Garlic-Mayonnaise Potato Salad
A creamy and flavorful potato salad infused with garlic and cilantro, perfect for picnics, barbecues, or casual gatherings. The mayonnaise dressing complements the tender boiled potatoes, offering a balance of freshness and richness that appeals to both comfort food lovers and those seeking a savory side dish.
Ingredients
Instructions
- Boil potatoes until a fork goes through easily but they do not mash.
- Let the potatoes cool completely.
- Cut the cooled potatoes into 1-inch squares.
- In a bowl, whip together mayonnaise, chopped onion, cilantro, garlic powder, salt, and pepper.
- Stir in the potatoes and mix well to coat evenly.
- Serve cold or warm as desired.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt mixed with mayonnaise as a lighter alternative. If fresh cilantro isn't available, dried flakes will suffice, but use them sparingly. You can also add diced celery or bell peppers for extra crunch. Adjust the garlic powder according to your taste preference, and feel free to incorporate some mustard for a zesty kick.
Serving Suggestions
This garlic-mayonnaise potato salad pairs beautifully with Crispy Baked Chicken, making it a perfect side for summer barbecues or family gatherings. It also complements grilled meats and can be served alongside Fresh Corn-On-The-Cob. For a complete meal, offer some crusty bread or a light green salad.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain texture, avoid freezing as it can change the consistency. If serving warm, gently reheat in a microwave or on the stovetop, adding a splash of water or extra mayonnaise to achieve desired creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Garlic-Mayonnaise Potato Salad contains roughly 596 calories, with 25g protein, 94g carbohydrates, and 20g fat. It is an excellent source of vitamin C (585% of the Daily Value), iron (218% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad in advance?
Yes, you can prepare the salad a day ahead. Just keep it covered in the refrigerator. The flavors will meld beautifully overnight, enhancing the taste. However, if you plan to add fresh herbs like cilantro, consider adding them just before serving to maintain their vibrant flavor.
What type of potatoes work best for this recipe?
Waxy potatoes like red or Yukon Gold are ideal for potato salad because they hold their shape well when boiled. Russet potatoes can become too starchy and mushy. Aim for medium-sized potatoes for easier peeling and cutting into squares.
Can I customize this potato salad?
Absolutely! This recipe is versatile. You can add ingredients like diced pickles, hard-boiled eggs, or even bacon bits for added flavor. For a vegan option, substitute the mayonnaise with a vegan mayo or a homemade avocado dressing to keep it creamy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).