Introduction
The potato salad recipe presented here is a perfect addition to any grilling occasion. This hearty, flavorful dish combines tender potatoes with fresh, crisp vegetables and a creamy dressing, making it an ideal side that complements a variety of grilled meats. Whether you’re hosting a barbecue or enjoying a picnic, this potato salad is sure to delight your guests and enhance your meal.
Detailed Ingredients with measures
– Potatoes (1 kg)
– Mayonnaise (200 g)
– Greek yogurt (150 g)
– Mustard (2 tablespoons)
– Red onion (1, finely chopped)
– Pickles (150 g, diced)
– Chives (a handful, chopped)
– Salt (to taste)
– Pepper (to taste)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 6-8 people
Detailed Directions and Instructions
Step 1: Prepare the Potatoes
Wash the potatoes thoroughly and place them in a pot filled with salted water. Bring to a boil and cook until they are fork-tender, which should take about 20-25 minutes. Drain the potatoes and let them cool.
Step 2: Dice the Potatoes
Once the potatoes have cooled enough to handle, peel them if preferred. Dice the potatoes into small cubes and place them in a large mixing bowl.
Step 3: Add the Vegetables
Chop the onion, cucumber, and bell pepper into small pieces. Add these chopped vegetables to the bowl with the diced potatoes.
Step 4: Prepare the Dressing
In a separate bowl, combine the mayonnaise, mustard, and a splash of vinegar. Mix well until the ingredients are fully blended together.
Step 5: Combine Ingredients
Pour the dressing over the potato and vegetable mixture. Gently stir to ensure that all ingredients are coated evenly with the dressing.
Step 6: Season to Taste
Add salt and pepper to the potato salad according to your taste preferences. Mix again to incorporate the seasonings.
Step 7: Chill the Salad
Cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Chill for at least 30 minutes to allow the flavors to meld.
Step 8: Serve
Before serving, give the salad a gentle stir. Serve it cold as a side dish at your next barbecue or gathering.
Notes
Note 1: Customizing the Salad
Feel free to add other ingredients such as boiled eggs, diced pickles, or fresh herbs like dill or parsley to enhance the flavor.
Note 2: Storage
Store any leftovers in an airtight container in the refrigerator. It should be consumed within 2-3 days for the best taste.
Note 3: Serving Suggestions
This potato salad pairs well with grilled meats, sausages, and can also be enjoyed with crusty bread as a light meal.
