
Avoid overcooking to maintain texture contrast
Ensure salad chills adequately for flavor absorption
Prevent over-mixing to avoid deflating potatoes
Use fresh potatoes or blanch cubes immediately after cutting
- Prep Time: 15
- Cook Time: 10
- Category: Lunch & Dinner
- Method: Simmering, Refrigeration
- Cuisine: International