Creamy Potato Salad with Tomatoes & Parsley!

🥔 Creamy Potato Salad with Tomatoes & Parsley

Ingredients

• 500 g (1 lb) baby or new potatoes (small, waxy variety)

• 1 cup cherry tomatoes, halved

• ½ small red onion, finely diced

• ¼ cup fresh parsley, chopped

• 1 tbsp olive oil (extra virgin)

• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)

• 1 tbsp mustard (Dijon or yellow)

• 1 tbsp white wine vinegar (or lemon juice)

• Salt and black pepper, to taste

Instructions

1. Cook the Potatoes:

   • Bring a pot of salted water to a boil. Add the baby potatoes and cook for 10-15 minutes until tender (you can check by piercing with a fork).

   • Drain and let them cool slightly before cutting them into bite-sized chunks.

2. Prepare the Salad Ingredients:

   • While the potatoes are cooling, halve the cherry tomatoes and finely chop the red onion and parsley.

3. Make the Dressing:

   • In a small bowl, whisk together the olive oil, mayonnaise, mustard, white wine vinegar, salt, and pepper.

4. Assemble the Salad:

   • In a large bowl, gently mix the cooled potatoes, tomatoes, red onion, and parsley. Pour the dressing over the salad and toss gently to combine.

5. Serve:

   • Garnish with extra fresh parsley and a bit of black pepper. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

🍽️ Serving Suggestions

• Great as a side dish for BBQs, grilled meats, or as a light main.

• You can add hard-boiled eggs or bacon bits for extra richness.

• Pair with a crisp white wine or iced tea for a refreshing summer meal.

❓ Q&A Section

Q1: Can I make this potato salad ahead of time?
A: Yes! This potato salad can be made 1-2 days ahead of time. Just keep it covered in the refrigerator. The flavors will develop even more.

Q2: Can I use a different type of potato?
A: While baby or waxy potatoes are ideal because they hold their shape, you can also use regular russet potatoes, though they may break apart more easily when mixed.

Q3: What can I substitute for mayonnaise?
A: You can substitute Greek yogurt, sour cream, or a vegan mayo for a lighter or dairy-free option.

Q4: Can I add other veggies or ingredients?
A: Absolutely! You can add celery, cucumber, olives, or even pickles for extra crunch. For extra protein, you could add chopped grilled chicken or chickpeas.

Q5: How long will the salad last in the fridge?
A: This potato salad will last for up to 3 days in the fridge. Just make sure it’s stored in an airtight container.

Q6: How can I make it spicier?
A: You can add a bit of hot sauce, chili flakes, or even jalapeños to the dressing for a spicy kick.