I think that everyone has their own “potato salad” that they love, some like it super creamy with a ton of mayonnaise, other people like it with mustard, but I like my potato salad with freshly chopped bell pepper, oil and vinegar.
This is an extremely simple potato salad, it’s also healthy and can sit outside without spoiling for some time. I’ll just cut to the chase.
Perfect Potato Salad
1 Pound Red Potatoes
1 Red, Orange or Yellow Bell Pepper (Medium Sized)
1 Medium Sized Leek (Optional)
1/2 Cup Chopped Parsley
1/4 Cup Chopped Dill
1-2 Tablespoons Chopped Chives
Rice Vinegar, or White Vinegar, or Red Wine Vinegar (whichever you prefer)
Salt and Pepper
1. Boil the potatoes whole with the skins on in the water. Depending on the size of your potatoes, this could take anywhere from 20 minutes to an hour. Check your potatoes with a fork to see if they have cooked through. When they are soft enough (but not too soft so they turn to mush) drain them and let them cool on the counter.
2. Once your potatoes are cooled, you can just peel off the skin with your hands, it should come right off, and you don’t have to fuss with a vegetable peeler! Then cut the potatoes in similar-sized small cubes.
3. Dice up your pepper, I think that red peppers are best for this salad because they really pop out, and chop up your herbs. You don’t have to use all of these herbs, in fact I would really only use parsley and dill, but feel free to use all three, or only one if you prefer.
4. The best way to clean a leek is to chop it up beforehand. Cut off the root, and some of the greens at the head, and then slice it down lengthwise. Then Slice each part into half moons, float the half moons in a bowl of water to let the dirt fall out of the layers of the leek and sink to the bottom. You may also need to peel the layers from each other to get all of the dirt out. When the leeks are clean, dry them on a kitchen towel or a paper cloth, and then wilt them in a little bit of olive oil in a frying pan. Then add the wilted leeks to the potatoes, peppers and herbs in a large bowl.
5. Lastly, make the dressing on top of the salad. Pour 1 tablespoon of olive oil and 3/4 of a tablespoon of vinegar, a dash of salt and a 1/2 teaspoon of pepper. If you want your salad to be a bit more sweet add 1/2 teaspoon of sugar. Mix it all together and refrigerate for at least 1 hour before serving.
This salad is great for barbecues, football parties, and other family events. Or just enjoy it with your sandwich for lunch, your soup for dinner, or your eggs for breakfast.
Love and Happy Spatulas,