Description
This creamy potato salad features tender baby potatoes tossed in a zesty dressing with fresh herbs, making it an ideal side dish for any gathering. Customize it with crispy bacon for an extra crunch, and enjoy its delightful flavors chilled or at room temperature.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- 1/2 cup diced celery
- 1/2 cup diced red onion
- Salt and pepper to taste
- Optional: 4 slices crispy bacon, crumbled
Instructions
- Wash the baby potatoes thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- Place the washed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them cool for about 10 minutes. This will make them easier to handle when you cut them.
- After cooling, cut the potatoes in half or quarters, depending on their size.
- In a medium-sized mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Whisk together until smooth and well combined.
- Add the garlic powder, onion powder, smoked paprika, salt, and black pepper to the dressing mixture. Whisk again to incorporate all the spices evenly.
- Taste the dressing and adjust the seasoning if necessary.
- In a large mixing bowl, add the cooled and cut potatoes. Pour the prepared dressing over the potatoes.
- Gently fold the potatoes into the dressing using a spatula or wooden spoon.
- Add the diced celery, diced red onion, chopped chives, and chopped parsley to the potato mixture. Fold these ingredients in gently until everything is well combined.
- If using bacon, sprinkle the crumbled bacon over the top of the salad and fold it in gently.
- Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, take the potato salad out of the refrigerator and give it a gentle stir.
- Check the seasoning one more time and adjust if necessary.
- Transfer the potato salad to a serving dish and garnish with additional chopped chives or parsley.
- Serve chilled or at room temperature.
Notes
- For an extra crispy texture, consider roasting the potatoes instead of boiling them. Preheat your oven to 425°F (220°C). Toss the halved potatoes with olive oil, salt, and pepper, and roast for 25-30 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes