Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs red potatoes (the ones I'm using are about 2 oz each); 2 tablespoons kosher salt (for water to boil potatoes); 6 garlic cloves; 1 lemon, juice of; 2 teaspoons kosher salt (for dressing); 1 teaspoon ground black pepper; 1 teaspoon mustard; 2 teaspoons red wine vinegar; 1 teaspoon balsamic vinegar; ¼ cup vegetable stock (or chicken); ½ cup olive oil; 6 scallions; 2 tablespoons fresh rosemary (tarragon, thyme, any fresh herbs will do); 3 shallots (sliced thinly); 2 ears fresh corn

Servings: persons

4 lbs red potatoes (the ones I'm using are about 2 oz each)
2 tablespoons kosher salt (for water to boil potatoes)
6 garlic cloves
1 lemon, juice of
2 teaspoons kosher salt (for dressing)
1 teaspoon ground black pepper
1 teaspoon mustard
2 teaspoons red wine vinegar
1 teaspoon balsamic vinegar
¼ cup vegetable stock (or chicken)
½ cup olive oil
6 scallions
2 tablespoons fresh rosemary (tarragon, thyme, any fresh herbs will do)
3 shallots (sliced thinly)
2 ears fresh corn

1
Boil potatoes in salted water until just pokable with a fork (i.e., just cooked enough to eat); drain and cover with a dishtowel.
2
Mince garlic, squeeze lemon, add mustard, stock, vinegar, salt to bowl or measuring cup.
3
Whisk in olive oil.
4
Let sit.
5
Slice shallots and scallions as thinly as you have the technique and patience for.
6
Set aside.
7
Shuck corn.
8
Slice kernels off of corn.
9
Cut potatoes into quarters or sixths (I do sixths for these 2 oz potatoes).
10
Pour enough dressing to moisten.
11
Toss.
12
Let sit.
13
Repeat.
14
Mix in corn, shallots, and scallions.
15
More tossing.
16
Add rest of dressing.
17
Let sit.
18
Refrigerate and/or eat.

897

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 lbs red potatoes (the ones I'm using are about 2 oz each), 2 tablespoons kosher salt (for water to boil potatoes), 6 garlic cloves, 1 lemon, juice of, 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.

That's it — enjoy your meal!

Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions