Using Fresh Press Farms Bold Olive Oil in this recipe adds a robust and fruity flavor to the potato salad, enhancing its taste. The olive oil pairs well with the other ingredients, creating a rich and satisfying dish. This classic potato salad is perfect for gatherings, picnics, or as a side dish for your favorite grilled dishes. Enjoy!
- 2 lbs potatoes (such as Yukon Gold or red potatoes), peeled and cut into bite-sized cubes
- 1/2 cup mayonnaise
- 2 tbsp Fresh Press Farms Bold Olive Oil
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 tbsp chopped fresh parsley
- Salt and black pepper, to taste
- Optional: Hard-boiled eggs, chopped (for garnish)
- Place the potato cubes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender but still firm, about 10-12 minutes. Drain and let them cool.
- In a large mixing bowl, whisk together the mayonnaise, Fresh Press Farms Bold Olive Oil, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
- Add the cooled potatoes, diced celery, diced red onion, and chopped parsley to the bowl. Gently toss the ingredients until the potatoes are evenly coated with the dressing.
- Taste and adjust the seasoning as needed.
- Optional: Garnish the potato salad with chopped hard-boiled eggs for extra flavor and presentation.
- Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
- Serve the potato salad chilled and enjoy as a classic side dish for any occasion.