Potato salad with onions and parsley
This potato salad with onions and parsley features tender potatoes tossed in creamy dressing with a tangy vinegar kick, enhanced by fresh herbs. It's an ideal side dish for barbecues or family meals.
Cook time 20 min
Prep time 15 min
Ingredients:
6 potatoes2 tbsp vinegar
1/2 cup salad dressing (with mayo)
3 onions
2 tbsp fresh parsley
2 dashes salt
2 dashes black pepper
Potato salad with onions and parsley is a classic and versatile dish that pairs well with a variety of meals. It's perfect for barbecues, picnics, or as a savory side dish for your family dinner. This recipe combines tender potatoes with tangy vinegar, creamy salad dressing, and the fresh flavors of onions and parsley, creating a dish that's both delicious and satisfying.
Instructions:
- Place the potato pieces into a large pot and cover them with water.
- Add a pinch of salt to the water to enhance the flavor.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes and set them aside to cool slightly.
- While the potatoes are cooling, peel and finely chop the onions.
- Wash and finely chop the fresh parsley.
- Once the potatoes have cooled slightly but are still warm, transfer them to a large mixing bowl.
- Add the finely chopped onions and parsley to the potatoes.
- Drizzle the vinegar over the warm potatoes. This helps the potatoes absorb the vinegar flavor better.
- Gently toss the potatoes, onions, and parsley to combine.
- Add the salad dressing (with mayo) to the potato mixture.
- Season with two dashes of salt and two dashes of black pepper.
- Gently mix everything until the potatoes are well-coated with the dressing and the seasoning is evenly distributed.
- Cover the bowl with plastic wrap or transfer the salad to a container with a lid.
- Refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld together.
- Give the salad a good stir before serving to ensure the dressing is well-distributed.
- Garnish with additional fresh parsley if desired.
This potato salad with onions and parsley is a simple yet flavorful dish that can be easily prepared with common ingredients. Whether you're serving it at a summer cookout or as part of a cozy family meal, it's sure to be a hit. Enjoy the blend of creamy, tangy, and fresh flavors in every bite!
Potato salad with onions and parsley FAQ:
Boil the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork. Make sure to adjust the time based on the size of the potato pieces.
The recipe calls for a salad dressing that contains mayo. You can use your favorite brand or a homemade version as long as it has a creamy consistency.
Yes, you can prepare the potato salad in advance. It's recommended to refrigerate it for at least an hour before serving, but it can be made a day ahead for better flavor.
If your potatoes have become too mushy, they might be overcooked. To prevent this, keep an eye on them while boiling and test for doneness frequently. For next time, try reducing the boiling time slightly.
Yes, you can substitute onions with green onions or shallots. You can also add other ingredients like celery or pickles for extra flavor and crunch.
Tips:
- Choose firm, waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well after boiling.
- For extra flavor, let the boiled potatoes cool down slightly before adding the dressing. The warm potatoes will absorb the flavors better.
- To enhance the flavor even more, prepare the salad a few hours ahead of time and let it chill in the refrigerator before serving. This allows the flavors to meld together.
- Use fresh parsley for the best taste. If you only have dried parsley, use about 1 tablespoon instead of 2 tablespoons fresh.
Nutrition per serving
6 ServingsCalories 300kcal
Protein 4.70g
Carbohydrates 40g
Fiber 4.76g
Sugar 2.62g
Fat 15g
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