This delicious Potato Salad recipe has tender potatoes, a handful of add-ins, and eggs all tossed a quick creamy & tangy dressing! A summertime staple for good reason!
Perfect to serve alongside a thick grilled burger, grilled chicken, or even next to a juicy steak! This easy potato salad recipe tastes even better when made ahead of time making it the perfect dish anytime!
Everyone Loves a Great Potato Salad Recipe!
- Much like pasta salad, potato salad is an inexpensive and filling side dish.
- Every family has their favorite add-ins so feel free to add whatever you love.
- This dish is best made ahead making it potluck perfect.
- This potato salad recipe has just the right amount of crunch, tang, and creaminess.
Ingredients for Potato Salad
Potatoes – Red potatoes or Yukon gold potatoes are our top pick for potato salad. They’re thinner skinned and tend to hold their shape fairly well.
The texture of russet potatoes is more grainy and then tend to fall apart more (so ensure you don’t overcook them). Russets will need to be peeled as the skins are thick.
Fingerling potatoes, baby potatoes, or new potatoes don’t require peeling and tend to hold their shape well but they news don’t absorb the dressing as well If using these potatoes, I sometimes give a few of them a slight mash.
Add-Ins – The possibilities are endless. We love potato salad with eggs but if eggs aren’t your thing, skip them!
Add a bit of crunch with radishes and celery. You can also add in your favorites such as chopped pickles, cheddar cheese, or a handful of crumbled bacon!
Potato Salad Dressing
This recipe has a creamy dressing and it’s super easy to prepare. Classic flavors include cider vinegar, Dijon mustard, a touch of sugar, and a sweet pickle relish.
It is important to ensure that your potatoes are cooled before you add this dressing as it has a mayonnaise base.
- Mayonnaise can be substituted with Miracle Whip. You can also substitute 1/2 of the mayonnaise with Greek yogurt to lighten it up a bit.
- Add sweet pickles or dill pickles in place of relish.
- Try pickle juice or red wine vinegar in place of cider vinegar.
- Add dried or fresh herbs like parsley, chives, basil, tarragon or even a bit of thyme.
How to Make Potato Salad
- Boil Potatoes & Cool: Boil potatoes in a large pot of salted water until fork tender. Drain well and cool completely.
- Prep Add-Ins: While the potatoes boil, chop the other ingredients (per the recipe below).
- Mix Dressing: Mix the dressing in the bottom of a large bowl (one less dish to wash!) and stir in the cooked and cooled ingredients.
- Chill: Refrigerate before serving to allow flavors to blend. Season with salt and black pepper to taste.
Tips for Perfect Potato Salad
- Cook potatoes just until fork tender but don’t overcook them or they can absorb water and get too mushy.
- Thin-skinned potatoes do not have to be peeled or can easily be peeled after boiling.
- Potatoes should be cooled before adding the dressing.
- Dress the salad generously as the potatoes will absorb some of the dressing.
- Be sure to leave time to refrigerate the potato salad before serving, this allows the flavors to blend.
Leftovers?
Fridge For the best potato salad, always plan on making it fresh. It will keep in the refrigerator for about 3 to 4 days.
Freezer Unfortunately potato salad is one of those rare dishes that doesn’t hold up well to freezing. The raw veggies that give it such a delightful crunch will get mushy, and the mayonnaise will separate when it thaws.
More Easy Summer Sides
Did your family love this Classic Potato Salad? Be sure to leave a rating and a comment below!
The Best Potato Salad Recipe
This is a classic potato salad recipe with just the right amount of crunch, tang, and complex flavors to satisfy any appetite.
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Boil the potatoes in salted water until tender (approx. 15 minutes). Cool completely.
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Mix all dressing ingredients in a large bowl. Add remaining ingredients and toss well. (I slightly mash some of the potatoes while mixing to make it creamy).
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Refrigerate at least two hours before serving.
Red potatoes or Yukon gold potatoes are our top pick for potato salad. They’re thinskinned and tend to hold their shape fairly well.
The texture of russet potatoes is more grainy and they fall apart more (so ensure you don’t overcook them). Russets will need to be peeled as the skins are thick.
- Cook potatoes just until fork tender but don’t overcook them or they can absorb water and get too mushy.
- Thin-skinned potatoes do not have to be peeled or can easily be peeled after boiling.
- Potatoes should be cooled before adding the dressing.
- Dress the salad generously as the potatoes will absorb some of the dressing.
- Be sure to leave time to refrigerate the potato salad before serving, this allows the flavors to blend.
- Leftovers can be refrigerated for up to 4 days.
Calories: 216 | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 204mg | Potassium: 471mg | Fiber: 2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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