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Photo: Hector Sanchez; Styling: Buffy Hargett Photo by: Photo: Hector Sanchez; Styling: Buffy Hargett

Simple Potato Salad

No cookout is complete without our Simple Potato Salad. Our version uses small fingerling potatoes as the base of this simple side.

Southern Living MAY 2013

  • Yield: Makes 4 to 6 servings
  • Hands-on:15 Minutes
  • Total:45 Minutes

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

Preparation

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.

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Simple Potato Salad recipe

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