Chunky potato salad, a creamy and flavorful side dish, combines tender potatoes with crunchy vegetables, tangy apple cider vinegar, and a hint of mustard for a satisfying summer staple.
Chunky Potato Salad
Makes 4 to 6 Servings
Ingredients
- 1 (1½-pound) bag baby gold potatoes, quartered (halved if very small)
- 1 (1½-pound) bag baby red potatoes, quartered (halved if very small)
- 2 tablespoons plus ½ teaspoon kosher salt, divided
- 1 cup chopped radishes
- 1 cup thinly sliced sweet onion
- 1 cup chopped pickled okra
- 1 (4-ounce) jar diced pimientos, drained
- ¼ cup chopped fresh parsley
- 2 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Creole mustard
- 2 teaspoons honey
- ¼ cup olive oil Garnish: ground black pepper
Instructions
- In a large Dutch oven, bring all potatoes, 2 tablespoons salt, and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, 10 to 15 minutes. Drain well, and let cool completely.
- In a large bowl, combine potatoes, radish, onion, okra, pimientos, and parsley.
- In a small bowl, whisk together mayonnaise, vinegar, mustard, honey, and remaining ½ teaspoon salt. Whisk in oil in a slow, steady stream until fully combined. Drizzle over potato salad, and toss until combined. Garnish with black pepper, if desired.
