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Summer Potato Salad
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Summer Potato Salad

A classic potato salad recipe that's perfect for summer gatherings and barbecues. This refreshing side dish is made with boiled potatoes, crunchy vegetables, and a tangy dressing. The combination of textures and flavors creates a delightful and satisfying experience for the taste buds. This salad is ideal for outdoor events and can be easily customized to suit your taste preferences.

Time Cook
20
Level
Beginner
Calories
320
Allergens
Eggs, Gluten

Ingredients

4 Large
Potatoes
140 Calories
1 Medium
Red Onion
45 Calories
2 Large
Hard-boiled Eggs
140 Calories
1/2 Cup
Mayonnaise
100 Calories
1/4 Cup
Chopped Fresh Parsley
20 Calories
1/4 Cup
Chopped Fresh Chives
20 Calories
1 Tablespoon
Dijon Mustard
5 Calories
1/2 Teaspoon
Salt
0 Calories
1/4 Teaspoon
Black Pepper
0 Calories
4 Cups
Lettuce Leaves
20 Calories
1 Pint
Cherry Tomatoes
20 Calories
2 Medium
Sliced Cucumbers
16 Calories
4 Medium
Carrots
20 Calories

Step-by-Step Instructions

1
Place the potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
2
Drain the potatoes and let them cool to room temperature. Once cooled, peel the potatoes and dice them into 1-inch cubes.
3
In a large bowl, whisk together the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
4
Add the diced potatoes, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Stir until the potatoes and eggs are well coated with the dressing.
5
Stir in the chopped fresh parsley and chopped fresh chives.
6
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
7
Just before serving, arrange the lettuce leaves on a large platter or individual plates. Spoon the potato salad over the lettuce leaves and garnish with cherry tomatoes, sliced cucumbers, and carrots.

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