|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||15%|
|Total Sugars 3g|
|Vitamin C 28mg||138%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato salad can be both quick and easy and doesn't have to be overly complicated. This recipe is a perfect option when you have about 30 minutes to toss together a side dish. Made with diced potatoes, some chopped veggies, and a simple seasoned mayonnaise dressing, it's delightfully easy. Make it up for a potluck, barbecue, or family dinner. It's a guaranteed crowd-pleaser.
The best potatoes to use for potato salad are red-skinned or round white varieties. You can also use new potatoes when making the salad in late spring or early summer. Prep is simple, and if you like, add some chopped hard-boiled eggs or celery to the mix.
Mayonnaise is a popular base for potato salad dressings. Use your favorite store-bought mayo or try it with homemade mayonnaise. It's not difficult to make if you know a few tricks, and there are several variations—including gluten-free and egg-free recipes—to explore. The flavor is amplified with apple cider vinegar in this recipe, which adds a great tang and lightens the texture perfectly. The seasoning is a winning combination of onion salt, celery seed, and ground black pepper.
For the best results, make this potato salad in advance and let it chill in the fridge. A few hours is sufficient, but overnight is best. The flavor will continue to develop and marry with a little extra time. The potato salad will keep well for three to five days when refrigerated in an airtight container. Leftovers make an excellent and quick lunch when served with your favorite sandwich.
“This potato salad is simple to make and so tasty and creamy. I loved using red potatoes because they held their shape very well and didn’t break or turn mushy. Feel free to prepare this salad ahead of time since it tastes even better the next day!”—Bahareh Niati
3 pounds potatoes
1 large green bell pepper, coarsely chopped
1 medium yellow onion, coarsely chopped
1 cup mayonnaise
1/3 cup apple cider vinegar
1 to 2 teaspoons onion salt, to taste
1/2 teaspoon celery seed
Freshly ground black pepper, to taste
Gather the ingredients.
Peel and cut the potatoes into small cubes. Cook the potatoes in boiling well-salted water, until just tender, 10 to 15 minutes. Drain well.
In a large bowl, combine the cooked potatoes, bell pepper, and onion.
In a separate medium bowl, combine the mayonnaise, apple cider vinegar, onion salt, celery seed, and black pepper.
Add the mayonnaise mixture to the vegetables. Fold to combine. Cover, and refrigerate until cold, or up to overnight if time permits.