Recipe by A Messy Cook
This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog "Amy's Humble Musings," where it was labeled as "The Very Best Potato Salad in the World." Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd.
Top Review by **Tinkerbell**
I'm terribly sorry that my family found this recipe to be quite bland. We love garlic, in any quantity, as long as it's not the only flavor. Unfortunately, even after refrigerating for 4 hours this recipe still just tasted like garlic flavored potatoes. I cut the recipe down to feed 4 & used yukon golds, 1 tablespoon fresh dill, 2 tablespoons fresh parsley & a horseradish-dijon. At serving time, after everyone had tasted it per the recipe, I added another tablespoon of cider vinegar, a teaspoon of sugar and a half teaspoon of cayenne pepper. We ate it as a side dish but I'm afraid we won't be making this one again. Thanks for sharing, Messy Cook! :)
- 1814.36 g potatoes
- 1 large onion, chopped
- 236.59 ml good quality olive oil (or less)
- 59.14 ml apple cider vinegar or 59.14 ml white wine vinegar
- 73.94 ml mayonnaise
- 19.71 ml Dijon mustard
- 4-5 garlic cloves, minced
- parsley, to taste
- dill, to taste
- salt and pepper, to taste
Directions See How It's Made
- Scrub and cube potatoes (peel them if you want-- I don’t), then place in large pot with water to cover.
- Bring to boil and cook just until soft, when you can pierce them with a fork. This won’t take very long, so keep an eye on it! I don’t like my potatoes too mushy.
- Drain potatoes well.
- Mix dressing ingredients and pour over potatoes; chill until serving time.