Crispy Potato Salad
A delightful twist on traditional potato salad featuring tender potatoes, roasted veggies, and crunchy toppings, perfect for summer gatherings.
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved You can also use red or Yukon Gold potatoes.
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup chopped red onion
- 1 cup mayonnaise Use vegan mayo for a lighter option.
- 2 tablespoons Dijon mustard
- to taste Salt and pepper
- Fresh herbs (like dill or parsley) for garnish
- Optional: crispy fried onions for a crunchy top
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender (about 10-12 minutes). A fork should easily pierce the potatoes.
- Once cooked, drain the potatoes and let them cool for a few minutes. This is crucial for achieving that crispy texture!
- While the potatoes are cooling, chop your celery, bell peppers, and onions.
Dressing
- In a bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until smooth.
Combine and Serve
- In a large mixing bowl, add the cooled potatoes, vegetables, and dressing. Toss everything together gently but thoroughly, ensuring all potatoes are well coated.
- If you want an extra crunch, sprinkle crispy fried onions over the top just before serving. Garnish with fresh herbs if desired.
- Chill in the fridge for about 30 minutes or serve immediately.
Notes
Leftovers can be stored in the fridge for up to 3 days in an airtight container. No reheating is necessary; serve cold directly from the fridge.