How To Cook Potatoes For Potato Salad
One of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? My mom says, no.
My mom cooks her potatoes whole with the skin on. I follow her lead, or will quarter them before cooking. The other method to cooking the potatoes is peeling and cutting the potatoes before cooking as suggested in the comments below. But, my mom says that method allows the potatoes to absorb more water, and so I do what mama says.
To cook the potatoes, add them to cold water and bring to a boil and reduce to medium heat, rather than adding the potatoes to hot, boiling water. Boil the potatoes until fork tender and the skin just begins to crack, about 20-25 minutes.
Another cooking method a reader suggests is steaming the potatoes in 1 inch of water for 30 minutes, which works too. Just be sure to watch you dont boil your water away and burn the pan.
Best Potato Salad Tips
I always choose Yukon Gold potatoes when making my moms classic potato salad recipe. These are nice and creamy but they dont fall apart when you cook the potatoes. The peels also come off easily after cooking which makes everything so much easier!
Add your potatoes to cold water before bringing to a boil, and dont forget to salt your water!
This adds so much flavor to your potatoes. You might even want to add a little more salt than you think is necessary.
Friends, youre going to thank me for sharing this delicious family recipe with you. I hope your family loves it as much as mine does!
Id also like to challenge each of you to really soak up every moment of spring and summer this year. THESE are the good old days, and every single second that we can spend with our families are moments that we should treasure.
This yummy classic potato salad just makes those moments a little bit more delicious. 🙂
Perfect Potato Salad Recipe With Eggs
|*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If it’s already good, why mess with a classic potato salad? Such is the thought on any recipe that is just the way you like it. However, there’s always room for some great tweaks when it comes to cooking, and especially great potato salad, a dish that is a perennial fave at picnics, cookouts, and simple family meals in the summertime. For this recipe, brown mustard adds a kick, and the fresh crunch of celery and onion ensures you’ll be coming back for more.
This recipe requires you to make some hard-boiled eggs ahead of time, but if having those on hand is part of your regular snack or meal prep, you’ll be ready to make this at a moment’s notice.
1cup coarsely chopped celery
3/4cup coarsely chopped onion
1/2 cup coarsely chopped fresh flat-leaf parsley, more for garnish, if desired
3largehard-boiled eggs, coarsely chopped, more for garnish, if desired
1 1/2teaspoonsbrown mustard
Cook the potatoes in boiling, salted water until tender, 30 to 40 minutes.
The Spruce / Julia Hartbeck
Drain, cool, and slice the potatoes. Place in a large bowl.
The Spruce / Julia Hartbeck
Add the remaining ingredients to the potatoes in the bowl.
The Spruce / Julia Hartbeck
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What Our Readers Are Saying
If you dont believe that our recipe helps you achieve the best homemade potato salad, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.
Ive made this so many times!! Always so yummy and a big hit with even the pickiest eaters!! Pam
Best potato salad ever!! Melinda
Excellent. Tastes delicious! Its so much better than the potato salad purchased at the store. LouAnn
I LOVED this potato salad! Paula
How Far In Advance To Make Potato Salad
Potato salad can be made a full day ahead as long as it is kept in the refrigerator. As with any mayonnaise-based dish from a classic macaroni salad to an egg salad, keep it cold as possible . If you are serving deviled egg potato salad on a buffet, place the bowl of salad in another bowl with ice in it to keep it cold.
Store leftovers in an airtight container in the refrigerator. To refresh it, simply give it a good stir and add a little extra salt and pepper!
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Simple Ingredients In Polish Potato Salad
So, coming back to this Jewish/Polish Salad.it seems like there are a lot of influences between Polish and Jewish cuisine. For example potato pancakes, pickles,chicken soup, stuffed cabbage and many more.
All really speak to me. While I cant really tell you more about the origins of this salad, what I can tell you is that its delicious!
Traditionally, this Potato Salad with Eggs and Pickles contains:
- Potatoes any kind can work, but I think that russet potatoes taste the best in this salad
- Onions red onion is the best, but you can also use shallots instead and
- Pickles they need to be in brine not in vinegar and
- Heres my secretIve added 3 types of fresh herbs: parsley, dill, and chives, to really capture the taste of spring in Poland.
We recently had it with our neighbors whod invited us over for a BBQ. We paired it with their delicious ribs and shrimp from the grill.
So, if youre looking for some unique addition to your next BBQ, then use this Potato Salad with Eggs and Pickles recipe and neither you nor your guest will be disappointed.
Other Recipes With Potatoes To Try
- After potatoes and eggs are cooked, set them aside and let cool down
- In the meantime chop pickles, onions and herbs and to big bowl
- In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper
- Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs
- Add sauce and mix. Enjoy
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Why This Is The Best Potato Salad Recipe
- Flavorful: The potatoes are seasoned before and after cooking and the dressing has mustard, herbs and spices.
- Soft and fluffy potatoes: Be sure to get my top tips how to cook the potatoes perfectly!
- Versatile: This egg potato salad pairs wonderfully with so many mains, grilled meats, fish, chicken and all your BBQ favorites!
Spud Preparation And Cooking
Learning how to make potato salad is easy, but the cooking step is critical to the final texture. Peel and cut the potatoes into large pieces, ¾-inch dice. This size retains nice chunks when stirred and later eating. Cook the potatoes in salted, cold water. Bring water to a boil, and reduce to a simmer.
This process allows the flavor of the salt to be absorbed and gives an evenly cooked texture. However, dont overcook! They should be fork-tender but still hold together when pierced, so they dont fall apart entirely when mixed. I like to check every few minutes. It takes about 15 minutes to cook the potatoes.
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What Is Potato Salad
Potato salad is a classic side dish that’s made with boiled potatoes and a variety of other ingredients. It’s believed to have originated in Germany, eventually making its way to other European countries and the European colonies.
A classic German potato salad is typically served warm or at room temperature and is dressed in a vinegar-based sauce. By contrast, American-style potato salad is often served cold or at room temperature, and is coated with a creamy dressing made from mayonnaise, sour cream, or yogurt. Most potato salad recipes include other seasonings, herbs, or vegetables in addition to the potatoes.
For The Best Potato Salad
- It is very important to season the potatoes with salt, vinegar and sugar while cooking and adding additional vinegar and salt to the potatoes while still hot.
- Dont cook the potatoes in already boiling water. Add them to cold water and bring everything to the boil together so that they cook evenly through.
- Take care not to over or undercook the potatoes. They should be fork tender when you remove them from the water.
- Let the potatoes cool before mixing them with the mayonnaise. If you add the mayonnaise to hot potatoes it can become quite oily.
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How To Make Potato Salad:
1. Boil the potatoes. Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then simmer for 10 to 15 minutes. Peel potatoes, if desired, and cut them into 1 inch chunks.
2. Make the dressing. Add egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to a bowl and mix together.
3. Mix dressing and potatoes.
4. Add egg whites, celery, onion, and pickles.
5. Stir well and refrigerate.
How To Make It
See recipe card below this post for ingredient quantities and full instructions.
- Gently boil whole/unpeeled Yukon Gold Potatoes until they can be easily pierced with a fork, 20-25 minutes.
- Drain and dice into bite-sized pieces. Toss with white vinegar and let cool.
- Combine with mayo, yellow mustard, relish, garlic salt, onions, and celery.
- Add in diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
- Transfer to a clean serving bowl garnish with dill, paprika, and green onions.
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What Type Of Potato Is Best For Potato Salad
We use white potatoes, or Yukon Golds, in our familys recipe. Because they have a thinner skin, theyre easy to peel after boiling and taste creamier, a little sweeter, and hold their shape well after cooking. Avoid using starchier potatoes like russets that too easily turn to mush in salads like this.
Also remember to choose potatoes of the same size for the most consistent cooking.
The Best Potatoes To Use
Small, waxy, and thin-skinned potatoes are best for potato salad. Small yellow, white or red potatoes are perfect . They are quick-cooking, and since they are already small, theres no need to chop them before cooking them.
Leave the potatoes whole. Whole cooked potatoes maintain more of their flavor and natural sweetness. Were also partial to the texture of potatoes when they are cooked whole compared to chopped.
If you dont have small, waxy potatoes available, other potatoes will work in their place the texture will be slightly different. We try not to use russet potatoes since they tend to fall apart.
If thats all you have, dont worry. Chop them before cooking they are much larger and take a long time when cooked whole.
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Potato Salad Recipe Variations:
There are so many ways to customize this potato salad recipe, so feel free to experiment and see what you love most! For example, you could
- Add bacon: I will always be down for a potato salad with bacon stirred in.
- Add fresh herbs: Feel free to also mix any fresh herbs you might love chives, dill, parsley, basil, thyme, etc. into this potato salad.
- Add extra pickles: If you really love pickles, feel free to add in extra pickle juice and/or any other pickles you love!
- Omit the pickle relish: If you dont love pickles, just omit them entirely.
- Omit the mayo: If mayos not your fave, feel free to use full-fat plain Greek yogurt instead.
- Use different potatoes: Everyone has a different opinion about the best potatoes for potato salad! I say use whichever you love Yukon Golds, Russets, red potatoes all will work here. 🙂
- Use baked potatoes: Happen to have leftover baked potatoes on hand? Chop them up and add them in to make this a baked potato salad!
- Use different vinegar: If you dont love apple cider vinegar, feel free to swap in white vinegar or red wine vinegar instead.
- Use different mustard: If you dont love Dijon mustard, feel free to swap in regular yellow mustard or your favorite spicy mustard instead.
- Make it vegan: Just swap in your favorite vegan mayo to make this a vegan potato salad recipe.
How To Make The Best Potato Salad
This classic potato salad is the one I grew up on. Its the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. Its accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.
As favorite family recipes do, its a food memory none of us can, or want to, forget. It shows up at nearly every BBQ, picnic or good old fashioned supper soirée at my house, and its one Im proud as punch to share when I go to others homes as well. And its extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found its Southern potato salad roots.
So now its your turn to give it a try. Heres how to make the best potato salad ever. Lets get started
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How To Make This Easy Potato Salad Even Easier:
- Cook your potatoes in the Instant Pot. I know not everyone has an Instant Pot, but its seriously so easy to cook potatoes in there and no watching the pot or boiling over. Simple add your diced potatoes to the Instant Pot with 1 ½ cups of water or chicken broth, and cook on Manual high for 5 minutes or until tender. Drain and cool
- Buy pre-cooked, pre-peeled hard boiled eggs. Friends, these things are so awesome in a pinch. I actually hate making hard-boiled eggs, and will often buy these when I need a quick potato salad.
- Shell your eggs and bake. If you dont want to buy hard-boiled eggs, you can simple crack the eggs into silicone muffins cups or a small silicone pan, and bake until done. No need to stir! You want that nice yellow yolk in tact after baking.
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Deviled Egg Potato Salad
So, think about it. Deviled eggs and potato salad have pretty much the same ingredients. Mustard, mayo, some seasoning, and probably a little bit of pickle relish. Wouldn’t it be super tasty if you made them both together?!
I can answer that! YES! It would be amazingly delicious!
This deviled egg potato salad is one of our summer favorites. It’s really easy, and tastes delicious!
It combines two cookout classics into one spectacular dish. Potatoes and eggs, mixed with a creamy, tangy mayo-based dressing. Classic, simple, and perfect for summer!
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How To Make An Easy Classic Potato Salad:
- Peel and cut the potatoes into quarters .
- Drain and lightly mash with a fork or potato masher .
- Add the diced onion and celery then with your finger over the top of an apple cider vinegar bottle, lightly coat the potatoes with the ACV. Doing this while the potatoes are hot is an important step.
- Combine the ingredients for the dressing as the potatoes are cooling and stir to combine.
How To Keep Potato Salad From Getting Watery
There are a couple of reasons potato salad can become runny. Heres how to troubleshoot the problem.
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Cook’s Tips And Recipe Variations:
- It’s important to put the potatoes in the pot of water before you heat up the water and bring it to a boil. This ensures even cooking. If you drop the potatoes into already boiling water, the outside of the potatoes will cook quickly, while the inside will stay hard.
- Boil the potatoes whole. Do NOT dice or peel the potatoes before they go in the water. Cutting or dicing the potatoes causes them to release steam while cooking, which will result in a mushier potato.
- The potatoes will take about 15-20 minutes in the boiling water to become fork-tender. If you’re using baby potatoes, they may only require about 10 minutes, so keep a close eye on them — you don’t want to overcook them and end up with mushy potatoes.
- How much potato salad per person? It’s safe to assume that 1 pound of potatoes will feed about 3-4 people. In this case, 2 pounds of potatoes for the potato salad yields about 6-8 servings. If you plan to feed 20 people, you will need to triple all of the ingredients. To feed 50 people, you will need about 8 batches for 100 people, about 15 batches…and so on.
- Optional additions to the old-fashioned potato salad: Garnish the dish with any fresh herbs that you enjoy add a sprinkling of paprika just before serving stir in cooked, crumbled bacon add a few hard-boiled eggs include a dollop of mustard or stir in some pickle relish. Take the basic recipe and make it your own!