There’s something magical about the first potato salad of the season. I remember the day I stumbled upon this recipe – it was a scorching summer afternoon, and I was craving something cool, refreshing, and satisfying. Little did I know that this simple combination of potatoes, cucumbers, and red onions would become my go-to dish for backyard barbecues and lazy weekend lunches.
Let me share with you my favorite chunky potato salad recipe that’s perfect for 2-4 servings. It’s a delightful mix of textures and flavors that’ll have your taste buds dancing!
Ingredients:
- 1 pound (450g) waxy potatoes (such as Yukon Gold or red potatoes)
- 1 medium cucumber, diced
- 1/2 red onion, finely chopped
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions:
- Prep the potatoes: Wash the potatoes and cut them into 1-inch chunks. Leave the skin on for extra texture and nutrients.
- Cook to perfection: Place the potato chunks in a pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 10-12 minutes until the potatoes are tender but still firm. We’re aiming for that perfect chunky texture!
- Cool it down: Drain the potatoes and let them cool for about 15 minutes. This step is crucial – it allows the potatoes to firm up a bit, ensuring they don’t turn mushy when we mix in the other ingredients.
- Prep the veggies: While the potatoes are cooling, dice your cucumber and finely chop the red onion. The crisp cucumber and sharp onion will add a delightful crunch and zing to our salad.
- Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar. This creamy, tangy dressing will bind all our ingredients together in harmony.
- Bring it all together: In a large bowl, gently toss the cooled potato chunks with the cucumber and red onion. Pour the dressing over the vegetables and fold everything together, being careful not to break up the potato chunks too much. Remember, we’re going for chunky, not mashed!
- Season to taste: Add salt and freshly ground black pepper to taste. Don’t be shy – potatoes love salt!
- Chill out: Cover the bowl and refrigerate for at least an hour. This resting time allows all the flavors to meld together beautifully.
- The finishing touch: Just before serving, sprinkle the chopped fresh chives over the top. Not only do they add a pop of color, but they also bring a subtle oniony freshness that elevates the whole dish.
Serve this chunky potato salad alongside your favorite grilled meats, as part of a picnic spread, or honestly, just eat it straight out of the bowl (I won’t judge – I’ve been there!). The combination of creamy potatoes, crisp cucumber, and sharp red onion, all bound together with that tangy mayonnaise dressing, is simply irresistible.
What I love most about this recipe is its versatility. Feel free to add other crunchy vegetables like celery or bell peppers if you fancy. And if you’re feeling adventurous, a sprinkle of smoked paprika or a handful of chopped dill pickles can take this salad to a whole new level.
So, are you ready to make your summer gatherings a little more delicious? Give this chunky potato salad a try – I promise it’ll become a staple in your recipe collection. Happy cooking, and even happier eating!
Don’t forget to share your creations with us – we’d love to see how your chunky potato salad turns out!
