Old-Fashioned Dutch Potato Salad

This Old-Fashioned Dutch Potato Salad is a comforting classic that balances the earthy flavor of boiled potatoes with a creamy, tangy dressing. The addition of diced red and green peppers, celery, and celery seed provides a vibrant crunch and aromatic depth that elevates this simple side dish. Perfect for summer picnics, family gatherings, or as a hearty accompaniment to grilled meats, this salad comes together easily with pantry staples. The dressing is adjusted to taste, allowing you to control the richness, while chilling ensures the flavors meld beautifully. It is a versatile, satisfying dish that brings a touch of nostalgia to any meal.

Cooking Method: Boiling

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 96.2

Dietary: Gluten-free, Vegetarian

Description

This Old-Fashioned Dutch Potato Salad is a comforting classic that balances the earthy flavor of boiled potatoes with a creamy, tangy dressing. The addition of diced red and green peppers, celery, and celery seed provides a vibrant crunch and aromatic depth that elevates this simple side dish. Perfect for summer picnics, family gatherings, or as a hearty accompaniment to grilled meats, this salad comes together easily with pantry staples. The dressing is adjusted to taste, allowing you to control the richness, while chilling ensures the flavors meld beautifully. It is a versatile, satisfying dish that brings a touch of nostalgia to any meal.

Ingredients

5 lg Potatoes (about 2 1/2 lbs)
4 tbsp Mayonnaise (homemade or commercial)
1 tbsp White vinegar
1 whole Red pepper, diced
1 whole Green pepper, diced
1 stalk Celery with leaves, diced
2 tsp Celery seed
to taste Salt and pepper

Directions

1
Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 20 minutes.
2
Drain potatoes and allow them to cool slightly. Peel the skins off the potatoes.
3
Cut the peeled potatoes into 1-inch cubes and place them in a large mixing bowl.
4
In a small bowl, whisk together 4 heaping tablespoons of mayonnaise and 1 tablespoon of white vinegar.
5
Pour the mayonnaise mixture over the cubed potatoes.
6
Add the diced red pepper, diced green pepper, diced celery, and celery seed to the bowl.
7
Gently toss everything together to combine.
8
Taste the salad and add more mayonnaise if a creamier texture is desired.
9
Season with salt and pepper to taste.
10
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 96.2kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 21.2g8%
Dietary Fiber 2.8g12%
Sugars 1.0g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep leftovers covered in the refrigerator for up to 3 days.

Variation: For a heartier version, add 2 chopped hard-boiled eggs and/or 1 small chopped onion to the salad.

Tip: Using waxy potatoes like Yukon Gold or Red Bliss helps them hold their shape better after boiling.

Safety: Do not leave potato salad at room temperature for more than 2 hours to prevent bacterial growth.

Keywords: potato salad, dutch salad, old fashioned, creamy, mayonnaise, celery seed, side dish, picnic food, summer recipe, vegetarian, comfort food, boiled potatoes, tangy, crisp vegetables, family meal, easy recipe

Read it online: https://www.chefs-mate.com/recipe/old-fashioned-dutch-potato-salad/