Restaurant-style potato salad with pickles and herbs
This restaurant-style potato salad features creamy mayonnaise, tangy pickle relish, and fresh herbs, making it a perfect side dish for any gathering. The combination of sweet and savoury flavours elevates the classic recipe while ensuring a refreshing taste.
Cook time 15 min
Prep time 15 min
Ingredients:
4 potatoes1 cup mayonnaise salad dressing
3 tbsp pickle relish
4 tsp sugar
1 tbsp onion
2 tsp mustard
1 tsp vinegar
1 tbsp celery
1/4 tbsp fresh parsley
1 tsp black pepper
1 dash salt
This restaurant-style potato salad with pickles and herbs is a delightful and refreshing side dish that's perfect for any occasion. With a creamy mayonnaise dressing, a hint of sweetness from the pickle relish, and the aromatic touch of fresh herbs, this dish will elevate your salad game to a whole new level. Whether you're serving it at a family barbecue or a picnic, this potato salad is sure to impress.
Instructions:
- Peel the potatoes and cut them into evenly sized chunks.
- Place the potato chunks in a large pot and fill it with enough water to cover the potatoes.
- Add a generous pinch of salt to the water.
- Bring the water to a boil over medium-high heat.
- Once boiling, reduce the heat to a simmer and cook the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork. Be careful not to overcook them to avoid mushiness.
- Drain the potatoes in a colander and rinse them under cold water to stop the cooking process.
- Allow the potatoes to cool completely. You can spread them out on a baking sheet to speed up the cooling process.
- In a large mixing bowl, combine the mayonnaise salad dressing, pickle relish, sugar, finely chopped onion, mustard, and vinegar.
- Mix thoroughly until all ingredients are well blended.
- Once the potatoes have cooled, add them to the bowl with the dressing mixture.
- Gently toss the potatoes to coat them evenly with the dressing.
- Add the finely diced celery, chopped fresh parsley, black pepper, and a dash of salt to the potato mixture.
- Gently fold the ingredients together, ensuring that everything is well distributed without breaking the potatoes.
- Cover the bowl with plastic wrap or transfer the potato salad to an airtight container.
- Refrigerate for at least 1-2 hours to allow the flavors to meld together.
- Before serving, give the potato salad a gentle stir.
- Taste and adjust seasoning if necessary, adding more salt or pepper to taste.
- For a fresh touch, garnish the salad with a sprinkle of additional chopped parsley or a few extra dashes of black pepper.
- Serve your restaurant-style potato salad chilled as a delicious side dish for picnics, barbecues, or any meal.
This restaurant-style potato salad with pickles and herbs is a versatile and crowd-pleasing dish. With the perfect blend of creamy, tangy, and sweet flavors, it makes for an excellent accompaniment to grilled meats, sandwiches, or as part of a larger spread. Follow these tips and enjoy the delightful combination of tastes and textures that make this potato salad a standout dish. Bon appétit!
Restaurant-style potato salad with pickles and herbs FAQ:
Cook the potatoes for about 10-15 minutes in boiling salted water until they are tender when pierced with a fork. Avoid overcooking to prevent mushiness.
Yes, this potato salad can be made in advance. It’s best to chill it in the refrigerator for at least 1-2 hours to allow the flavors to meld before serving.
Use a large pot that can hold enough water to completely submerge the potato chunks without overcrowding. A 4-6 quart pot is typically sufficient.
You can substitute the mayonnaise salad dressing with plain mayonnaise or a yogurt-based dressing for a lighter version. Adjust the other ingredients to taste.
Store any leftovers in an airtight container in the refrigerator. The potato salad should last for about 3-5 days when properly stored.
Cooking Tips:
- Boil the potatoes until they are tender but still firm to avoid a mushy texture in your salad.
- Allow the potatoes to cool completely before mixing with the dressing to maintain the structure of the salad.
- For a tangier flavor, you can increase the amount of vinegar or pickle relish according to your taste preferences.
- Chop the onions and celery finely to ensure they blend well with the creamy dressing while still adding a crunch.
- You can substitute fresh parsley with dried parsley if fresh herbs are not available, but fresh parsley offers the best flavor.
Nutrition Facts
8 ServingsCalories 170kcal
Protein 2.42g
Carbohydrates 27g
Fiber 2.46g
Sugar 6g
Fat 7g
More recipes
Citrusy sesame asparagus with olive oil and parsley
A refreshing citrusy sesame asparagus side dish, easy and flavorful.
05 May 2026Green power protein shake with spinach, banana and peanut butter
A nutritious green protein shake with spinach, banana, and peanut butter.
05 May 2026Cinnamon-curry roasted sweet potatoes
Flavorful cinnamon-curry roasted sweet potatoes, easy and nutritious.
05 May 2026Curried green beans with butter and peppers
A vibrant side of curried green beans with butter and spices.
05 May 2026Roasted garlic & baby potatoes with rosemary
A flavorful side dish of roasted garlic and baby potatoes with rosemary.
05 May 2026Sauteed green beans with pistachios
Quick sautéed green beans with garlic, pistachios, and parsley.
05 May 2026Roast garlic, pumpkin and potato mash
Creamy roast garlic, pumpkin, and potato mash for a tasty side.
05 May 2026Korean-style noodles with vegetables
Quick and nutritious Korean-style noodles with vibrant veggies.
05 May 2026