Hot Potato Salad Recipe

Name: Hot Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Yukon Gold potatoes, cubed, skins on; 1/4 cup olive oil; 1/4 cup finely minced onion; 2 cloves garlic, minced; 1/4 cup finely minced celery; Cumin, coriander and celery seeds to taste; Salt and freshly ground black pepper to taste; 2 Tbs. balsamic vinegar; 1 Tbs. water; Pinch sugar

Servings: persons

1 lb. Yukon Gold potatoes, cubed, skins on
1/4 cup olive oil
1/4 cup finely minced onion
2 cloves garlic, minced
1/4 cup finely minced celery
Cumin, coriander and celery seeds to taste
Salt and freshly ground black pepper to taste
2 Tbs. balsamic vinegar
1 Tbs. water
Pinch sugar

1
Bring saucepan of water to a boil, and add potatoes.
2
Cook, covered, for 20 minutes, or until fork tender.
3
Drain, dry with paper towels and place potatoes in nonreactive bowl.
4
Heat oil in skillet over medium heat, and saute onion and garlic for about 5 minutes, or until lightly browned.
5
Add celery and seasonings, and cook for 1 minute.
6
Add vinegar, water and sugar, and cook for 1 minute more, stirring constantly.
7
Pour over potatoes, and serve immediately.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. Yukon Gold potatoes, cubed, skins on, 1/4 cup olive oil, 1/4 cup finely minced onion, 2 cloves garlic, minced, and more.

Yes, Hot Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Potato Salad

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