top of page

Potato Salad

Writer's picture: chefalisonbiebschefalisonbiebs

A classic summertime backyard barbecue favorite. Potato salad is simple, delicious, and a definite crowd-pleaser.

Yield: Serves 4 people

Preparation time: 1½ hours

Cook time: 15–20 minutes


1 lb agria potatoes (yellow flesh potatoes)

¼ cup dill pickles, sliced

2 radishes, sliced

2 sticks of celery, small diced

2 tbsp fresh chives, chopped

⅓ cup mayonnaise

1 tsp dijon mustard

3 tsp juice from the pickles

¼ tsp smoked paprika

Salt

Fresh cracked black pepper

  • Wash, peel, and cut the potatoes into small dice.

  • Add the potatoes to a saucepot and cover with cold salted water.

  • Simmer on medium heat until the potatoes are fork-tender, 15–20 minutes.

  • Drain the potatoes place them into a mixing bowl and let them cool to room temperature.

  • Once the potatoes are cool, add the rest of the ingredients and mix to combine.

  • Season to taste with salt and fresh cracked black pepper.

  • Cover and refrigerate the salad for at least 1 hour or overnight.

  • Garnish the potato salad with julienned radish and chive flowers and serve!

©chefalisonbiebs


121 views0 comments

Comentarios


Sign up and stay up to date on all my delicious recipes

Thank you for submitting!

  • Facebook
  • Twitter
  • Pinterest
  • Instagram

ChefEats©All rights reserved|2020 Alison Bieber CCC

Salt and Pepper
bottom of page