Servings: 5
Calories: 677kcal
Equipment
- large mixing bowl
- Potato masher or fork
- Medium saucepan
Ingredients
- 6 medium russet potatoes or Yukon gold
- 1 cup heavy cream
- 1 cup mayo
- ½ teaspoon garlic powder
- ½ cup onion white or yellow, finely chopped
- 1 tablespoon Distilled White Vinegar
- 2 small carrots
- ¼ cup black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ cup fresh parsley finely chopped
Instructions
- Peel and cube the potatoes into ½ inch pieces. Place them in a pot of cold salted water and bring to a boil over high heat. Cook for 15 minutes or until they are fork-tender.
- Drain the potatoes and transfer them to a large bowl. While hot, add the heavy cream, mayo, garlic powder, diced onion, white vinegar, carrots, black pepper, salt, and onion powder. Mix until all the ingredients are evenly dispersed.
- Let the mixture cool at room temperature before adding in the chopped parsley. Gently fold it in until combined.
- Transfer to a serving dish and chill for several hours before serving.
- Serve cold and enjoy!
Video
Notes
-If you want to make your potato salad creamier, use a mixture of mayo and sour cream instead of just mayo.
-You can add other vegetables such as celery or bell peppers to the mix for more flavor and texture.
-For a little bit of spice, add a pinch of cayenne pepper to the mix.
-If you don't have fresh parsley on hand, you can substitute with dried herbs such as oregano or thyme.
Nutrition
Calories: 677kcal
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