Hot Pimento Potato Salad
A super simple potato salad that really packs a flavour punch.
I may be biased but this is the best potato salad. It couldn’t be easier with just six ingredients, yet it’s PACKED with flavour. I like potato salad but it can be super heavy, especially with a mayo-based dressing. This salad is made with a simple vinaigrette so it’s packed with flavour but not heavy.
Soft and pillow-y red potatoes tossed in a pimento vinaigrette dressing, diced onions, and fresh parsley. Six simple ingredients that are filled with flavour so you don’t need much for something delicious. My favourite thing about this recipe is that it’s a cold salad which means I can make it ahead and keep in int he fridge for the week or for a dinner party.
Why you’ll love this recipe:
Made with just six ingredients.
Flavour packed ingredients.
Easy to be made ahead.
Top tips for making hot pimento potato salad:
Cut potatoes into the same size. It doesn’t need to be perfect but the potatoes should all roughly be cut into the same sized pieces so that they all cook evenly.
Rinse the potatoes in cold water immediately. Once they are fully cooked; drain and rinse with cold water to stop the potatoes from continuing to cook.
Let the onions marinate in the dressing. Letting the onions sit in the dressing for a few minutes breaks them down a little bit and removes the harsh bite of the onion.
Store in an air-tight container. To keep the potato salad fresh store it in an air-tight container in the fridge for up to 5 days.
How to make hot pimento potato salad:
Prep Time: 15 Min | Cook Time: 20 Min | Total Time: 35 Min
Makes: 6-8 servings
Ingredients
3 lb red mini potatoes, halved
1/2 white onion, diced
1/3 cup fresh parsley, finely chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp hot pimento paste
pinch kosher salt
pinch black pepper
Instructions
Bring a large pot of salted water to a rolling boil.
Carefully place sliced potatoes into the boiling water and cook until just fork tender, about 15-20 minutes.
Drain the potatoes and rinse with cold water until the potatoes are cool. Set aside.
Mix the olive oil, apple cider vinegar, and hot pimento paste in a large bowl. Stir in the diced onions and sprinkle with salt and pepper. Let rest for 5-10 minutes.
Add the cooked and cooled potatoes to the dressing and gently toss to coat the potatoes. Sprinkle with chopped parsley and toss again.
Serve cold and store any leftovers in an air-tight container in the fridge for up to 5 days.