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How to Make World’s Best Potato Salad | Potato Recipe |

Recipe updated, originally posted June 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. Adam and Joanne

How To Make Red Skin Potato Salad

Red skin potato salad is simple to make and packs tons of flavor and texture. Waxy red skin potatoes hold up better to boiling than starchy russet or Idaho potatoes, so they are also stress-free to prepare!

  • Cook the potatoes: Add potatoes to a large saucepan or pot and add enough cold water to cover the potatoes by 1 1/2-inch. Bring the water to a gentle boil over high heat. Add in salt, sugar and vinegar. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
  • Make the dressing: In a small bowl, whisk together the oil, garlic, vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with salt and ground black pepper to taste. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined.
  • Finish the potato salad: Drizzle half of the dressing over the warm potatoes and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
  • Serve warm, at room temperature or chilled.
  • 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 .

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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.

    The Best Potatoes To Use

    The BEST Potato Salad #potatosalad The BEST potato salad ...

    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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    How Long Will Potato Salad Last

    Potato salad should be stored in an air-tight container in the refrigerator. Properly stored, potato salad will keep for up to four days.

    If you are serving potato salad at a party, it will keep at room temperature for two hours.

    If you are serving potato salad at an outdoor barbecue or picnic, it will keep for about 1 hour.

    Pro-tip: If serving potato salad at an outdoor event, I recommend storing the salad on ice in a cooler for a longer shelf-life.

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    Do You Use The Potatoes With The Peel Or Without The Peel In The Salad

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    Personally I like to keep the peel on the potatoes. It adds to the texture of the salad and less work of peeling too. Hey a little more fiber doesnt hurt, right? Also it keeps the potato flesh intact without letting it go mush. But you can totally peel the potatoes. I would advise to peel the potatoes after boiling.

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    What Seasonings For Potato Salad

    Seasoning the cooking water is key to a great potato salad. Since potatoes will absorb some of the seasoning while cooking, it is imperative your cooking water is generously seasoned with salt, vinegar and sugar . A flavorful potato salad has potatoes that are seasoned from the inside out, and that all starts with the cooking water!

    Potato salad can be seasoned with as much or as little flavor as you like! You can either let the potatoes shine with just a few seasoning additions, or jam pack your salad with tons of flavor and texture! Its your potato salad, so you should make the rules and use the seasonings you prefer!

    How To Make Potato Salad:

    Heres how to make the best potato salad recipe its so easy!

  • Cook the potatoes: Dice your potatoes into large chunks. Then add them to a large stockpot and cover with generously-salted cold water, and cook until the potatoes are tender. Drain the potatoes in a colander, return them to the pot, drizzle with vinegar and let cool while you prepare the rest of the ingredients.
  • Prep the sauce: Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
  • Toss everything together: Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
  • Season: Taste and season with salt and pepper, to taste.
  • Chill: Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Then serve chilled, topped with your desired garnishes.
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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.

    Can I Use Russet Potatoes To Make Potato Salad Without Mayonnaise

    How To Make Potato Salad

    You can absolutely make potato salad with russet potatoes! The type of potato you use in potato salad will depend on personal preference and taste.

    Russet potatoes have a grainy, fluffy, open texture and are fantastic at absorbing potato salad seasoning! However, waxy potatoes such as red skin or fingerling have less starch and retain their shape better during boiling. If you are using russet potatoes, make sure you do NOT continuously boil the chopped potatoes or they will fall apart.

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    How To Make No Mayo Potato Salad Dressing

    Using a vinaigrette instead of mayonnaise in potato salad results in a healthier, lighter salad where the individual ingredients really shine!

    To make no mayo potato salad dressing

    Vinaigrette based dressing for potato salad is incredibly easy to make! Simply whisk together extra virgin olive oil, vinegar and seasonings together in a small bowl until fully combined. Whisk in fresh herbs and season to taste with salt and pepper.

    When to add vinaigrette dressing to potato salad?

    When to add dressing to potato salad depends entirely on the type of dressing you plan to use.

    If you are using a vinaigrette, you need to dress the potatoes right away, while they are still warm! Warm potatoes will absorb the vinaigrette and become more flavorful.

    When using a mayonnaise-based potato salad, you need to let the potatoes cool completely before tossing them with a dressing. Warm potatoes will cause the mayonnaise to break and your salad will become very oily.

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    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

    Potato Salad For A Crowd

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    What I love about potato salad is that it serves a lot of people without a lot of effort, and it’s so easy to make a good one.

    I love using Yukon golds, though you can use any potato. My dad likes using russets in his potato salad. This recipe is for potato salad with sour cream – using it as a binder makes it extra creamy.

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    Best Potato Salad Recipe

    This is the Best Potato Salad Recipe I have ever had! It is the perfect recipe for a summer BBQ or pot luck dinner. It is so rich and creamy and has the perfect amount of flavor. Plus, it has just the right amount of eggs and fresh veggies to give it a little crunch. None of your guest will realize how easy it is to make and will talk about it for years to come.

    When I think of summer BBQs. This traditional potato salad recipe pops in my mind. My family always asks me to make this because it is the best. I love that I can make it the day before and it taste even better. Because the flavors have had a chance to marinade together in the fridge. Plus I dont have to cook the day I have a party. So I can just kick back and enjoy my time with friends and family.

    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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    Vinegar Enhances The Flavor

    When the potatoes are warm, they are better at absorbing flavor. Toss in two tablespoons of distilled white vinegar right after cooking, stir and allow to sit for 20 minutes. The vinegar infuses into each piece, giving some acidity to the mild potatoes and balances the rich dressings creaminess. If desired, you can substitute apple cider vinegar for a milder taste.

    How To Cook Potatoes In Instant Pot

    How To Make Potato Salad

    Cooking Potatoes in Instant Pot is super easy. You can do it 2 ways

  • Cook the potatoes by directly placing these in the inner pot and add water. Place the lid and set the valve on sealing. Pressure cook on High. Follow NPR.
  • Or You can place a trivet inside the inner pot and place a steamer basket on top of the trivet. Place the potatoes inside the steamer basket. Add water to the inner pot and close the lid. Set the valve to sealing. Pressure cook on High and follow NPR.
  • The timings for cooking different sizes of potatoes vary. Also the timing will vary depending upon what are you making.

    Baby potatoes are done in 4 minutes at High Pressure followed by NPR.

    Medium potatoes are done in 7-8 minutes followed by NPR.

    Large potatoes take about 10-12 minutes followed by NPR.

    Extra Large Baking Potatoes and Sweet Potatoes take about 15-17 minutes followed by NPR.

    If you are planning to make Mashed Potatoes, then follow the RECIPE HERE.

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