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HomeHealthy FoodTraditional Potato Salad – A Couple Cooks

Traditional Potato Salad – A Couple Cooks

Right here’s the best way to make the very best potato salad recipe! This American-style salad is creamy and basic: perhaps even higher than Grandma’s.

Potato Salad

There are a great deal of methods to make a very good potato salad: German or French, loaded with dill or tossed in a tangy French dressing. However the kind that holds our hearts is that basic potato salad made the American approach: creamy, tangy and candy, and loaded with crunchy onions and pickles. It’s that pale yellow colour that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your subsequent cookout or picnic. Put together your self upfront for the query: Are you able to deliver that potato salad once more?

Elements for the finest potato salad recipe

Right here’s the best way to make potato salad: the American approach! Collect up your bottles of mayo, mustard and pickle relish for this one. This retro-style competition of condiments actually does make for the very best pop of taste. We’ve made some updates to the basic recipe, including Greek yogurt to face in for a little bit mayo and contemporary dill for an herbaceous pop. Right here’s what you’ll want for this recipe:

  • Yukon gold potatoes: the variability right here is necessary! Additionally known as gold potatoes, they’ve a flippantly candy taste and maintain their form when boiled. Don’t substitute crimson skinned or russet potatoes!
  • White wine vinegar
  • Celery stalks
  • Inexperienced onions
  • Purple onion
  • Contemporary dill
  • Candy pickle relish (or dill pickles)
  • Mayonnaise
  • Greek yogurt or bitter cream
  • Yellow mustard and Dijon mustard
  • Celery seed
Potato salad

Find out how to make potato salad

The trickiest a part of the best way to make potato salad? Boiling the potatoes! There are a number of variations on the easiest way to take action. Critics argue over whether or not to peel and chop earlier than or after boiling. Right here’s what we suggest:

  • Quarter the Yukon gold potatoes, then place in a pot of chilly water. Depart the skins on: they’ll come off simply later.
  • Boil the potatoes 8 to fifteen minutes, till fork tender. Drain and rinse them underneath chilly water.
  • Pop off the skins together with your fingers, then chop into smaller items. After they’re cool sufficient to the touch, the skins come off simply after boiling. One other trick? Sprinkle them with vinegar and salt earlier than mixing (learn extra beneath).
  • Combine the potatoes with the sauce and greens. Chop the veggies, combine the sauce, and add all of it collectively. Go to the recipe beneath for portions.
  • Chill 2 hours. This salad tastes nice straight away, nevertheless it’s finest when it’s chilly. If attainable, refrigerate it for two hours earlier than serving.

Suggestions and ingredient notes

The essential technique is straightforward, nevertheless it does take a little bit of time to arrange this potato salad. However don’t fear: it’s completely definitely worth the effort ultimately! Listed here are a couple of notes concerning the course of:

  • Sprinkle the potatoes with vinegar and salt, and let stand for five minutes earlier than dressing. This trick from Julia Baby can also be a part of our French Potato Salad recipe. It infuses the potatoes with tangy taste earlier than dressing them, which amplifies the flavour of the dish.
  • Use candy pickle relish for a basic taste, or dill pickles for extra savory notes. Candy pickle relish provides simply the correct sweetness to the general combination. However chopped dill pickles work too: they intensify the savory notes.
  • Greek yogurt or bitter cream pair completely with mayo. Many salads use solely mayo within the dressing. Including Greek yogurt or bitter cream together with it lightens the flavour. Greek yogurt additionally makes much less energy and provides a slight tang.
  • Dijon mustard provides complexity. Yellow mustard is essential to this basic recipe, however we find it irresistible with a little bit Dijon mustard together. We repeatedly inventory each in our fridge. If you happen to don’t, utilizing 100% yellow mustard works too.
Potato salad

Storage information

This recipe simply will get higher over time! You may make a batch and retailer it within the fridge for days. Listed here are finest practices relating to storage:

  • How lengthy does potato salad final refrigerated? As much as 5 days. The flavour will get even higher over time.
  • How lengthy does potato salad final outdoors? As much as 1 hour. If serving outdoor, you’ll be able to depart it unrefrigerated as much as 1 hour, then return it to an ice-packed cooler.
  • How lengthy does potato salad final at room temperature? As much as 2 hours. However attempt to decrease the time sitting at room temperature if attainable.
  • Are you able to freeze potato salad? Freezing is just not advisable due to the mayonnaise. Mayo doesn’t freeze effectively and may separate after freezing, and the potatoes can turn into discolored. Celery additionally doesn’t freeze effectively. The easiest way to increase the life is preserving it within the fridge.

Potato salad variations

Need to strive one other spin on this basic recipe? Listed here are a couple of variations that may compete with this tasty recipe:

This finest potato salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, go to Vegan Potato Salad.


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Right here’s the best way to make the very best potato salad recipe! This American-style salad is creamy and basic: perhaps even higher than Grandma’s.

  • 3 kilos Yukon gold potatoes*
  • 3 tablespoons white wine vinegar, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 3 giant celery stalks
  • 5 inexperienced onions, thinly sliced (each white and inexperienced parts)
  • ¼ cup crimson onion, minced
  • 2 tablespoons chopped contemporary dill
  • ½ cup candy pickle relish (or chopped dill pickles)
  • ½ cup mayonnaise
  • ½ cup Greek yogurt or bitter cream
  • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
  • 1 teaspoon celery seed

  1. Boil the potatoes: Quarter the potatoes, preserving the skins on. Place them in a big saucepan crammed with chilly water. Carry it to a boil and prepare dinner for 8 to 12 minutes till tender when pricked with a fork. Drain and rinse the potatoes underneath chilly water. Enable to chill barely, then peel the skins off together with your fingers and minimize the potatoes into bite-sized items. Place the potatoes right into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Combine and let stand 5 minutes.
  2. In the meantime, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the inexperienced onions. Mince the crimson onion. Chop the dill.
  3. In a big bowl, combine the mayonnaise, Greek yogurt or bitter cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and loads of contemporary floor pepper. Add the potatoes, celery, inexperienced onion, crimson onion, and candy pickle relish and stir till absolutely mixed. For finest outcomes, chill 2 hours earlier than serving. Shops 5 days refrigerated.


*The range right here is necessary: use Yukon gold or gold potatoes for finest outcomes.

  • Class: Aspect dish
  • Methodology: Boiled
  • Delicacies: Salad
  • Food regimen: Vegetarian

Key phrases: Potato salad, potato salad recipe



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