Restaurant-style potato salad with pickles and herbs
Indulge in a creamy and tangy restaurant-style potato salad with a delightful mix of pickles, fresh herbs, and a touch of sweetness. Perfect for any gathering!
- 28 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 2.42g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 2.46g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.07g | 4% |
| Cholesterol 4.80mg | - |
| Vitamins | |
| Vitamin A 7ug | 1% |
| Choline 16mg | 3% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 24% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 27ug | 21% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.13mg | 15% |
| Iron, Fe 1.01mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 470mg | 14% |
| Selenium, Se 1.66ug | 3% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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