Potato Salad For One
This creamy, flavorful potato salad is made with one potato and just the right amount of crunch and seasoning. It’s easy to make, perfectly portioned, and a great side for any meal.
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 under running water, then pat it dry. Use a fork to prick it several times.
- Place the potato on a baking sheet and bake for 50–60 minutes, until the skin is dry and the inside is completely soft when pierced. Remove from the oven and let it cool until easy to handle. Cut into 1-inch cubes.
- In a small bowl, mix the remaining ingredients. Add the potato and toss to coat. Taste and add more salt and pepper if needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
-
- Using Leftover Potatoes: This recipe is a great way to use up a leftover baked potato. Simply chop and toss it into the salad—no extra cooking needed.
- Extra Flavor: Try mixing in diced pimentos, pickle relish, fresh herbs (chives, parsley, thyme, or basil), hard-boiled eggs, or crumbled bacon for added texture and flavor.
-
- Best Texture: Let the potato salad chill for at least an hour before serving—this helps the flavors meld and improves the texture.
- Peeling or Not: I leave the skins on for extra texture and flavor, but you can peel them if you prefer.
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.
