Salads are the easiest side dish no matter the occasion. This nutritious and delicious course allows us to incorporate more variety in every bite with luscious dressing elevating every flavor. Packed with this essence is my potato salad recipe, perfect for Easter, spring, or any other season. It is made with about 5 ingredients (except the seasonings) and feels like summer dancing on your tongue.
This is an easy, quick, and flavorful salad recipe that doesn’t need potatoes to be creamy or somewhat mushed. All you need are fork-tender taters with the most amazing lemon dressing. I make this potato salad for Easter, as a tribute to the approaching summer, and every occasion I can spare. Let’s teach you how to do it as well.
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Difficulty Level: Incredibly Easy
Yield: 2 Servings
Ingredients:
- 2.5 lbs. baby potatoes
- One medium-sized cucumber
- 3 garlic cloves (confit or raw)
- One cup of extra virgin olive oil
- Half cup fresh lemon juice
- One teaspoon Dijon mustard
- Salt
- Black pepper
- Chili flakes
Instructions:
- Half and Par Boil the Potatoes: Wash the baby potatoes and cut them into halves. Then boil them till they are fork-tender in salted water
- Slice the Cucumber: While your potatoes boil, cut the cucumber into thin slices. You can use a knife or do it with a mandolin slicer (I used a mandolin, my knife skills are not professional-grade yet)
- Make the Dressing: Add the olive oil, lemon juice, garlic, mustard, salt, and pepper into a blender and blintz. Give it a taste and adjust the seasoning and lemon juice quantity if it feels low
- Toss and Serve: By the time you are done slicing the cucumber and making the dressing, the potatoes should be done cooking. Strain the water and transfer the potatoes, cucumber, and the dressing into a large bowl. Add chili flakes, toss the dressing and vegetables a few times using a spoon, and serve
The lemon juice gives the dressing a balance and the cucumber adds a nice crunch to the salad. The chili flakes give a little bit of heat and the potatoes look so appetizing without a mushed-up version. You can serve it hot or cold. Garnish a dash of freshly chopped parsley or garlic chives. This potato salad makes for a perfect Easter side dish and feels like a welcome to summer.
I make this salad just for myself and eat it in two batches. You can increase the quantity of the ingredients according to how many people you will be serving. It will make a great addition to Easter brunch or Easter dinner.
Let me know if you try my recipe and share your thoughts in the comments. Happy cooking!
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