Whats In Potato Salad
I spent many a summer afternoon making and taste testing this salad alongside my amazing mama, just like she did with hers. In fact, Ive made it so many times I dont even need the recipe. You know a recipe is that good when you know it by heart.
Heres the ingredients youll need for this classic potato salad:
- Yukon gold potatoes
- white vinegar
- kosher salt and fresh ground pepper
Amish Potato Salad With Sweet Pickles
In my opinion, one of the key ingredients to a good potato salad is pickles. I am, however, not a fan of sweet pickles. I like dill pickles and that is what I add to my potato salad recipe.
Dice the pickles and celery into tiny little pieces, you dont want big chunks. But the tiny pieces do add an extra crunchy texture that I love. If you dont like to bite on any crunchy chunks in your potato salad, feel free to pulse them in your chopper/blender.
How To Make White Trash Potato Salad
Cover potatoes with water in saucepot bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.
Place cooled potatoes into a large bowl. Add diced hard boiled eggs and onion. Stir.
Combine mayonnaise, mustard, relish, salt and pepper in a small bowl. Pour over potatoes, onions and eggs. Sprinkle with a couple of tablespoon or two of fresh dill or about 1/2 a teaspoon of dried dill.
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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.
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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Amish Country Potato Salad Recipe
With warmer weather just around the corner we thought we would bring you one of our favorite summertime recipes, Amish Country Potato Salad.
You may refer to this recipe as simply, potato salad. However, we consider it our favorite type of potato salad. Plus the name has a special connotation for us.
You see, we live just one hour south of one of the largest Amish communities in the country. Over the past several years we would visit the area often.
And every time that we stopped at a local market, you could be sure to find a huge display of meat and deli salads. The most popular being, of course, Amish Country Potato Salad.
It is sold in a square plastic container and the bright yellow color quickly catches your eye.
And it seems like every visitor that walks picks up a package and places it in their cart.
On one of our many visits, we decided to try it out for ourselves. When we got home and took our first bite, we knew that it was something special!
Jim isnt a huge fan of potato or macaroni salad. In fact, he doesnt prefer anything mayonnaise based at all. However, he even went for a second helping of this potato salad!
And this week, since we havent been to Amish country in several months, we decided that we would make our own version!
More Easy Side Dishes
Here is my favorite way to make coleslaw. With a generous amount of acidity from apple cider vinegar and Dijon mustard.
Our broccoli salad with bacon has cranberries, red onion, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar.
I love crunchy salads. This vinegar-based cucumber salad is addictive.
This pasta salad with orzo is full of goodness. Theres a simple lemon vinaigrette, cucumber, olives, artichokes, tomato, and fresh herbs. Or take a look at our easy pasta salad with mozzarella and parmesan .
Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. The recipe video has also been updated. To watch the original video , watch it on YouTube Adam and Joanne
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How To Make A Potato And Green Bean Salad With Feta Vinaigrette
We love a big bowl of classic potato salad, but get just as excited with this simple salad of sliced potatoes, green beans, olives and a dressing made with feta cheese and sherry vinegar. For another mayo-free potato salad, take a look at our easy herb potato salad or try our easy green bean salad with crispy shallots!
We cook the potatoes whole then let them cool slightly and slice. For the green beans, we start with fresh and cook until crisp tender. Then to make the dressing, we whisk vinegar, olive oil, mustard and the lemon juice until creamy. Add the feta cheese, stir well then season with salt and pepper.
The real trick is to wait about 15 minutes before serving. In just 15 minutes the potatoes have a chance to soak up flavor from the dressing. The wait is worth it. This is perfect served as a side, but we usually enjoy it with some protein on top. Try baked chicken breast or some roasted shrimp.
Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. Adam and Joanne
Make It Ahead Of Time
You can prepare and store this dish in an airtight container placed in the refrigerator for up to 2 days. Otherwise, you can freeze portions in a resealable plastic bag for up to 1 month. To do so, spread in a thin layer and remove all of the air, then seal. Defrost in the refrigerator a day before using. I like to chop some fresh onions and parsley to garnish on the top right before serving.
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More Of My Best Recipes:
Turkey noodle soup with vegetables is a perfect comfort food dish that you can make in the Instant Pot with leftover turkey after a holiday, or your own roasted turkey breast.
Garlic butter steak with zucchini noodles is another meal that I find comforting. It is full of flavor and an easy meal to prepare that everyone will love.
Potato soup is one of my all-time favorite options for comfort food soup. I love topping this with some crumbled bacon, chopped chives, and shredded cheddar.
Easy beef stew is another great comfort food recipe that you can throw together and let simmer to create rich flavors. Its perfect alongside some homemade cornbread.
Ham and asparagus casserole is one of my favorite recipes that works well for breakfast, brunch, lunch, or dinner. Tons of flavor and easy to throw together.
Can You Make Potato Salad The Day Before
Yes, you can make potato salad a few days before serving. In fact, I recommend letting the potato salad chill in the refrigerator for 24 hours to allow the flavors to develop.
As long as its properly stored in an airtight container and not left sitting out for more than 2 hours, Amish potato salad can last about 3-4 days.
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Our Favorite Summer Salad
Potato Salad was always my dads very favorite salad at a potluck, cook-out, or regular summer dinner. He instilled a love for this salad with all of his children were obsessed with it!
The perfect potato salad for us had tender chunks of potatoes, plenty of sweet pickle relish, lots of hard-boiled eggs, and an ultra-creamy mayo-based dressing. This is our absolute favorite Potato Salad ever!
Identifying the best potato salad can be a highly personal experience, depending on what youre used to and prefer. That said, one of the best parts of making a this salad from scratch is that you can customize ingredients and add exactly what you want to make it the perfect potato salad.
How To Make Simple Potato Salad
Scrub the back of the potatoes and cut into same chunk sizes.
Add it to a large pot and cover with cold water,add salt and simmer on medium heat. Cook the potatoes until fork tender thendrain.
Add the potatoes into a salad bowl or a large bowl.Leave to cool slightly
Add mayonnaise, salad cream, pepper, chopped chivesand dill to the potatoes then combine.
Serve the potato salad immediately or chill untilneeded.
You can make the salad ahead of time and it keeps in the fridge for up to 5 days. I would be surprised if you still have it for that long.
For a healthier potato salad dressing, use yogurt instead of mayonnaise or swapmayonnaise and salad cream for a lighter version.
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How To Make Amish Potato Salad
Making the best Amish Potato Salad is easy! First things first, start cooking the potatoes.
The best way to cook potatoes is to put them in a large pot, cover them completely with cold water, add some salt, then bring to a boil.
This method ensures the potatoes are cooked all the way through. If you were to add them to boiling water like you do with pasta, the outsides would cook while the insides would still be hard. By the time the insides would cook, the outsides would be mush.
Once the water boils, turn the heat down to a simmer. Potatoes are fragile and if you continue to cook at a rolling boil, the speed of the water will throw them around, causing them to disintegrate and fall apart.
While you wait for the potatoes to cook, whisk together the dressing and prep the vegetables. By the time the potatoes are finished, everything is ready to assemble.
This is also the perfect recipe to use up those hard boiled eggs you may have leftover from Easter.
At this point, the potatoes need to be dry and cool. Rinsing them under cold water will not only help stop the cooking process, itll cool down the potatoes.
If the potatoes are too hot when tossed with the mayonnaise based dressing, the dressing will melt and split.
Make sure you leave enough time to chill! Refrigerate it for at least 24 hours to allow the flavors to develop. However, if youre in a hurry to serve, chill for at least 1 hour minimum.
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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.
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What Is The Best Kind Of Potatoes For Potato Salad
I used russet potatoes for my Amish potato salad. Theyre starchier than most potatoes and soak up the dressing quite nicely.
Because of the high starch, they do have a tendency to fall apart more easily, so you want to be extra careful you dont overcook your potatoes.
Peeling is optional. Personally I always peel mine.
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What Potatoes Are Best For Amish Potato Salad
Well, for this salad, you will need potatoes that are starchy yet firm. So, the perfect choice is the russet potatoes. Furthermore, you can also use Yukon gold potatoes. Peel the potatoes cut them into equal cubes, and place them in boiling water. Let them boil for about 7 minutes or until they are cooked but not mushy. Drain the potatoes, cool them, and add to the salad.
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Ingredients For Creamy Potato Salad:
Russet potatoes are our favorite for this salad because they are easy to peel and can be cooked 1-2 days in advanced, covered and refrigerated until ready to use.
The radishes, cucumber and celery and a crisp freshness to this salad that makes it so special for the holidays.
Hard boiled eggs add great protein and texture.
Dont Throw Away Broccoli Stems
When I first started cooking for myself, whenever it came to chopping up broccoli, Id slam my knife down just below the crown and throw away the stem. Thankfully someone, somewhere down the line set me straight. Broccoli stems are excellent especially in this salad.
We actually save and roast broccoli stems all the time. Take a look at our favorite oven roasted vegetables recipe that includes broccoli stems!
The end of the stem lets say about half-an-inch from the bottom is probably going to be too hardy and woody. Cut that off and discard, you wont be needing that for the salad. The rest of the stem is usable. Depending on how hardy the stem is, it might be a good idea to run a vegetable peeler up and down the stem to remove the outer layer. Then, chop into small pieces.
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What Is The Difference Between Amish Potato Salad And Regular Potato Salad
Although the main ingredients of both salads are almost the same, there is a slight difference that makes the two different from each other. The primary difference is that of the dressing. A traditional potato salad dressing is creamy and rich, the Amish potato salads dressing is slightly sweeter and has a depth of flavor due to the sweet mayonnaise dressing. The main ingredients that set the Amish potato salad apart from the regular salad are mustard and sugar. Most potato salads really have the same basic ingredients with a few things changed up.
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How To Make Baby Red Potato Salad
Potato salad is super simple to make. While your potatoes are boiling, prep and mix together all of the other ingredients. Heres what youll need:
- Veggies: Baby red potatoes, green bell peppers, red onion, scallions
- Sauce: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt, and pepper
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Recipe For Amish Potato Salad
What is Amish potato salad? Amish potato salad is a combination of cooked and diced potatoes with boiled eggs and chopped pickles. Which are dressed in a miracle whip-based dressing with sweet sugar, tangy vinegar, and mustard. Its a combination of flavors that create a unique taste that many people love. And it is a cool and creamy dish that will fill you up.
The Best Potato Salad Recipe Ever
My moms potato salad is better than your moms potato salad.
There, I said it and Im not taking it back! *wink*
Seriously though, my mother has magical abilities in the art of potato salad making. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. Its simple, but I have never made or tasted another potato salad better than her version And Im not the only person to think so.
Over the years Ive watched countless relatives and friends swoon over her classic potato salad.
The problem is, when you ask her for the recipe she has a hard time sharing it, because she doesnt actually have a recipe written down. She makes it by feel.
Its taken years of watching, assisting her, and asking questions to come up with what I consider to be her recipe.
Want to know moms secrets?
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