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Small Batch Potato Salad Recipe

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Short Cut Small Batch Potato Salad Julias Simply Southern
Short Cut Small Batch Potato Salad Julias Simply Southern from juliassimplysouthern.com

Description

Potato salad is a classic dish that is perfect for any occasion. Whether you are hosting a barbecue or need a side dish for a dinner party, this small batch potato salad recipe is easy to make and sure to impress. This recipe is perfect for those who don't need a large amount of potato salad or who want to try a new twist on a classic dish.

Prep Time

The prep time for this small batch potato salad recipe is about 20 minutes. You will need to cook the potatoes and eggs, chop the vegetables, and mix the dressing.

Cook Time

The cook time for this recipe is about 20 minutes. You will need to boil the potatoes and eggs until they are tender.

Ingredients

  • 1 pound baby potatoes, boiled and chopped
  • 2 hard-boiled eggs, chopped
  • 1/3 cup chopped celery
  • 1/3 cup chopped red onion
  • 1/4 cup chopped dill pickles
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Pot for boiling potatoes and eggs
  • Knife and cutting board
  • Bowl for mixing ingredients

Method

  1. Boil the baby potatoes and eggs until they are tender, about 10-12 minutes.
  2. Drain the potatoes and let them cool before chopping them into bite-sized pieces.
  3. Chop the hard-boiled eggs, celery, red onion, and dill pickles.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
  5. In a large bowl, combine the chopped potatoes, eggs, celery, red onion, and dill pickles.
  6. Pour the dressing over the potato mixture and stir until everything is evenly coated.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
  8. Before serving, give the potato salad a quick stir to make sure everything is evenly coated.
  9. Garnish with fresh herbs, if desired.
  10. Enjoy!

Notes

This small batch potato salad recipe is perfect for serving 2-4 people. If you need to make more, simply double or triple the recipe. You can also customize this recipe by adding your favorite herbs or spices. Try adding fresh parsley, chives, or even a sprinkle of paprika for a little extra flavor.

Nutrition Info

This small batch potato salad recipe makes 4 servings. Each serving contains approximately:
  • Calories: 221
  • Carbohydrates: 23g
  • Protein: 5g
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 97mg
  • Sodium: 530mg
  • Potassium: 505mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 5%
  • Vitamin C: 24%
  • Calcium: 3%
  • Iron: 8%

Recipe Tips

  • Make sure to boil the potatoes and eggs until they are tender but not mushy.
  • Let the potatoes cool before chopping them to prevent them from falling apart.
  • Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to blend together.
  • Use fresh ingredients for the best flavor.

Try this small batch potato salad recipe for your next gathering or dinner party. It's easy to make and sure to be a crowd-pleaser!


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