Marinated Potato Salad
This potato salad gets its deep flavor from a two-step dressing process. Warm, tender potatoes are first marinated in a tangy vinaigrette, allowing them to absorb the zesty notes before being coated in a classic creamy mayonnaise dressing.
An original recipe by Forkin
- Total time
- 3 hr 40 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 514 kcal
Allergen information: may contain eggs and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1,360 gred potato, scrubbed
- 0.5 cupitalian-style vinaigrette
- 0.5 cupgreen onion, thinly sliced
- 0.25 cupfresh parsley, chopped
- 1 cupmayonnaise
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 3 pcshard-boiled egg, peeled and sliced
Equipment
large pot · spatula · colander · cutting board · knife · large mixing bowl
The method
Step by step
- 1
Place the scrubbed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat.
About 5 min
- 2
Reduce the heat to maintain a steady simmer and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes.
About 20 min
Cook’s note: Cooking time will vary based on the size of your potatoes. Start checking for doneness at 15 minutes.
- 3
Drain the potatoes well and let them cool just enough to handle safely. Cut them into uniform, bite-sized pieces.
About 10 min
- 4
Transfer the warm potatoes to a large mixing bowl. Immediately pour the Italian-style vinaigrette over them, then add the sliced green onions and chopped parsley.
About 2 min
Cook’s note: Dressing the potatoes while they're warm helps them absorb more flavor.
- 5
Gently toss to coat the potatoes evenly. Let the mixture sit at room temperature for 1 hour to marinate, tossing gently once or twice.
About 1 hr
- 6
After marinating, add the mayonnaise, salt, and black pepper to the bowl.
About 1 min
- 7
Carefully fold the mayonnaise into the potato mixture with a spatula until everything is just combined and creamy.
About 2 min
Cook’s note: Avoid over-mixing, which can make the potatoes mushy.
- 8
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
About 2 hr
- 9
Just before serving, give the salad a gentle stir and arrange the sliced hard-boiled eggs on top for garnish.
About 2 min
Per serving
Nutrition
- Calories
- 514kcal
- Protein
- 8.2g
- Carbs
- 39.3g
- Fat
- 37.1g
- Fibre
- 4.3g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
This dish is served cold.