Nigella’s Potato Salad is made of potatoes, eggs, mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, celery, red onion, dill, and optional sweet pickle relish serves 6 takes about 30 minutes to prepare and an hour to chill.
Try More Nigella Recipes:
💛 Why You’ll Love This Potato Salad Recipe:
- Creamy and Tangy: The combination of mayonnaise, Dijon mustard, and apple cider vinegar creates a perfectly balanced creamy and tangy dressing.
- Flavorful Additions: Fresh dill and optional sweet pickle relish provide bursts of fresh and sweet flavors.
- Perfect for Gatherings: Serves 6, making it ideal for picnics, barbecues, and family gatherings.
- Easy to Prepare: Simple ingredients and straightforward steps make this recipe quick and easy to prepare.
- Make-Ahead Friendly: Can be made ahead and chilled, allowing the flavors to meld and making it a convenient option for busy schedules.
❓ What Is Nigella Potato Salad Recipe?
Nigella’s Potato Salad combines boiled potatoes, hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, celery, red onion, dill, and optional sweet pickle relish.
🥔 Nigella Potato Salad Ingredients
- 1.5 kg (3.3 lbs) potatoes (Yukon Gold or red potatoes are ideal)
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped (optional)
- 1/4 cup sweet pickle relish (optional)
🥗 How To Make Nigella Potato Salad
- Peel and cut the potatoes into bite-sized pieces. Place in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil over medium-high heat and cook until tender, about 10-15 minutes. Drain and let cool.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
- Drain and transfer eggs to a bowl of ice water to cool. Peel and chop the eggs.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled potatoes, chopped eggs, celery, red onion, and dill (if using) to the bowl with the dressing. Add sweet pickle relish if desired.
- Gently toss to combine, ensuring the potatoes are well coated with the dressing.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional fresh dill or paprika if desired.
💭 Recipe Tips:
- Uniform Pieces: Cut the potatoes into uniform bite-sized pieces to ensure even cooking and a better texture.
- Cool Properly: Allow the potatoes to cool completely before adding the dressing. This prevents the potatoes from absorbing too much dressing and becoming soggy.
- Hard-Boiled Eggs: To achieve perfect hard-boiled eggs, place them in cold water, bring to a boil, then cover and let sit off the heat for 10-12 minutes. Cool them quickly in ice water to make peeling easier.
- Chill Time: Refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld and develop fully.
- Texture Balance: Finely chop the celery and red onion to ensure a good mix of textures and flavors without overpowering the potatoes.
🍔 What To Serve With Potato Salad?
Serve potato salad with grilled meats like chicken, steak, or sausages it pairs well with barbecue dishes, burgers, and hot dogs complement with fresh green salads, corn on the cob, or coleslaw for a complete and satisfying meal.
🎚 How To Store Leftovers Potato Salad?
- Refrigerator: To store leftover Potato Salad let it cool completely put it into airtight container store in the refrigerator for up to 3-4 days.
- Freezer: For freezing leftovers Potato Salad into freezer-safe containers and freeze for up to 3 months.
🥵 How To Reheat Leftovers Potato Salad?
- In The Oven: Preheat the oven to 175°C (350°F) place leftovers potato salad in an oven-safe dish and cover with aluminum foil heat for about 15-20 minutes or until warmed through.
- in The Stovetop: Place leftovers potato salad in a skillet or saucepan heat over low to medium heat, stirring occasionally to ensure even heating heat for up about 5-10 minutes.
FAQ’S
What is the best type of potato to use for potato salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal for potato salad they hold their shape well after cooking and have a creamy texture, making them perfect for a salad.
Should I peel the potatoes for potato salad?
This is a matter of personal preference peeling the potatoes gives a smoother texture, while leaving the skins on adds color, texture, and nutrients. Red potatoes and Yukon Gold potatoes have thin skins that are pleasant to eat.
How should I cook the potatoes for potato salad?
Cut the potatoes into uniform bite-sized pieces, then boil them in salted water until tender but still firm, about 10-15 minutes. Drain and let them cool completely before adding to the salad.
How do I prevent the potatoes from becoming mushy?
Avoid overcooking the potatoes boil them until they are just tender enough to be easily pierced with a fork. Immediately draining and cooling them helps maintain their texture.
How long can potato salad sit out at room temperature?
Potato salad should not sit out at room temperature for more than 2 hours (1 hour if the temperature is above 32°C/90°F) to avoid the risk of foodborne illness. Keep it chilled until serving.
How do I keep potato salad from drying out?
To keep potato salad from drying out, ensure the potatoes are not overcooked and retain some moisture. Use enough dressing to coat all ingredients well and store the salad covered tightly in the refrigerator.
Why is my potato salad watery?
Watery potato salad can result from overcooked potatoes or not draining them properly. Ensure the potatoes are cooked until just tender and let them cool completely before mixing with the dressing.
Try More Nigella Recipes:
Nigella Potato Salad Nutrition Fact
Amount Per Serving
- Calories: 279
- Protein: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Sugars: 3g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 80mg
- Sodium: 350mg
- Calcium: 4%
- Iron: 6%
Nigella Potato Salad
Description
Nigella’s Potato Salad is made of potatoes, eggs, mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, celery, red onion, dill, and optional sweet pickle relish serves 6 takes about 30 minutes to prepare and an hour to chill.
Ingredients
Instructions
- Peel and cut the potatoes into bite-sized pieces. Place in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil over medium-high heat and cook until tender, about 10-15 minutes. Drain and let cool.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
- Drain and transfer eggs to a bowl of ice water to cool. Peel and chop the eggs.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled potatoes, chopped eggs, celery, red onion, and dill (if using) to the bowl with the dressing. Add sweet pickle relish if desired.
- Gently toss to combine, ensuring the potatoes are well coated with the dressing.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled, garnished with additional fresh dill or paprika if desired.
Notes
- Uniform Pieces: Cut the potatoes into uniform bite-sized pieces to ensure even cooking and a better texture.
- Cool Properly: Allow the potatoes to cool completely before adding the dressing. This prevents the potatoes from absorbing too much dressing and becoming soggy.
- Hard-Boiled Eggs: To achieve perfect hard-boiled eggs, place them in cold water, bring to a boil, then cover and let sit off the heat for 10-12 minutes. Cool them quickly in ice water to make peeling easier.
- Chill Time: Refrigerate the potato salad for at least an hour before serving. This allows the flavors to meld and develop fully.
- Texture Balance: Finely chop the celery and red onion to ensure a good mix of textures and flavors without overpowering the potatoes.