Potato Salad Recipe

Potato salad is a summer staple, and there are literally dozens of ways to make potato salad. This is my version. I like to think it's a tad healthier than other recipes because of the ratio of vinegar to mayo, but really, it's hard to claim healthy when there is mayonnaise involved.... No matter. Either way, it's delicious.

And it's simple. Simple makes us happy. So get yer tater salad and hit up that BBQ in style!

Four taters to getcha started. Peel 'em. 

Then cut them into rounds and then slice those in half. And let me say that this is totally up to you--I like big, hearty pieces of potato. But you can cut them smaller if you like. 

Steamer. Essential tool. Even Julia Child will agree that the best way to have your potatoes hold their shape in your salad is to steam them. So get your steamer ready and steam those suckers for about 15 minutes. 

Once they are done steaming, I let them sit in the pot until I am basically ready for them. 

Simple ingredients, like I said: 
Red wine vinegar
Fresh Rosemary

Put them in a bowl. 

And whisk them together. Then add salt and pepper. 

Now you are ready for your taters. Put them in a bowl.... 

And the secret is to pour over the dressing while the potatoes are still hot! 

Oh yes. That's the salad I am talking about! 

Chill in the fridge until you are ready to serve! 

Palette Pleasing Potato Salad 

Time: 30 min + Chill time | Serves 4 | Difficulty: Easy! 

You Will Need: 

4 Russet Potatoes 
2/3 cup mayonnaise
1/3 cup red wine vinegar
1 sprig of fresh rosemary 
1 clove fresh garlic, minced
salt and pepper to taste 


Peel potatoes and cut them into rounds. Then cut the rounds in half. 

In a pot fitted with a steamer, add enough water to the bottom to steam the potatoes but not enough so that it comes above the steamer itself. Add potatoes to the pot, cover and steam on high heat for 12-15 minutes or until fork tender. Test this by putting a fork into the potato, if it slides right through, you are good to go! When the potatoes are done steaming, remove from heat and set aside a moment.  

Meanwhile, mix up your dressing for the salad; Remove the leaves from the rosemary sprig by sliding your index finger and thumb along the stem. The leaves should remove easily. 

In a mixing bowl combine mayo, vinegar, rosemary, garlic, and salt and pepper. Use a whisk to fully combine the dressing. 

Remove the potatoes to a bowl and while the potatoes are still warm, pour the dressing over top. 

Gently stir the dressing, distributing it evenly. 

Place in the refrigerator for about an hour or until ready to serve! 

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