Classic Potato Salad
Duration: 1 hour 15 minutesA classic and delicious potato salad.
Utensils
- Large bowl
Ingredients
- 2 lbs salad potatoes, boiled and diced
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup red onion, finely chopped
- 2 celery stalks, finely chopped
- 3 hard-boiled eggs, chopped
- Salt and black pepper to taste
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- In a large bowl, combine diced boiled potatoes, chopped red onion, and celery.
- In a separate bowl, mix mayonnaise, Dijon mustard, salt, and black pepper to create the dressing.
- Pour the dressing over the potato mixture and gently toss until well coated.
- Fold in the chopped hard-boiled eggs.
- Garnish with fresh dill, if desired.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Roasted Vegetable and Pesto Potato Salad
Duration: 45 minutesA tasty potato salad full of roasty and rich flavours.
Utensils
- Baking sheet
Ingredients
- 2 lbs salad potatoes, boiled and quartered
- 1 aubergine, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/3 cup pesto sauce (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss quartered boiled potatoes, diced aubergine, diced red bell pepper, diced yellow bell pepper, and halved cherry tomatoes with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until the vegetables are golden and tender.
- In a large bowl, combine the roasted vegetables with chopped red onion.
- Gently fold in pesto sauce until well combined.
- Garnish with fresh basil leaves before serving.
Lemon-Dill Potato Salad
Duration: 1 hour 15 minutesA light and lemony potato salad.
Utensils
- Large bowl
Ingredients
- 2 lbs salad potatoes, boiled and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons capers
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 tablespoon nutritional yeast (optional)
Instructions
- In a large bowl, combine diced boiled potatoes, chopped red onion, chopped fresh dill, and capers.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
- Pour the dressing over the potato mixture and toss until well coated.
- If desired, sprinkle nutritional yeast over the salad for added flavor.
- Refrigerate for at least 1 hour before serving.