Potato Salad

This delicious tangy potato salad is a must have at any barbecue. 

It is tangy, salty and slightly sweet with a texture that is creamy, crunchy and fluffy. It tastes even better the next day, so try to make it a day in advance so the flavours really come together and it is nicely chilled when you need it.

To prepare, put the potatoes in a pot of cold water with a splash of vinegar and bring it to the boil. The vinegar prevents the potatoes from overcooking. It is important to put the potatoes in before the water heats up, because potatoes added to boiling water tend to cook too quickly on the outside while remaining undercooked inside.

Mix in a couple of quartered hard-boiled eggs for extra creaminess. And add chopped pickles as a garnish to the finished dish for an extra tangy crunch.

Potato Salad

Course: Side, Snack, starter

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours 40 minutes

Servings: 4 people

Calories: 397.3 kcal

Author: End of the fork

This potato salad is a must have at any barbecue. It is tangy, salty and sweet with a texture that is creamy, crunchy and fluffy.

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Ingredients

• 4 medium potatoes washed and peeled and halved
• 1 teaspoon coarse sea salt
• 3 tablespoons apple cider vinegar
• 1 stalk celery chopped
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 clove garlic minced
• 2 tablespoons mustard
• salt and pepper to taste
• 1 small red onion minced
• 1 teaspoon sugar
• a few springs fresh parsley
• 2 hard boiled eggs, quartered
• 1 tablespoon gherkins, chopped

Instructions

1. In a large saucepan add the halved potatoes and cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons of cider vinegar, and bring to a boil. Cook for approximately 10-15 minutes or till they are tender. Drain and toss in 1 tablespoon cider vinegar. Cube the potatoes and season. Allow to cool.

2. In a large bowl, combine the potatoes, eggs, celery, garlic, mustard, onion, gherkins, sugar, mayonnaise, sour cream and parsley together and mix together. Add salt and pepper to taste. Cover and place in the refrigerator to chill for at least 2 hours.

Nutrition Facts

Potato Salad

Amount Per Serving

Calories 397.3 Calories from Fat 239

% Daily Value*

Total Fat 26.6g 41%

Saturated Fat 6.2g 31%

Trans Fat 0.3g

Cholesterol 28.5mg 10%

Sodium 286.5mg 12%

Total Carbohydrates 36g 12%

Dietary Fiber 3.9g 16%

Sugars 2.9g

Protein 4.2g 8%

Vitamin A 4%

Vitamin C 22%

Calcium 6%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

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