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creamy potato salad recipe

Creamy Parsley Potato Salad with Pumpkin Seeds

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 large mixing bowl
  • 1 colander
  • 1 small frying pan
  • 1 Whisk
  • 1 sharp knife
  • 1 Cutting board
  • 1 serving spoon

Ingredients
  

  • 500 gram potatoes peeled and cubed
  • 2 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon pumpkin seeds toasted
  • 1 small red onion finely chopped

Instructions
 

  • Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
  • Drain the potatoes using a colander and let them cool for 10 minutes.
  • In a small frying pan, toast the pumpkin seeds over medium heat until golden.
  • In a large mixing bowl, whisk together the olive oil, apple cider vinegar, mayonnaise, Dijon mustard, salt, and black pepper.
  • Add the cooled potatoes, chopped parsley, toasted pumpkin seeds, and red onion to the dressing in the mixing bowl.
  • Gently toss all ingredients until the potatoes are well coated with the dressing.
  • Let the salad rest for another 10 minutes to allow flavors to combine.
  • Serve the potato salad in a bowl and garnish with extra parsley if desired.

Notes

For optimal flavor, make sure to use fresh parsley and high-quality olive oil to elevate the taste of the salad. You can also adjust the seasoning to your preference or add a splash of lemon juice for a zesty kick. Toasting the pumpkin seeds brings out their nutty flavor, adding a delightful crunch to the salad.
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