Potato Salad For One
This creamy, flavorful potato salad is made with one potato and a handful of simple ingredients. It’s the perfect small batch side dish.
Servings: 1 serving
Equipment
Ingredients
- 1 (6 to 8 ounce) russet potato
- ¼ cup chopped onions
- ¼ cup chopped celery
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon dried dill
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potato, pat it dry, and prick it several times with a fork.
- Place on a baking sheet and bake for 50–60 minutes, until the skin is dry and the inside is soft. Let cool, then cut into 1-inch cubes.
- In a small bowl, mix the remaining ingredients. Add the potato and toss to coat. Season with more salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Leftover Potatoes: Have a baked potato on hand? Just chop it up and add it—no need to cook.
- Add-Ins: For extra flavor and texture, mix in pimentos, pickle relish, fresh herbs, hard-boiled eggs, or crumbled bacon.
- Chill Time: Let the salad chill for at least an hour before serving to help the flavors come together.
- Peeling: I leave the skins on for texture and flavor, but feel free to peel them if you’d rather.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 44g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 381mg | Potassium: 1012mg | Fiber: 4g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
