Old Fashioned Potato Salad With Egg
Potluck picnics were such a huge deal when I was growing up and I kinda wish we could all bring them back to being really cool again. That and tupperware parties because if were doing potlucks, youll need a ton of tupperware because youre going to lose it when you take a dish somewhere.
I used to go to family picnics totally excited to see what food everyone was bringing because it was always a buffet of the best dishes everyone had to offer. From Aunt Tinas Strawberry Pretzel Salad to my moms broccoli salad, there was never a shortage of good food.but the one thing I was VERY picky about was the Potato Salad.
Potato Salad is a finicky beast because if not prepared properly it can be bland, gummy or just overloaded with mayo. And even if you DO get it right.Potato Salad without a hardboiled egg in it just isnt even a potato salad to me. And dill.
I know Im splitting hairs here because I do have other Potato Salad recipes on my website sans egg and dill. But this one is my FAVORITE.by far.
My Old Fashioned Potato Salad is overloaded with fresh ingredients and a vibrant, creamy potato salad dressing thats loaded with dill. I fold in a bit of chopped egg for good measure.extra flavor.and added texture.
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Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes and allow them to cool completely . In a large bowl, combine mayo, mustard, apple cider vinegar, salt, black pepper, garlic powder and sugar. Stir well.
white vinegar, salt, sweet pickle relish, hot pepper sauce, Hellmann’s or Best Foods Real Mayonnaise and 5 more Creamy OLD BAY Potato Salad McCormick Old Bay Seasoning, red onion, cider vinegar, hard-boiled eggs and 4 more
Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper.
Peel the eggs and dice them into small chunks or cut using an egg slicer. 6 7 hard boiled eggs, diced. Chop celery and pickles into small pieces and finely chop the onion. 3/4 c. dill or sweet pickles, chopped, 1/2 c. celery, chopped, 2 Tbs. onion, finely chopped. Mix all the dressing ingredients in a small bowl.
Cover and heat to boiling reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes. 2. Mix mayonnaise, vinegar, mustard, celery seed, salt and pepper in a large bowl. Add potatoes, celery and onion toss.
Whisk The Dressing Ingredients
- A lot of potato salad recipes call for just mayo or MiracleWhip®, but similar to my Chicken Salad recipe, I love adding sourcream into the dressing. Sour cream adds a delicious creaminess and lightens up the mayo. You can even use lite or fat-free sour cream without too much difference in flavor or creaminess.
- I highly recommend real, full-fat mayonnaise. Skip any low-fat varieties for the ultimate creamy dressing. Hellmanns/Best Foods® is my favorite brand.
- Instead of Dijon mustard, we use regular yellowmustard. The mustard adds a slight tang and some color to the dressing. If youd like, you can use half Dijon mustard and half yellow mustard.
- The dressing also calls for a good amount of sweet pickle relish. Our favorite brand to use in this salad is Heinz® .
- Dont forget the celery seed! Its a seasoning often used in salads, dressings, and sauces that adds an extra little something special. Its a small seed with a light brown color. Youll find celery seed with other seasonings in the grocery store.
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How To Cook The Potatoes
We simmer potatoes whole in salted water when making potato salad. Here are our top tips for doing it:
Salt the cooking water. Its important to add a generous amount of salt to the cooking water. By salting the water, the flavor of the potatoes comes out. They wont taste salty, only like excellent potatoes.
Simmer, dont boil. When it comes to cooking potatoes for potato salad, theres no need to boil. When you do they violently bash against each other. Instead, bring the water with potatoes to a boil then reduce the heat to a gentle simmer. The potatoes cook just as quickly.
Potatoes are cooked when you can push a fork through the center. When they are done, drain the potatoes and add them to an ice bath, which stops them from cooking. After 2 to 3 minutes they are cool enough to handle.
While I love using skin-on potatoes for mashed potatoes, I like to remove the peel from the potatoes for this. Since I use small potatoes, peeling them before cooking would be a frustrating task. Instead, I cook my potatoes with the peel on, let them cool, and then peel. Since the potatoes are cooked, the peel comes off easily .
German Potato Salad Recipe
Warm cozy German Potato Salad Recipe with bacon and onions! A fabulous side dish for any back to school dinner.
The first time I ever tasted german style potato salad was at an Octoberfest street fair years ago. As I walked down the street I smelled an intoxicating aroma of bacon mixed with something tangy.
The fragrance seemed to pull me toward a large cast iron kettle filled to the brim with potatoes, onions, and bacon. I asked the attendant for a serving of whatever-that-is, and she genuinely seemed concerned that I was unfamiliar with german potato salad.
Never had I tasted potato salad that was so rich and tangy with a hint of sweetness Plus it was warm, not cold, like the potato salads I was used to.
Although I love making classic chilled potato salads through the spring and summer, the moment the kids are back in school I immediately switch over to this classic German Potato Salad Recipe loaded with crispy bacon, sweet onions, fresh parsley, and tons of tang!
In my German Potato Salad Recipe I like to use the multicolored new potatoes you find in 1-2 pound bags in the produce department. However, you can use any type of new potato you like.
To make this German Potato Salad Recipe start by boiling the potatoes until fork-tender. Then chop them into bite-size pieces.
Meanwhile, sizzle the bacon in a large saute pan or deep skillet. Pour off some of the bacon grease, and cook the onion with the bacon until soft and golden.
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How To Make The Best Potato Salad Recipe
1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.
Start the potatoes in cold water and bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes.
Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.
Chop the potatoes when they are soft this saves time on the peeling and chopping.
2) Next, mix all the dressing ingredients together. Use your favorite mayonnaise as the base.
I know better than to tell you what brand to useMayonnaise is an intensely personal condiment!
Here in the Carolinas, we use Dukes Mayonnaise, but mom usually uses Hellmanns. You can even go with Miracle Whip if that is your favorite.
Mix a large amount of sweet pickle relish into the dressing.
Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing.
If you cant find good relish, finely dice firm refrigerated sweet pickles instead.
Best Potatoes For Potato Salad
A common question I get from many readers is Why does my potato salad get watery? and the answer is almost always because of the type of potato you used.
For a successful Potato Salad recipe, you must use a potato that is starchy and cook until fork tender so some of the potato holds together in the salad but also can be mashed a bit adding to the creaminess of the potato salad without upping the amount of mayonnaise used.
I prefer to use a Yukon Gold potato for my potato salad but you can also use a russet potato with good results. Do not use new potatoes because they will cause your potato salad to become watery.
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How To Make Hard Boiled Eggs For Potato Salad
Place your eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.
Then cover, and remove from heat. Set aside for 8-10 minutes. The eggs will continue cooking in the hot water even though they’re not over heat.
Drain and cool in ice water. When the eggs are cool enough to handle, they’re ready to peel.
Best Potato Salad Recipe
This Potato Salad Recipe makes the best classic potato salad! This favorite side dish is easy to make with potatoes, egg, pickle relish, onion, celery and a creamy homemade dressing.
Potato salad is a classic summer side dish thats perfect for serving with your favorite meals. If you love potato salad, youll also enjoy my Macaroni Salad, Coleslaw Recipe, Pasta Salad and Broccoli Salad.
I love my Instant Pot Potato Salad recipe for convenience, since the potatoes and eggs cook at the same time in the Instant Pot. But if youre looking for a traditional potato salad recipe that you can make on the stove, then this is the recipe for you!
Potato salad is surprisingly simple to make, but, just like making perfect creamy Mashed Potatoes, there are a few tips and tricks that will make your homemade potato salad the hit of the party.
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Can You Make Potato Salad The Day Before Serving
You can definitely make this recipe ahead of time. I prefer to refrigerate my potato salad after mixing it together for at least 2-3 hours, so overnight is even better. It helps make sure everything is the same temperature and allows the herbs and spices to meld together for the best flavor.
This is good when refrigerated for up to 3 days after preparation. I do not recommend freezing potato salad for future use. The texture and moisture do not thaw well.
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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The Rest Of The Ingredients
Now we have perfectly cooked and seasoned potatoes and a creamy dressing, its time to add some extra ingredients.
Potato salad is a personal process, and there are lots of opinions out there as to what makes it perfect or the best. The recipe below is our version it includes everything we love, but remember that its your potato salad, so add what you like!
Celery and Pickles The celery adds a lovely crunch and our house isnt stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you dont like pickles in potato salad leave them out .
Red Onion I love the sweetness and crunch of red onion in this. To make sure that the onion doesnt overpower the salad with raw onion flavor, I deflame the onions. Its a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.
Hard-Boiled Eggs Maybe its how we were brought up or what were used to but, potato salad without eggs is missing something. Hard-boiled eggs add texture and extra creaminess.
Fresh Herbs The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.
How To Make Deviled Egg Potato Salad
This dish is the perfect combination of a potato salad recipe and the simple flavor of deviled eggs.
Season with salt and pepper. Right before serving, sprinkle a little paprika over the top for a pop of color! How perfect!
Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickle relish, fresh herbs, or parsley.
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Mustard Potato Salad With Eggs
Whether it was a side dish to summertime barbecue, an addition to church potlucks, or a side at my Granny’s dinner table for family dinners, potato salad was always on our menu. There are tons of different varieties out there to try. Some I love, others not so much. This flavor packed option is one of the best and always a favorite.
I personally love the tang that comes from the mustard in this recipe but know that it’s not always the choice everyone reaches for in potato salad. For this recipe, there is just enough mustard to add a hint of flavor without being overpowering. This, added with the right level of spices and herbs creates a stand out side dish you love.
How To Make Red Potato Salad
- Bring a large pot of cold water to boil. Generously salt the boiling water and add the cut red potatoes. Boil until you have tender potatoes checking every couple minutes towards the end of cooking. Drain the waxy potatoes.
- In a large mixing bowl, whisk together the white wine vinegar, salt, pepper and sugar. Pour the warm potatoes into the vinegar mixture and gently mix with a rubber spatula to combine.
- Whisk together the mayonnaise and sour cream. Pour over the potatoes and gently fold in.
- Add the hard boiled eggs and other remaining ingredients. Gently stir to combine. Cover and refrigerate for at least 1 hour and up to 6 hours. Enjoy!
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Making A French Red Potato Salad Recipe
In hindsight, I often find that improvisations birth many of my best kitchen creations. As Plato said, Necessity is the mother of invention.I say necessity keeps you open-minded, at least in the kitchen!
In my heart, moms potato salad will always be #1. But I do love this new variety, tremendously. Since that day, I have swapped dried Herbs De Provence, for fresh rosemary, thyme and lavender. This creates a brighter floral, french-countryside quality.
Ive also taken to roasting the potatoes instead of boiling them, producing a much better color and texture.
As with all potato salad, the longer it sits, the better it gets. I like to make the French Red Potato Salad Recipe the night before its going to be served.
That way, the flavors have time to fully absorb into the potatoes. However, if you just cant wait, it will still taste wonderful moments after mixing!
Troubleshooting Your Potato Salad
Sometimes things go wrong in the kitchen it happens!! If the Potato Salad went array, here are some fixes:
Too Salty? To combat saltiness add a little more mayo until it is to your liking. If that doesnt do it you may need to boil an extra potato or egg to add in.
Too Sweet? Some people prefer potato salad pretty sweet, but if it got a little too sweet for your taste buds just add a pinch of salt, a squirt of yellow mustard, and a dash of mayo. It should dilute the sweetness just enough.
Too Dry? Sometimes the potatoes soak up more of the dressing than they should. I swear it depends on the weather. If it just needs a little more add a couple tablespoons of mayo. However if you need a lot more, whip up a half batch of the dressing and add as needed.
Too Much Dressing? Add more filling boil a couple more potatoes and eggs.
Potatoes overcooked? Make mashed potatoes or twice baked potato casserole instead!
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Creamy Classic Homemade Potato Salad With Egg
This Classic Homemade Potato Salad recipe is the best Ive made. It is super easy with a tangy, lemony, creamy mayonnaise-based dressing that I lighten up with Greek yogurt. I just live for every forkful when it offers a bite of waxy potato, tender egg, a bit of crunch, a bit of something tangy, and the perfect amount of creamy dressing to bind everything together. The mix-in possibilities are endless with this tested-till-perfect, from-scratch recipe as your canvas. SO good.