CLASSIC POTATO SALAD recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes are more nutritious.

Start with 1.5 pounds of small baby yellow potatoes and 1.5 pounds of mini red skin potatoes.

Place the potatoes in a pot on the stove top and bring to a boil on high heat.

Once boiling, reduce to low heat and cook until fork tender, about 20 minutes.

While the potatoes are cooking, prepare the vegetables: thinly slice half of a white onion and half of a red onion using a mandolin.

Chop three ribs of celery into thick pieces.

Chop half a cup each of fresh dill, parsley, and chives.

Once the potatoes are done, strain them in a colander and let them cool.

Slice the cooled potatoes into quarter-inch thick pieces and place them in a mixing bowl.

Pour 1/2 cup of homemade beef stock over the warm potatoes and stir.

Cover the bowl with plastic wrap and let it sit for 15 minutes to absorb the flavor.

After 15 minutes, add 1/4 cup of extra virgin olive oil and 1/4 cup of apple cider vinegar to the potatoes.

Add the prepared vegetables: chopped celery, sliced onions, dill, parsley, and chives.

Stir everything together and season with kosher salt and fresh black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens