Why You’ll Love This Recipe
- Crunchy texture – A mix of fresh veggies like celery, bell peppers, and onions adds a satisfying crunch.
- Creamy yet tangy dressing – A blend of mayo, mustard, and vinegar gives this salad a perfect balance of flavors.
- Easy to make – Simple ingredients and straightforward steps make this recipe a breeze to prepare.
- Great for gatherings – A crowd-pleaser that can be made ahead of time, making it perfect for potlucks.
- Customizable – You can easily swap ingredients to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon Gold or red potatoes work best)
- Celery
- Red bell pepper
- Green onions
- Red onion
- Carrots
- Dill pickles
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Salt and pepper
- Paprika (optional, for garnish)
Directions
- Cook the potatoes – Boil the potatoes until fork-tender but still firm. Drain and let them cool before cutting into bite-sized pieces.
- Prepare the vegetables – Dice the celery, bell pepper, red onion, green onions, carrots, and dill pickles into small pieces.
- Make the dressing – In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until well combined.
- Combine ingredients – In a large bowl, add the cooled potatoes and chopped vegetables. Pour the dressing over the mixture and gently toss to coat.
- Chill before serving – Let the salad sit in the refrigerator for at least an hour to allow the flavors to meld together.
- Garnish and serve – Sprinkle with paprika for extra flavor and color before serving.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- Add protein – Toss in some crispy bacon, grilled chicken, or hard-boiled eggs for extra protein.
- Make it spicy – Add chopped jalapeños or a dash of hot sauce for a kick.
- Use Greek yogurt – Swap mayo for Greek yogurt to lighten up the dressing.
- Try different herbs – Fresh parsley, dill, or chives can enhance the flavor.
- Go for a vinegar-based version – Skip the mayo and use a simple vinaigrette for a lighter salad.
Storage/Reheating
- Refrigeration: Store leftover Crunchy Potato Salad in an airtight container in the fridge for up to 4 days.
- Freezing: Not recommended, as the texture of potatoes and dressing will change after thawing.
- Reheating: This salad is best served cold, but if you prefer it slightly warm, let it sit at room temperature for about 20 minutes before serving.
FAQs
How do I keep my potatoes from getting mushy?
Make sure not to overcook them; they should be fork-tender but still firm. Let them cool before mixing with other ingredients.
Can I make this potato salad ahead of time?
Yes! Making it a day ahead allows the flavors to meld together for an even better taste.
What type of potatoes work best for this salad?
Yukon Gold and red potatoes hold their shape well and have a great texture for potato salad.
Can I use sweet potatoes instead?
Yes, but the salad will have a slightly sweeter taste and a softer texture.
What can I use instead of mayonnaise?
Greek yogurt, sour cream, or a mix of both are great alternatives.
How do I make this potato salad healthier?
Use Greek yogurt instead of mayo and add more fresh veggies for extra nutrients.
Can I add cheese to this recipe?
Absolutely! Cheddar, feta, or Parmesan can add a delicious twist.
How long can I leave this salad out at a picnic?
No more than 2 hours. If it’s hot outside, keep it chilled in a cooler to prevent spoilage.
Can I add nuts for more crunch?
Yes! Chopped almonds, pecans, or sunflower seeds can enhance the crunchiness.
What is the best way to chop the vegetables for a uniform texture?
Use a sharp knife and aim for small, even pieces so that every bite has a good mix of flavors and crunch.
Conclusion
Crunchy Potato Salad is a delicious, refreshing, and easy-to-make side dish that adds a satisfying crunch to any meal. Whether you’re making it for a picnic, barbecue, or just a simple family dinner, this salad is sure to be a hit. With endless variations and a creamy yet tangy dressing, it’s a must-try for potato salad lovers. Enjoy!
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Crunchy Potato Salad
- Total Time: 1hour
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Crunchy Potato Salad is a refreshing and flavorful twist on the classic potato salad, packed with crispy vegetables and a creamy, tangy dressing. This easy-to-make dish is perfect for barbecues, picnics, and gatherings. With Yukon Gold or red potatoes, crunchy celery, bell peppers, and a delicious mayo-mustard dressing, this salad is a guaranteed crowd-pleaser.
Ingredients
- Potatoes (Yukon Gold or red)
- Celery (diced)
- Red bell pepper (diced)
- Green onions (chopped)
- Red onion (diced)
- Carrots (shredded or diced)
- Dill pickles (chopped)
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Salt & pepper (to taste)
- Paprika (optional, for garnish)
Instructions
- Cook the potatoes – Boil potatoes until fork-tender but still firm. Drain and let cool before cutting into bite-sized pieces.
- Prepare the vegetables – Dice celery, red bell pepper, red onion, green onions, carrots, and dill pickles.
- Make the dressing – In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir until smooth.
- Combine everything – In a large bowl, add cooled potatoes and chopped vegetables. Pour the dressing over and gently toss.
- Chill – Refrigerate for at least an hour to allow the flavors to meld.
- Garnish & serve – Sprinkle paprika before serving. Enjoy!
- Prep Time: 15min
- Cook Time: 15min
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
