Potato salad

I have made potato salad many times, especially when I need something quick that will last until the next day. I like to use whatever I have in the fridge: pickles, onion, olives, potatoes. Mayonnaise and mustard are rarely missing, as they provide the right consistency. It's the kind of salad that goes with any meal, including alongside grilled meat or as a snack.

Total time: 40-50 minutes (including boiling and cooling the potatoes)
Servings: 6-8
Difficulty: easy

Ingredients:
- 1 kg white or pink potatoes (choose potatoes that don’t become mealy after boiling)
- 1 large onion (ideally red for a milder taste)
- 100-120 g pitted olives
- 200 g mixed pickles (cucumbers, green tomatoes, cauliflower, carrots, peppers)
- 4 tablespoons mayonnaise (approx. 120 g)
- 1 tablespoon classic mustard
- 2 tablespoons olive oil
- 1-2 tablespoons white wine or apple vinegar (to taste)
- 1 teaspoon salt (adjust after mixing)
- freshly ground pepper, optional

Preparation:

1. Wash the potatoes and boil them whole in cold water with 1 teaspoon of salt. Be careful not to let them fall apart – check them with a fork after 25-30 minutes. If it goes in easily, they are done.
2. Remove the potatoes, let them cool completely, then peel them. Cooling is important to prevent them from breaking when cutting.
3. Cut the potatoes into suitable cubes, neither too small nor too large (about 1.5 cm).
4. Peel and slice the onion into thin rings. If you want a milder taste, soak it in water with vinegar and a pinch of salt for a few minutes, then drain well.
5. Chop the pickles finely. It’s good to gently squeeze the cucumbers and peppers to avoid leaving liquid in the salad.
6. Slice the olives into rounds. If they are very salty, rinse them quickly under cold running water.
7. In a large bowl, combine the diced potatoes, onion, olives, and pickles.
8. In a separate bowl, mix the mayonnaise with the mustard, oil, and vinegar. You can adjust the amounts of vinegar and mustard to taste.
9. Pour the dressing over the salad, sprinkle with salt and pepper (if desired), then gently mix everything with a wide spatula or two large spoons. Avoid crushing the potatoes.
10. Taste and see if it needs more salt or vinegar.
11. Serve the salad on a platter or in a large bowl. You can add a little mayonnaise on top for appearance, and garnish with slices of olives, rounds of pickles, or herbs.

Why I make this recipe often:
It’s a versatile salad, keeps well in the fridge, and pairs with many dishes. I prepare it when I have leftover potatoes or opened pickles. I like that it doesn’t require expensive ingredients and easily adapts based on what I have on hand.

Tips:

- It’s important that all the potatoes are about the same size so they cook evenly.
- Soaking the onion in vinegar water will make the taste milder and blend better with the other ingredients.
- Too watery pickles will leave water in the salad. Drain them before adding.
- Mix gently, otherwise the potatoes will break and the salad will become mushy.

Substitutions:

- Mayonnaise can be replaced with vegan mayo, or you can use Greek yogurt for a lighter version.
- Vinegar can be substituted with lemon juice.
- Classic mustard can be replaced with Dijon if you prefer a stronger taste.

Variations:

- You can add pieces of boiled egg for a heartier version.
- Instead of red onion, green onion works well in the spring.
- For a richer flavor, add a little grated celery or chopped parsley.

Serving ideas:

- It works well for lunch or dinner, as a main course for a vegetarian meal or alongside meat.
- It can be served on toasted bread as a cold appetizer.
- It’s also suitable for picnics, as it transports easily.

Frequently asked questions:

1. Can I make the salad without mayonnaise?
Yes, it can be omitted, or you can use yogurt or sour cream for a lighter version. The taste will be different, but the texture remains good.

2. What type of potatoes is best for the salad?
White or pink potatoes that hold their shape when boiled. Mealy ones tend to break apart, and the salad won’t have a pleasant texture.

3. Can I make the salad with sweet potatoes?
You can try, but the taste will be quite different, and the pickles may not pair as well. I do not recommend it as the first option.

4. How long does the salad last in the fridge?
It keeps well for 2 days, covered, without compromising the taste or texture.

5. Can I add meat to this salad?
Yes, you can add pieces of boiled chicken breast or pressed ham if you don’t want the vegetarian version.

Nutritional values (per serving, estimated for 8 servings):
- Calories: 200-220 kcal
- Protein: 2-3 g
- Carbohydrates: 30-32 g
- Fat: 8-10 g (depending on how much mayonnaise you use)
- Fiber: 2-3 g

The caloric value and fat content increase if you add more mayonnaise or use sweeter pickles.

Storage and reheating:

Potato salad with mayonnaise should be stored in the fridge in an airtight container, for a maximum of 2 days. If you use homemade mayonnaise, it’s best to consume it within 24 hours. I do not recommend reheating; it is served cold or at room temperature. If you want to prepare it in advance, boil the potatoes and keep them whole, then assemble the salad just before serving for a fresher taste.

 Ingredients: 1kg potatoes, 1 onion, olives, pickles of all kinds: red peppers, cucumbers, carrots, cauliflower, 4 tablespoons mayonnaise, 1 tablespoon mustard, salt, vinegar, olive oil

 Tags:  potato salad salad