A Really Simple Potato Salad
Creamy, comforting, and delightfully simple, this Really Simple Potato Salad is a must-have for any gathering or weeknight dinner. Made with tender, bite-sized chunks of small to medium potatoes, the salad is coated in a velvety dressing of mayonnaise, sour cream, and tangy Dijon mustard, perfectly enhanced with a splash of fresh lemon juice. A sprinkle of fresh parsley and optional crunchy spring onions adds a vibrant finish to this classic side dish. Ready in just 30 minutes, this easy-to-follow recipe is ideal for beginners and busy cooks alike. Serve it chilled or at room temperature for a satisfying side that pairs beautifully with grilled meats, sandwiches, or your favorite barbecue spread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 700 grams small to medium-sized potatoes
- 100 grams mayonnaise
- 50 grams sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 stalks spring onions (optional)
Instructions
Wash the potatoes thoroughly and cut them into bite-sized chunks. Peeling is optional, depending on your preference.
Place the potatoes in a large pot, add enough water to fully submerge them, and bring to a boil. Add a generous pinch of salt to the water.
Boil the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the dressing. In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and well combined.
Chop the fresh parsley and, if using, finely slice the spring onions. Set aside.
When the potatoes are cooked, drain them thoroughly and allow them to cool slightly for about 5-10 minutes. The potatoes should be warm, but not hot, for mixing.
Add the warm potatoes to the bowl with the dressing. Gently toss to coat the potatoes evenly in the dressing.
Sprinkle the chopped parsley and spring onions (if using) over the top, and fold them into the salad.
Taste and adjust seasoning with additional salt or pepper as needed.
Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 8.8 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3046 mg | 65% | |
*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.
