MARBLE POTATO SALAD
THE PERFECT POTATO SALAD—you just found it!
I love a good potato salad—and this is exactly that! It’s not your grandma’s classic potato salad, I consider this more of a new age take. I’m not using the traditionally used Idaho potatoes, there’s no egg involved, nope, this recipe uses marble potatoes, has a touch of heat, isn’t overly creamy—let’s just say it’s the perfect balance of everything! Ooh, I should also mention that this recipe is so easy. Like if there is a beginner level of cooking then this is a step before that level (novice?)! It’s the perfect addition to every summer picnic or gathering.
MARBLE POTATO SALAD
Yield: 10 Servings
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Ingredients
KITCHEN ITEMS
Instructions
TO COOK YOUR POTATOES
- Bring roughly 3 quarts of water to a boil over high heat in your saucepan.
- Pour your potato halves into the boiling water. Boil until you can easily stick your paring knife in and out of your thickest potatoes—about 15 minutes. To be extra clear, you want your potatoes to be extra soft. If you have to fight the knife in or out of your potatoes, they aren’t ready.
- Strain your potatoes and then transfer them into your mixing bowl.
TO TURN YOUR POTATOES INTO POTATO SALAD
- Pour your vinegar over your potatoes. Use your rubber spatula to toss your potatoes so that they are all coated in vinegar—let sit for 2-5 minutes while you move on to the next step of mixing your mixture.
- In your small mixing bowl, whisk together your mayonnaise, mustard, lemon juice, smoked paprika, celery seed and dill.
- Add salt and pepper to taste into your mayonnaise mixture.
TO MAKE YOUR POTATO SALAD
- Pour your mayonnaise mixture over your potatoes. Use your spatula to fold everything in your bowl together so that all of your potatoes are fully coated in your mayonnaise mixture.
