Picnic Potato Salad

Elevate your picnic game with Albert Bartlett's pairing options!

Cooking PotMETHOD

  1. Start by thoroughly washing the Albert Bartlett Potatoes to remove any dirt or impurities. Once cleaned, cut them into bite-sized cubes, ensuring they are relatively uniform in size to ensure even cooking.

  2. In a large pot, add the cubed potatoes and cover them with cold water. Season the water generously with salt to enhance the natural flavours of the potatoes. Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork, approximately 10-12 minutes.

  3. While the potatoes are cooking, prepare the creamy dressing. In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper. Whisk the ingredients together until well blended, creating a smooth and tangy dressing.

  4. Once the potatoes are cooked, drain them thoroughly and allow them to cool slightly. Transfer the warm potatoes to a large mixing bowl.

  5. To the warm potatoes, add the chopped celery, red onion, dill pickles, chopped hard-boiled eggs, and fresh dill. Gently toss the ingredients together to evenly distribute the flavours.

  6. Pour the prepared creamy dressing over the potato mixture. Using a large spoon or spatula, carefully fold the dressing into the potatoes, ensuring each piece is coated in the luscious dressing.

  7. Taste the potato salad and adjust the seasoning with additional salt and pepper if desired. Remember, it's all about finding that perfect balance of flavours.

  8. Once fully seasoned, cover the bowl with plastic wrap and refrigerate the potato salad for at least 2 hours, allowing the flavours to meld together and the salad to chill to perfection.

  9. When you're ready to serve, garnish the Picnic Potato Salad with a sprinkle of paprika, adding a touch of colour and a hint of smoky flavour.

  10. Delight in the sensational combination of Albert Bartlett's premium potatoes, crunchy vegetables, and creamy dressing as you savour each bite of this magnificent Picnic Potato Salad. It's a true testament to the quality and taste that Albert Bartlett delivers.

What you will need

Serves: 5

Preparation: 20 mins

Cooking: 20 mins

5 Albert Bartlett Potatoes
120 ml mayonnaise
30 ml Dijon mustard
30 ml apple cider vinegar
5 grams sugar
5 grams salt, plus more for seasoning
2.5 grams black pepper, plus more for seasoning
120 grams celery, finely chopped
60 grams red onion, finely chopped
60 grams dill pickles, finely chopped
2 hard-boiled eggs, chopped
30 grams fresh dill, chopped
Paprika, for garnish