Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes, unpeeled; 2 tablespoons raspberry red wine vinegar (or other favorite vinegar); 2 tablespoons peanut oil or 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 garlic clove, crushed; finely chopped parsley; 3 green spring onions, chopped; 1 tablespoon chopped fresh dill; mint pepper; paprika, to sprinkle

Servings: persons

4 medium potatoes, unpeeled
2 tablespoons raspberry red wine vinegar (or other favorite vinegar)
2 tablespoons peanut oil or 2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
finely chopped parsley
3 green spring onions, chopped
1 tablespoon chopped fresh dill
mint pepper
paprika, to sprinkle

1
Cook the potatoes for about 20 minutes until tender.
2
Drain, peel and dice, when cool enough to handle.
3
Place in a servng bowl.
4
Put the vinegar, oil, lemon juice and garlic on a screw-top jar and shake until combined.
5
Mix the dressing lightly with the potatoes and allow to cool, toss in parsley, onions, dill, mint and pepper.
6
Serve at room temperature, sprinkled with a little paprika.
7
(you can vary the herbs as you like).

198

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: 4 medium potatoes, unpeeled, 2 tablespoons raspberry red wine vinegar (or other favorite vinegar), 2 tablespoons peanut oil or 2 tablespoons olive oil, 1 tablespoon lemon juice, and more.

Yes, 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.

Potato Salad

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