Quick and Easy Potato Salad
Enjoy this Easy Potato Salad Recipe with tomatoes, cucumber, olives, mayo, and fresh basil. Perfect for picnics, barbecues, and family gatherings.
Servings: 4
Calories: 212kcal
Equipment
- Mixing bowl
- Measuring Spoons
Ingredients
- 1 lb new potatoes boiled and peeled
- 1 large onion sliced julienne-style
- 8.8 oz cherry tomatoes halved or quartered
- ½ large cucumber chopped
- 4 radishes thinly sliced
- ½ cup olives
- 3 tablespoon mayonnaise or vegan mayo for a vegan option
- Salt and pepper to taste
- 2 tablespoon apple cider vinegar
- Fresh basil leaves for garnish
Instructions
- Wash the potatoes thoroughly to remove any dirt. Place them in a pot of salted water and bring to a boil. Cook the potatoes until they are tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of the potatoes.1 lb new potatoes
- Once the potatoes are cooked, drain them and let them cool slightly. Peel the skin off the potatoes and cut them into bite-sized pieces. Transfer the potatoes to a large mixing bowl.
- Slice the onion into julienne-style strips and add it to the bowl. Sprinkle some salt over the onion and rub it with your hand until it softens. Add some water into the bowl, give it a stir, and squeeze out the excess water. Add it to the bowl with the potatoes.1 large onion
- Add the halved cherry tomatoes, chopped cucumber, thinly sliced radishes and the olives to the bowl with the potatoes.8.8 oz cherry tomatoes, ½ large cucumber, 4 radishes, ½ cup olives
- Add the mayonnaise to the vegetables, season with salt and pepper, and drizzle in the vinegar. Start with one tablespoon of vinegar, mix everything together, and give it a taste. If you prefer a tangier flavor, add the second tablespoon. Mix thoroughly to combine, ensuring the dressing coats every ingredient evenly. Gently toss to keep the vegetables intact while blending all the flavors together.3 tablespoon mayonnaise, Salt and pepper to taste, 2 tablespoon apple cider vinegar
- Taste the potato salad and adjust the seasoning if needed. Add more salt, pepper, or vinegar according to your taste preferences.
- Once the flavors are well combined, cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together and for the salad to chill.
- Before serving, give the potato salad a final stir. Garnish with fresh basil leaves for added freshness and presentation.Fresh basil leaves for garnish
- Serve the potato salad chilled as a side dish or as part of a picnic or barbecue spread. Enjoy!
Video
Notes
- For best results, use waxy potatoes like Yukon Gold or red potatoes; they hold their shape well after boiling.
- To save time, boil and peel the potatoes a day ahead and store them in the fridge until ready to use.
- Adjust the tanginess by adding apple cider vinegar gradually; taste as you go to suit your preference.
- For a creamier texture, increase the mayonnaise by 1-2 tablespoons, or substitute with Greek yogurt for a lighter option.
- Let the salad chill for at least 1 hour before serving to allow the flavors to meld together.
- Garnish with fresh basil just before serving to maintain its vibrant color and freshness.
- This salad can be made a day ahead, but add the basil and adjust seasoning right before serving.
- For a vegan version, use vegan mayonnaise and ensure all other ingredients are plant-based.
- Customize with additional veggies like bell peppers, celery, or avocado for extra flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 2 days; stir well before serving again.
Nutrition
Calories: 212kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 347mg | Potassium: 729mg | Fiber: 4g | Sugar: 4g | Vitamin A: 408IU | Vitamin C: 40mg | Calcium: 43mg | Iron: 2mg
