Ramadan Recipe: Creamy Potato Salad
- Publish date: Wednesday، 08 January 2025 Last update: Wednesday، 19 February 2025
Creamy Potato Salad is a classic side dish, perfect for Ramadan feasts. Made with tender boiled potatoes, the salad is mixed with a creamy dressing of mayonnaise, yogurt, and mustard for a tangy flavor. You can add chopped vegetables like celery, onions, and pickles for extra crunch and flavor. Seasoned with salt, pepper, and fresh herbs like parsley or dill, this dish is a great complement to grilled meats or main courses, making it a refreshing and satisfying addition to your Iftar spread.
Read More: Ramadan Recipes: Shirazi Salad
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Creamy Potato Salad
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- 15 Minutes
- 6 Serving
- 320 Calories
- 5 medium potatoes
- 1 cup frozen peas
- 1 can kidney beans
- 1 cup dill pickles, chopped
- 1 large carrot, peeled and chopped
- ¼ cup fresh parsley, chopped
- ½ cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- Salt and pepper to taste
Potato Salad
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Method & Directions of Creamy Potato Salad
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- 20 Minutes
- Boil the Potatoes
تم نسخ الرابطFirst, peel the potatoes and chop them into medium cubes. Add in a pan with cold water, set on medium heat, and boil them until cooked through.
- Assemble the Vegetables
تم نسخ الرابطStrain and wash the canned kidney beans and transfer them into a salad bowl. Soak the frozen peas in hot water for 5 minutes, then add them to the salad bowl. Then, add parsley, carrots, chopped dill pickles, and boiled potatoes.
- Add Dressing
تم نسخ الرابطMix mayonnaise, apple cider vinegar, mustard, salt, and pepper then pour them on the salad. Toss together and serve.
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Nutrition Facts of Creamy Potato Salad
| Calories | 320 |
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