Restaurant-style potato salad with pickles and herbs
This restaurant-style potato salad features creamy mayonnaise, tangy pickle relish, and fresh herbs, making it a perfect side dish for any gathering. The combination of sweet and savoury flavours elevates the classic recipe while ensuring a refreshing taste.
Cook time 15 min
Prep time 15 min
Ingredients:
4 potatoes1 cup mayonnaise salad dressing
3 tbsp pickle relish
4 tsp sugar
1 tbsp onion
2 tsp mustard
1 tsp vinegar
1 tbsp celery
1/4 tbsp fresh parsley
1 tsp black pepper
1 dash salt
This restaurant-style potato salad with pickles and herbs is a delightful and refreshing side dish that's perfect for any occasion. With a creamy mayonnaise dressing, a hint of sweetness from the pickle relish, and the aromatic touch of fresh herbs, this dish will elevate your salad game to a whole new level. Whether you're serving it at a family barbecue or a picnic, this potato salad is sure to impress.
Instructions:
- Peel the potatoes and cut them into evenly sized chunks.
- Place the potato chunks in a large pot and fill it with enough water to cover the potatoes.
- Add a generous pinch of salt to the water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them to avoid mushiness.
- Drain the potatoes in a colander and rinse them under cold water to stop the cooking process.
- Allow the potatoes to cool completely. You can spread them out on a baking sheet to speed up the cooling process.
- In a large mixing bowl, combine the mayonnaise salad dressing, pickle relish, sugar, finely chopped onion, mustard, and vinegar.
- Mix thoroughly until all ingredients are well blended.
- Once the potatoes have cooled, add them to the bowl with the dressing mixture.
- Gently toss the potatoes to coat them evenly with the dressing.
- Add the finely diced celery, chopped fresh parsley, black pepper, and a dash of salt to the potato mixture.
- Gently fold the ingredients together, ensuring that everything is well distributed without breaking the potatoes.
- Cover the bowl with plastic wrap or transfer the potato salad to an airtight container.
- Refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Before serving, give the potato salad a gentle stir.
- Taste and adjust seasoning if necessary, adding more salt or pepper to taste.
- For a fresh touch, garnish the salad with a sprinkle of additional chopped parsley or a few extra dashes of black pepper.
- Serve your restaurant-style potato salad chilled as a delicious side dish for picnics, barbecues, or any meal.
This restaurant-style potato salad with pickles and herbs is a versatile and crowd-pleasing dish. With the perfect blend of creamy, tangy, and sweet flavors, it makes for an excellent accompaniment to grilled meats, sandwiches, or as part of a larger spread. Follow these tips and enjoy the delightful combination of tastes and textures that make this potato salad a standout dish. Bon appétit!
Restaurant-style potato salad with pickles and herbs FAQ:
Cook the potatoes for about 10-15 minutes in boiling salted water until they are tender when pierced with a fork. Avoid overcooking to prevent mushiness.
Yes, this potato salad can be made in advance. It’s best to chill it in the refrigerator for at least 1-2 hours to allow the flavors to meld before serving.
Use a large pot that can hold enough water to completely submerge the potato chunks without overcrowding. A 4-6 quart pot is typically sufficient.
You can substitute the mayonnaise salad dressing with plain mayonnaise or a yogurt-based dressing for a lighter version. Adjust the other ingredients to taste.
Store any leftovers in an airtight container in the refrigerator. The potato salad should last for about 3-5 days when properly stored.
Tips:
- Boil the potatoes until they are tender but still firm to avoid a mushy texture in your salad.
- Allow the potatoes to cool completely before mixing with the dressing to maintain the structure of the salad.
- For a tangier flavor, you can increase the amount of vinegar or pickle relish according to your taste preferences.
- Chop the onions and celery finely to ensure they blend well with the creamy dressing while still adding a crunch.
- You can substitute fresh parsley with dried parsley if fresh herbs are not available, but fresh parsley offers the best flavor.
Nutrition per serving
8 ServingsCalories 170kcal
Protein 2.42g
Carbohydrates 27g
Fiber 2.46g
Sugar 6g
Fat 7g
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