This International-style potato salad offers a refreshing twist on the classic creamy version. Boiled waxy potatoes provide a firm texture that holds up well against the sharp acidity of chopped sweet pickles and the warmth of dry mustard. Hard-cooked eggs add protein and richness, while celery seeds contribute an earthy, aromatic depth. The result is a light, tangy, and slightly sweet side dish that is perfect for summer picnics, barbecue gatherings, or as a healthy lunch companion. It’s simple to prepare with pantry staples and delivers a burst of flavor in every bite. Chill for best results to allow the flavors to meld together beautifully.
Sweet And Sour Potato Salad
Description
This International-style potato salad offers a refreshing twist on the classic creamy version. Boiled waxy potatoes provide a firm texture that holds up well against the sharp acidity of chopped sweet pickles and the warmth of dry mustard. Hard-cooked eggs add protein and richness, while celery seeds contribute an earthy, aromatic depth. The result is a light, tangy, and slightly sweet side dish that is perfect for summer picnics, barbecue gatherings, or as a healthy lunch companion. It&# 226;ÂÂs simple to prepare with pantry staples and delivers a burst of flavor in every bite. Chill for best results to allow the flavors to meld together beautifully.Ingredients
Directions
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Place the 16 medium potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
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Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 20-25 minutes. Drain well and let cool slightly.
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Peel the potatoes if desired, then chop into bite-sized cubes. Transfer to a large mixing bowl.
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Add the chopped hard-cooked eggs, chopped sweet pickles, dry mustard, celery seeds, salt, and pepper to the bowl with the potatoes.
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Gently toss all ingredients together until the potatoes are evenly coated with the seasonings and mixed with the eggs and pickles.
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Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.
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Garnish with parsley sprigs and serve chilled.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 308.4kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 24.9mg2%
- Total Carbohydrate 68.1g23%
- Dietary Fiber 8.8g36%
- Sugars 3.2g
- Protein 8.0g16%
* 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
For best texture, use waxy potatoes like Yukon Gold, Red Bliss, or fingerlings, as they hold their shape better after boiling than starchy russets.
To make this recipe vegan, omit the eggs. You can replace the volume with additional chopped pickles or add some diced bell peppers for crunch.
This salad tastes even better after sitting in the refrigerator for a few hours or overnight, as the potatoes absorb the tangy flavors from the pickles and mustard.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
