Description
This healthy potato salad is creamy, nutritious, and delicious. Made with the best quality ingredients and a few smart preparation techniques, it maximizes nutrients while minimizing antinutrients and blood sugar impact. Perfect as a side dish or even as a complete meal, this potato salad is a flavorful and wholesome addition to any table.
Ingredients
- 1/2 kg boiled potatoes (pressure-cooked, peeled, and cooled in the refrigerator overnight)
- 4 hard-boiled eggs
- 4–5 scallions, chopped (sliced red onion can also be used)
- 1 tablespoon capers, drained, pat dried, and finely chopped
- 1/2 cup whole black olives (dry cured are the best, but brined kalamata are also great)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Optional: your favorite herbs (dill, chives, or parsley)
Instructions
- Pre-cook the potatoes one day in advance. Follow your pressure cooker’s instructions based on the type and size of your potatoes. For my stovetop pressure cooker, I cover the potatoes with water and cook using the vegetable setting for 3 to 6 minutes (4 minutes for 2×1.5 inch potatoes). Chill the cooked potatoes in the refrigerator overnight. When ready to use, peel and chop them into bite-sized pieces.
- Boil water in a saucepan, add the eggs once the water is boiling, reduce the heat to low-medium, cover, and cook for 8 minutes for gooey yolks or 10 minutes for hard-boiled eggs (you want them hard-boiled for this recipe). Immediately transfer the eggs to a bowl of iced water to cool. This method makes peeling easier.
- Once the eggs are cold, transfer one whole boiled egg, the olive oil, apple cider vinegar, mustard, and a pinch of salt and pepper to a jar. Blend with an immersion blender until creamy, like a thin mayo.
- Add the potatoes, remaining eggs (chopped), scallions, capers, and olives to a mixing bowl. Pour over the dressing and toss until well mixed. Season generously with high-quality salt and freshly ground pepper to taste.
- If you have time, let the salad rest in the refrigerator for an hour to allow the flavors to meld. Taste again before serving and adjust seasoning if needed. Sometimes, I finish with an extra drizzle of olive oil and apple cider vinegar. Transfer to a serving platter, sprinkle with fresh dill or your favorite herbs, and enjoy.
Notes
For more details about potatoes, preparation techniques, and nutritional values, as well as ideas on how this salad can be served, check out the post above.
