A Potato Salad Sandwich
Transform your lunchtime routine with this indulgent yet simple Potato Salad Sandwich, a unique twist on two timeless classics. This recipe features creamy, tangy potato salad made with perfectly boiled chunks of tender potatoes, a luscious blend of mayonnaise, sour cream, and Dijon mustard, and fresh bursts of flavor from red onion, celery, and parsley. Sandwiched between two slices of toasted bread—optionally buttered for extra richness—and complemented by crisp lettuce, this hearty creation combines comforting textures and bold flavors. Perfect for a quick meal or picnic treat, these sandwiches are easy to prepare and pair wonderfully with pickles or a refreshing side of fruit. Whether you're craving a filling vegetarian option or a new favorite sandwich recipe, this Potato Salad Sandwich will not disappoint.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 0.333 cup Mayonnaise
- 2 tablespoons Sour cream
- 1 teaspoon Dijon mustard
- 0.25 medium (finely diced) Red onion
- 1 finely chopped Celery stalk
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 4 slices (toasted) Bread slices
- 1 tablespoon (optional, for spreading) Butter
- 2 leaves (washed) Leaf lettuce
Instructions
Peel and dice the potatoes into medium-sized chunks.
Place the diced potatoes into a pot of salted water and bring to a boil. Cook for 10–15 minutes or until they are fork-tender. Drain and let them cool completely.
In a mixing bowl, combine the mayonnaise, sour cream, and Dijon mustard. Mix well to create a creamy dressing.
Add the cooled potatoes to the dressing along with the diced red onion, chopped celery, and fresh parsley. Gently fold everything together, ensuring that the potatoes are well-coated without breaking them apart.
Season the potato salad with salt and black pepper to taste. Adjust the seasoning as needed.
Lightly toast the slices of bread. Optionally, spread a thin layer of butter on one side of each slice for added richness.
To assemble the sandwich, layer one slice of bread with a leaf of lettuce, then generously pile on the potato salad. Top with another slice of bread.
Repeat for the second sandwich.
Serve immediately or wrap for later enjoyment. The sandwiches pair well with crisp pickles or a fresh fruit side.
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
