Creamy Single-Serving Potato Salad Recipe

Introduction

At Love With Recipes, we understand the importance of crafting simple yet flavorful dishes that can be enjoyed alone or shared with loved ones. This one-person potato salad recipe embodies that philosophy perfectly. Designed for a solo lunch or dinner, it combines the comforting warmth of potatoes with fresh, crunchy vegetables and a tangy dressing—delivering a satisfying meal in just a few minutes. Whether you’re seeking a quick, nutritious snack or a light main course, this potato salad offers a delightful balance of textures and flavors that can elevate your everyday meals. The beauty of this recipe lies in its flexibility, allowing you to customize ingredients to your preferences while maintaining its quick and easy preparation style.

Time

Preparation Time

15 minutes

Cooking Time

5 minutes

Total Time

20 minutes

Needed Equipment

• Medium-sized saucepan
• Sharp knife
• Cutting board
• Mixing bowl
• Measuring spoons and cups
• Peeler (optional, for peeling potato)
• Stirring spoon or spatula
• Refrigerator for chilling

Tags

• Vegetable
• Low Protein
• Low Cholesterol
• Healthy
• < 30 Minutes
• Easy

Serving Size

1 serving (single portion designed for one person)

Difficulty Level

Easy

Allergen Information

• Contains eggs (mayonnaise)

Dietary Preference

• Vegetarian
• Gluten-Free (if using gluten-free mayonnaise)

Course

Side Dish / Light Main

Cuisine

American

Ingredients

Instructions

Preparation of Ingredients

Begin by selecting a fresh, medium-sized potato—preferably one with a firm texture and smooth skin. Wash the potato thoroughly under cold running water to remove any dirt or impurities. If you prefer, use a vegetable peeler to strip the skin, although leaving the skin on adds fiber and nutrients. Now, carefully cut the potato into uniform cubes, approximately 1/2-inch in size. Uniformity in size ensures even cooking and a pleasing presentation. Place the cubed potato in a saucepan and cover it with cold water, ensuring the water level is at least an inch above the potatoes. Add a pinch of salt to the water to season the potatoes during boiling.

Cooking the Potato

Put the saucepan on the stove over medium-high heat. Bring the water to a gentle boil, then reduce the heat to maintain a simmer. Cook the potato cubes for approximately 5 minutes or until they are just tender when pierced with a fork. Be careful not to overcook; you want the potatoes to hold their shape for the salad. Once cooked, drain the potatoes using a colander and allow them to cool slightly. To expedite cooling, you may rinse the cubes under cold running water or spread them on a plate lined with paper towels. Allow the potatoes to cool to room temperature before incorporating them into the salad. This prevents the mayonnaise from melting and helps maintain the salad’s texture.

Preparing the Vegetables

While the potatoes are cooking, finely chop the small onion into small, uniform pieces. Thinly slice the celery stalks into small, crisp pieces. If using pimientos, dice them into small bits for a touch of sweetness and color. These vegetables will add crunch and flavor, balancing the creaminess of the mayonnaise. Once prepared, set aside the chopped vegetables for mixing. Freshness is key; use the best quality vegetables available to ensure maximum flavor.

Preparing the Dressing

In a clean mixing bowl, combine the mayonnaise, Dijon mustard, cider vinegar, and a pinch of salt and pepper. Whisk these ingredients vigorously until they form a smooth, cohesive dressing. The Dijon adds a subtle tang, while the cider vinegar enhances brightness. Adjust seasoning according to your taste, adding more salt, pepper, or vinegar if desired. The dressing should be creamy, tangy, and well-blended, providing the perfect coating for the potatoes and vegetables.

Assembling the Salad

Once the potatoes are cooled, gently transfer them into the bowl with the dressing. Using a spatula or large spoon, carefully fold the potatoes into the dressing, ensuring each cube is thoroughly coated without mashing. Add the chopped celery, onion, and pimientos, folding gently to distribute evenly. The key is to preserve the shape and texture of the potatoes while ensuring the flavors meld beautifully. Cover the bowl with plastic wrap or a lid and refrigerate for at least 10-15 minutes to allow flavors to develop fully. For best results, prepare the salad a few hours in advance, giving the flavors ample time to marry.

Preparation Tips

• Uniform Cubes: Cutting the potato into evenly sized cubes ensures consistent cooking and a uniform appearance.
• Cooling: Properly cooling the potatoes prevents the mayonnaise from melting and keeps the salad crisp.
• Flavor Adjustment: Taste the dressing before combining; adjust salt, pepper, or vinegar to suit your palate.
• Chilling: Let the salad rest in the refrigerator for at least 15 minutes before serving for optimal flavor melding.
• Customization: Feel free to add chopped pickles, capers, or fresh herbs like dill or parsley for extra flavor.

Nutritional Information

Tips and Tricks

• Use Fresh Ingredients: Fresh vegetables and high-quality mayonnaise significantly improve flavor and texture.
• Adjust Consistency: For a creamier salad, add a little more mayonnaise; for a lighter version, use Greek yogurt or a mix of mayonnaise and yogurt.
• Flavor Enhancements: Incorporate fresh herbs like dill, chives, or parsley for added freshness.
• Make Ahead: Prepare the salad a few hours in advance to allow flavors to meld, but add crunchier ingredients like celery just before serving to maintain texture.
• Presentation: Serve in a small bowl garnished with a sprig of parsley or a dash of paprika for visual appeal.

Add-ons

• Chopped hard-boiled egg for extra protein
• Fresh herbs such as dill, parsley, or chives
• Chopped pickles or relish for added tang
• Crumbled bacon bits for a smoky flavor
• Cheese crumbles like cheddar or feta for richness

Side Dishes

• Grilled chicken or fish to make it a full meal
• Crusty bread or dinner rolls
• Fresh green salad with vinaigrette
• Fresh fruit salad for a sweet contrast

Improvements

• Replace mayonnaise with Greek yogurt or avocado for a healthier twist
• Add chopped herbs for extra freshness
• Use roasted potatoes instead of boiled for a smoky flavor
• Incorporate a dash of hot sauce or paprika for a spicy kick
• Experiment with different vinegars like apple cider or balsamic for varied acidity

Save and Store

Keep leftover potato salad in an airtight container in the refrigerator for up to 2 days. Due to the mayonnaise, it is best enjoyed fresh but can be stored for a short period. Stir well before serving, as ingredients may settle or separate during storage. For best texture, add a fresh drizzle of mayonnaise or a splash of vinegar if the salad appears dry upon reheating or serving again.

FAQ

Can I make this potato salad vegan?

Yes, substitute the mayonnaise with a vegan mayonnaise or avocado puree. Ensure other ingredients like Dijon mustard and vegetables are vegan-friendly.

Can I prepare this salad in advance?

Absolutely. Preparing it a few hours ahead enhances flavor melding. Keep it refrigerated and add any crunchy ingredients just before serving.

What variations can I try?

Mix in chopped hard-boiled eggs, add chopped pickles or capers, or replace the mayonnaise with Greek yogurt for a healthier option. Experiment with herbs for different flavor profiles.

Conclusion

This one-person potato salad is a versatile, quick, and satisfying dish perfect for solo dining. Its balance of flavors and textures makes it an excellent choice for a light lunch, a snack, or a side dish. With minimal ingredients and straightforward steps, it embodies the essence of simple, flavorful cooking. Whether you stick to the classic version or customize it to your taste, this recipe is a testament to how effortless and delicious homemade salads can be. For more recipes like this, visit Love With Recipes, where we celebrate the joy of cooking for yourself and loved ones alike.

References

1. Smith, J. (2020). Classic American Potato Salads. Culinary Arts Publishing.

2. Johnson, L. (2018). Healthy and Quick Salad Recipes. Green Food Publishing.