Rosemary'S Potato Salad
A flavorful potato salad featuring tender red potatoes, fresh herbs, and a tangy, spicy dressing perfect for picnics, barbecues, or family gatherings.
Ingredients
- 2 1/2 lb. small red potatoes ⓘ
- 1/4 c. finely diced celery ⓘ
- 1 c. finely diced onion ⓘ
- 1 bunch parsley ⓘ
- 1/4 c. green pepper ⓘ
- 1/4 c. red pepper ⓘ
- 1/2 c. sweet pickle relish ⓘ
- 1 c. mayonnaise ⓘ
- 3 Tbsp. prepared mustard ⓘ
- 6 Tbsp. ketchup or chili sauce ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 1 tsp. Tabasco sauce ⓘ
- 1/2 tsp. white pepper ⓘ
- 1 tsp. salt ⓘ
Instructions
- Place potatoes in a large pot and add cold water to cover.
- Heat to boiling, then lower heat and simmer, uncovered, just until fork-tender, about 15 minutes.
- Drain in a colander and let cool slightly.
- Mix remaining ingredients together in a large bowl.
- Add cooked potatoes and mix gently to coat well.
Tips & Substitutions
To enhance the flavor of your potato salad, consider using fresh herbs like dill or chives in addition to parsley. If you're short on time, you can substitute the small red potatoes with pre-cooked baby potatoes. For a lighter version, try using Greek yogurt instead of mayonnaise. Make sure to taste and adjust seasonings, especially the salt and mustard, to your preference.
Serving Suggestions
This potato salad is perfect for summer barbecues or picnics and pairs beautifully with grilled meats and a refreshing side like Lemon Broccoli(Diabetic Recipe). For a complete meal, serve it alongside a bowl of Veg Soup or a cold beverage like Hot Mulled Punch(Holiday Crowd Pleaser).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad thickens, you can stir in a bit of mayonnaise or yogurt to loosen it up before serving. Avoid freezing, as the texture of the potatoes may change when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary'S Potato Salad contains roughly 963 calories, with 38g protein, 146g carbohydrates, and 53g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (289% of the Daily Value), and dietary fiber (246% of the Daily Value). Note that it is relatively high in sodium, at 920mg per serving (40% 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 ahead of time?
Yes, you can prepare this potato salad a day in advance. Just mix all the ingredients together and refrigerate. The flavors will meld beautifully overnight, making it even tastier when served the next day.
How can I make this recipe vegan?
To make this potato salad vegan, substitute mayonnaise with a vegan mayonnaise or a creamy avocado dressing. Ensure that the prepared mustard and ketchup are also vegan-friendly. This way, you can enjoy a delicious vegan version of this classic dish.
What other ingredients can I add to the potato salad?
Feel free to customize your potato salad by adding diced hard-boiled eggs for extra protein, or chopped pickles for a tangy kick. You could also mix in some diced apples or grapes for a sweet contrast. Experimenting with different vegetables can yield delightful variations!
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).