Updated: Jun 8
This potato salad recipe is simply delicious! I’m not a mayo-based potato salad fan, so for me, this was a perfect recipe. I loved the mixture of flavors. I chose to cube the cheese instead of grating, as suggested in the original recipe, it because I thought it’d give the salad more structure, which was a good call. I especially love the combination of the bacon, pickles and eggs. But my favorite part was the crunchiness of the pistachio.
8 potatoes, peeled and boiled
1/3 cup French dressing
1/4 cup scallions, chopped
1/2 cup Gruyere cheese, cubed
6 pickles, chopped
4 slices bacon, cooked and chopped
3 hard-boiled eggs, chopped
1/2 cup celery, chopped
1 tablespoon parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
4 tablespoons pistachio, chopped
Yields: serving for 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Prepare the French dressing — can be made a day in advance.
Boil the potatoes. Once they’re fork tender, remove from water and cut into cubes.
Place in a bowl.
While the potatoes are warm, add the dressing. Let it sit for 10 minutes to allow the potatoes to absorb the dressing.
Top the potatoes with the all remaining ingredients, expect for the pistachio.
If the salad looks too dry, you may want to add more dressing.
Mix gently so you don’t break up the potatoes and the eggs.
Top with the pistachios.