ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Simple Potato Salad

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 45 mins
Yield Makes 4 to 6 servings
No cookout is complete without our Simple Potato Salad. Our version uses small fingerling potatoes as the base of this simple side.

Ingredients

  • 2 pounds small fingerling potatoes, halved or quartered
  • 2 teaspoons kosher salt, divided
  • 1/2 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon whole grain mustard
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1/8 teaspoon ground red pepper

How to Make It

  1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until potatoes are tender; drain. Place in a bowl; cool 15 minutes.

  2. Meanwhile, stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a small bowl.

  3. Pour desired amount of dressing over potatoes; toss to coat. (Reserve any remaining dressing for another use.) Serve at room temperature.

The Macintosh, Charleston, SC