The Best Potato Salad

Name: The Best Potato Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
Ingredients: 3lbs red potatoes; 3/4 cup olive oil; 1/4 white balsamic vinegar; 2 teaspoon salt; 1/2 teaspoon pepper; 1/4 to 1/3 cup fresh parsley, finely chopped; 1/4 red onion, thinly sliced

by Cooking with Rocco

4-6 Servings

25 min

For all you mayo haters out there, this potato salad is for you! This is THE BEST DAMN POTATO SALAD… so shout out to my fiancée (and her fam) for introducing this to me.

It’s the absolute bomb! And all this nice weather coming up is a reminder that bbq season is right around the corner. So make sure this potato salad is a weekly staple in your house, just like it is in ours. If you’re not into bbqing, no biggie. You can still make this potato salad on a weekly basis and serve it as a side with any meal.

I’ll also give you a little trick to make the potato salad even better. Cut and dress the potatoes while they’re hot, and let it sit in the fridge overnight. Yes, this will hurt your fingers and yes it’s worth the pain, because next day you’ll have the best damn potato salad of your life!

The Best Potato Salad

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Recipe details

Yield 4-6 Servings
Time spent: Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Clean your potatoes and then add them to a large pot. Add enough cold water to cover the potatoes. Place the pot with the potatoes over medium-high heat, and bring to a boil. Once boiling, cook the potatoes for about 15 to 20 minutes, or until fork tender (the time will vary depending on their size)
While the potatoes are cooking, make the dressing. Add the vinegar, olive oil, salt and pepper to a bowl. Whisk until fully combined. Then set aside.
Once the potatoes are cooked, drain them. Keeping the skin on, immediately cut them into 1/4 inch thick slices (yes this will hurt your fingers and yes it is worth the pain). Then add the cut potatoes into a separate bowl.
Once all the potatoes are sliced, add the red onion, parsley, and dressing. Mix until fully combined. Cover and place the potatoes in the fridge to cool. Right before you serve, taste and adjust seasoning and dressing as needed.

Tips

There are two tricks to make this the best potato salad:
Cut and dress the potatoes while they're hot; and
Let the potato salad sit in the fridge overnight, so the potatoes soak up all the dressing.

Comments

Naomie Moore aka baileyanddaisey, Castaic CA on May 04, 2021

Agree with you! One of mom's recipes is very similar and was always told to dress the potatoes while still hot as they are like sponges and the flavor intensifies while resting. Love that you are using a fresh herb. Parsley is an unsung hero and I use it, along with cilantro in almost any savory dish I prepare. Cooking for a crowd this Mother's Day and planning a bbq buffet. This will fit in nicely and an option for those that do not care for a traditional style. My mouth is watering . . . I can almost taste them. I have a little bit of everything in the house. Might just make a tiny portion and have for breakfast with a couple of poached eggs. 🥔🍳 Going to check out and see what other gems you have to share!

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- See 2 previous
- Cooking with Rocco on May 04, 2021
  
  Sounds delicious - let me know how they come out!
  
  1
- Norma Takoushian on May 04, 2021
  
  This is a very old Armenian style potato salad recipe and it is very good. It’s the same recipe right down to slicing the potatoes instead of cubing them
  
  1
- Naomie Moore aka baileyanddaisey, Castaic CA on May 06, 2021
  
  Made my test batches today. Turned out fabulous! Will be making again Saturday evening for use on Mother's Day on Sunday. Thanks again for such a lovely recipe.
  
  Like
Debbie Westgate- Guyot-Sliwa on May 04, 2021

Can't wait to try, I'm not a fan of the mayo potatoes!

1 Reply
- Cooking with Rocco on May 04, 2021
  
  Neither am I - let me know how these are!
  
  Like