Really Good Simple Fresh Potato Salad No Mustard No Relish
Light, creamy, and irresistibly fresh, this Really Good Simple Fresh Potato Salad is a no-fuss recipe that skips the mustard and relish for a more delicate, balanced flavor. Featuring tender Yukon Gold potatoes dressed in a luscious blend of mayonnaise, sour cream, and a splash of white vinegar, this salad is perfectly complemented by crisp celery, vibrant red onion, and herby fresh parsley. Ready in just 35 minutes, this classic side dish is ideal for picnics, barbecues, or weeknight dinners. Serve it chilled or at room temperature for a versatile, crowd-pleasing addition to any meal. Simple ingredients, fresh flavors, and effortless preparation make this potato salad a guaranteed favorite for potato salad purists!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 2 large Celery stalks
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon White vinegar
Instructions
1. Wash and peel the potatoes. Cut them into bite-sized, 1-inch cubes to ensure even cooking.
2. Place the potatoes into a large pot and cover them with cold water, ensuring the water is at least 1 inch above the potatoes. Add a generous pinch of salt to the water.
3. Bring the water to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
4. Drain the potatoes immediately and transfer them to a large mixing bowl. Let them cool slightly for about 10 minutes.
5. While the potatoes cool, prepare the dressing. In a small bowl, mix together the mayonnaise, sour cream, and white vinegar until smooth and creamy.
6. Finely dice the celery and red onion. Chop the fresh parsley. Add these ingredients to the cooled potatoes in the bowl.
7. Pour the mayonnaise dressing over the potatoes and mix gently using a rubber spatula or large spoon. Be careful not to break the potatoes while mixing.
8. Sprinkle in the salt and black pepper. Taste and adjust seasoning if necessary.
9. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
10. Before serving, give the salad a gentle stir and garnish with additional parsley if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 18.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 4244 mg | 90% | |
*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.
