Potato Salad Recipe With Creamy Mayo Dressing

Step 1

Take the water in a saucepan or a pot.

Step 2

Add salt, sugar and vinegar. Stir and keep the pan aside.

Step 3

Rinse potatoes in running water very well. Brush off the mud if any from the potatoes skin and rinse them thoroughly. Then peel and dice in 1-inch cubes.

Step 4

As soon as you dice the potatoes add them in the water in the pan.

Step 5

Cover the pan with its lid. Heat on a medium flame.

Step 6

Simmer and cook potatoes covered with the lid.

Step 7

Potatoes will take about 12 to 15 minutes to cook.

Step 8

Cook potatoes till they are fork-tender - meaning a fork or a knife should pass easily without any resistance.

Step 9

Strain the potatoes in a colander or strainer. Drain the water well.

Step 10

While the potatoes are cooking, you can peel, rinse and finely chop 1 small onion, half a stick of celery, parsley leaves and 5 to 6 pitted green olives.

Step 11

In a bowl take mayonnaise (vegetarian or vegan), dijon mustard, lemon juice.

Step 12

Next add finely chopped onions, finely chopped celery, finely chopped parsley and chopped olives. You can even add one minced garlic clove (small to medium-sized).

Step 13

Season with ¼ teaspoon sugar and ¼ teaspoon sweet paprika. You can even add smoked paprika, cayenne pepper or red chilli powder instead of sweet paprika.

Step 14

Mix very well. Check the taste of the dressing and add more dijon mustard or lemon juice or sugar if needed.

Step 15

Add the cooked potatoes. The potatoes can be warm when you add them.

Step 16

Mix and gently toss the potatoes with the dressing.

Step 17

Sprinkle ground black pepper and salt as required. Check the taste and add salt. After taste testing, you can add more pepper if required.

Step 18

Mix gently again.

Step 19

Serve Potato Salad. Serve garnished with some chopped parsley and sprinkled with 1 to 2 pinches of sweet paprika. If not serving immediately then refrigerate and serve later. It keeps well for 1 day in the fridge.