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Sunny Anderson's Delicious Potato Salad Recipe

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Sunny Anderson's Charred Onion Potato Salad
Sunny Anderson's Charred Onion Potato Salad from www.today.com

Description

Sunny Anderson's potato salad recipe is a classic and delicious dish that is perfect for summer barbecues, picnics, or any time of year. The recipe features perfectly cooked potatoes, crunchy celery and onions, tangy mustard, and creamy mayonnaise, making it a crowd-pleaser that will have everyone coming back for seconds.

Prep Time

The prep time for this recipe is approximately 15-20 minutes, depending on how quickly you can chop your vegetables and boil your potatoes.

Cook Time

The cook time for this recipe is approximately 15-20 minutes to boil the potatoes, followed by 1-2 hours to chill the salad in the refrigerator.

Ingredients

  • 3 pounds of red potatoes, washed and cut into bite-sized pieces
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped red onion
  • 1/2 cup of mayonnaise
  • 1/4 cup of dijon mustard
  • 1/4 cup of apple cider vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Equipment

  • Large pot for boiling potatoes
  • Knife and cutting board for chopping vegetables
  • Large mixing bowl
  • Measuring cups and spoons
  • Spoon for mixing ingredients

Method

  1. Boil the potatoes: Place the cut potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  2. Make the dressing: In a separate bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
  3. Assemble the salad: Drain the cooked potatoes and let them cool for a few minutes. In a large mixing bowl, combine the potatoes, chopped celery, and red onion. Pour the dressing over the top and gently toss to combine.
  4. Refrigerate and chill: Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1-2 hours before serving.

Notes

For an extra burst of flavor, try adding some chopped fresh herbs such as parsley, dill, or chives to the salad. You can also experiment with different types of potatoes, such as Yukon Gold or fingerling, for a unique twist on the classic recipe.

Nutrition Info

This recipe serves approximately 8-10 people and contains approximately 280-320 calories per serving, depending on the serving size.

Recipe Tips

To save time, you can make the dressing ahead of time and store it in the refrigerator until you're ready to assemble the salad. Also, for a healthier version of this recipe, try substituting Greek yogurt for some or all of the mayonnaise. Finally, be sure to taste and adjust the seasoning as needed before refrigerating the salad to allow the flavors to meld together.

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