The Best Potato Salad Recipe

Name: The Best Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and halved; 3/4 pound cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier); 1/8 teaspoon red-pepper flakes; 1 cup homemade or store-bought low-sodium chicken stock; Coarse salt and freshly ground pepper; 1 tablespoon plus 1 teaspoon white-wine vinegar; 1/2 cup picholine olives, pitted (2 1/2 ounces); 1 small fennel bulb, very thinly sliced (use a mandoline); 1/2 cup fresh flat-leaf parsley; 1 ounce Parmesan cheese, shaved (1 cup)

Servings: persons

3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 1/2 pounds baby Yukon Gold potatoes, scrubbed and halved
3/4 pound cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier)
1/8 teaspoon red-pepper flakes
1 cup homemade or store-bought low-sodium chicken stock
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon white-wine vinegar
1/2 cup picholine olives, pitted (2 1/2 ounces)
1 small fennel bulb, very thinly sliced (use a mandoline)
1/2 cup fresh flat-leaf parsley
1 ounce Parmesan cheese, shaved (1 cup)

1
Heat a medium skillet over medium-low heat with oil. Add garlic, and slowly saute for 8 - 10 minutes, stirring frequently. Turn heat to medium-high and add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
2
Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
3
Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. You must do this while the potatoes are still warm to ensure maximum flavor. Stir in olives, and let cool completely.
4
Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.

555

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 4 garlic cloves, thinly sliced, 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and halved, 3/4 pound cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier), and more.

Yes, The Best 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!

The Best Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions