The Perfect Potato Salad
We all know and love the classic potato salad with mayo, mustard, and egg. Why not try a new spin on this traditional dish? Adding tons of herbs gives the salad a fresh flavor while still having a similar taste to traditional potato salad.
- 2 pounds baby new potatoes, rinsed and cut into large chunks
- 3 cloves garlic
- 1 tablespoon grainy dijon mustard
- 1 cup fresh chopped basil
- ¼ cup fresh chopped dill
- 2 fresh chopped chives
- Pinch of crushed red pepper
- 1 lemon, juiced
Put the raw potatoes in a large pot filled with water and a pinch of salt. Boil the potatoes over high heat for ten to 15 minutes until tender. Drain the potatoes and put them back in the hot pot with a lid.
Put the garlic, mayo, mustard, and olive oil in a food processor and pulse the ingredients until smooth. Add the cooked potatoes to a large serving bowl and mix in the mayo base, basil, chives, dill, lemon juice, and a pinch of salt, pepper, and red pepper flakes.
Once everything is well combined, put the bowl in the fridge for a few hours to cool before serving.
How long is potato salad good for? It depends on the ingredients. The fridge is the best short-term storage option but freezing is sometimes doable.
Boiling potatoes for potato salad is easy once you know about the different types of potatoes and how their size affects cooking time. Find the right potato for your family recipe, and youll soon have the boiling time down to an exact science.
Do You Get Enough Vitamins And Minerals From Potato Salad
The classic potato salad with potatoes, celery, and mayonnaise is not as nutritious as this vegan potato salad recipe. White potatoes do not have the beta-carotene of sweet potatoes, and the limited ingredients in the classic salad make for a lackluster nutritional profile. This vegan potato salad recipe aims to be both nutritious and delicious.
Of course, no dish will fulfill all of the vitamins and minerals you need, which is why taking supplements to fill any gaps in nutrition is recommended.
While potatoes of any color are rich in potassium and iodine, you might want to supplement with minerals to help maintain the healthy blood pressure that potassium supports. Combining potassium with magnesium can magnify the health benefits of these nutrients and support not only arterial health, but also the health of your heart, bones and muscles.
About the Author: Sara Tercero is the chef behind the popular food blog BetterFoodGuru and the author of the cookbook Plant-Based Diet in 30 Days. Her specialties are veganized Indian-inspired curries, giant rainbow salads, and healthier Mediterranean and Mexican-inspired dishes. It is Sara’s mission to prove that plants are delicious and to help others cook and eat their way to health and happiness.
Potato Salad Storage Instructions
Since there is mayo in this recipe, its best not to leave this version of potato salad out at room temperature for too longespecially in the hot sun at a BBQ! Instead, store in an airtight container in the fridge after serving.
Its best eaten within 8 hours, but it will keep for up to two days in the fridge.
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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.
Serve The French Potato Salad And Enjoy
It’s time to get a fork and dig into the wonderful French potato salad. This dish would make a great side to any protein or sandwich, and we think it would be a hit at a picnic. “This is a great side dish for sandwiches or anything off the grill,” Hahn says. If you have leftovers, they will last for about a week in the fridge. “When you are serving after it has been in the fridge, the dressing will get soaked up in the potatoes, so sometimes I add a little vinegar to revive the dressing,” Hahn notes. “And I always top with more fresh herbs.”
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Recipe: The Ultimate Potato Salad
This is my go-to potato salad recipe. Feel free to make adjustments to seasonings and mix-ins to suit your taste.
Servings: Six to eight
- 2 pounds New/Baby potatoes, Red Bliss, or Fingerling potatoes, cut into two inch pieces
- 2 tablespoons apple cider vinegar
- cup mayonnaise, regular or light
- cup sour cream, regular or light
- 1 teaspoon Dijon mustard
- ½ pound bacon, about 6 to 8 strips, cooked until chewy-crisp and chopped
- ½ cup chopped green onions
- 2 stalks celery, finely chopped
- 4-ounce jar pimentos, drained and chopped
- 2 tablespoons chopped fresh parsley
- Paprika, for serving
Dress Your Potatoes While They Are Warm
This might be the most important tip of all, and one that may be new to you, but dressing potatoes while theyre still warm is the key to flavor. When the spuds are warm, ingredients can penetrate the flesh.
Keep in mind, you should only add vinaigrette-based dressings while warm. If you add a mayo-based dressing, the hot potatoes will melt the dressing and the salad with be oily.
To add flavor to the potatoes while theyre still warm, toss them with apple cider vinegar and spread them out on a baking sheet to cool for at least 30 minutes before adding the creamy sauces and remaining ingredients.
This step guarantees great flavor, a buttery-soft texture and allows any excess water to evaporate, which ensures that the creamy dressings will cling to the spuds.
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How Long To Boil Potatoes For Potato Salad
Cook your potatoes until theyre just right, not over or under cooked. Start checking your potatoes after theyve been boiling for five minutes by piercing the potatoes with a fork. If the prongs enter cleanly with a little resistance, the potatoes are finished cooking. This can take anywhere from five to eight minutes, depending on the size of your potato pieces. Wait any longer and the potatoes will fall apart.
How Far Ahead Can You Make Potato Salad
Potato salad can be served right away, or refrigerated until ready to serve. It’s best served the same day it’s made, but leftovers will keep for about 3 to 4 days .
You can also boil the potatoes and fry the bacon a few days ahead. Keep them refrigerated separately and assemble the salad when ready to serve.
Potato salad does not freeze well, and we don’t recommend it.
If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking.
The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad.
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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.
What Potatoes To Use For Potato Salad
There are two main types of potatoes: waxy and starchy. Waxy potatoes include red potatoes, firm all-purpose whites or Yukon Gold. Starchy potatoes include Russets, which are typically used for baking and can become mushy if not properly boiled.
People fall into two groups when it comes to which potatoes should be used for potato salad. We think both kinds of potatoes can work, preferring red potatoes for some recipes and russets for others. For more info, check out The Best Potatoes for Potato Salad.
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What Salad Dressing Goes Good On Wills Potato Salad
An easy way to make this dish is by using your favorite salad dressing. Some popular possibilities are Italian, Ranch, Thousand Island, Vinaigrette, and Caesar.
You can even mix and match try a little of each or go all out with a different flavor for every layer! For example, you can start with the Ranch dressing on top and finish with the Thousand Island or Vinaigrette as the bottom layer.
What Kind Of Potatoes Are Best For Southern Potato Salad
In this Black potato salad recipe, my mom uses russet potatoes. The official Southern potato of potato salad.
We recommend using waxy potatoes like russet or Yukon gold. Theyre high in moisture and starch and have a floury and crunchy texture ideal for this recipe.
And since russet potatoes do not have a high protein or sugar content, they hold their shape well when cooked.
I also added a few small, colorful potatoes. Purple and red potatoes for an enhanced and colorful presentation.
Because we eat with our eyes first!
- ½ a teaspoon of black pepper
- 1 teaspoon of paprika to garnish
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Chop The Cooled Potatoes And Begin Assembling The Salad
Once you remove the potatoes from the heat, drain the water and let them cool for about 10 minutes or so. Then, chop them into cubes as you would with any other potato salad. Add the potatoes to a large bowl and toss with the dressing and the scallions, dill, and parsley. Pop the bowl into the fridge and chill if you want the French potato salad on the cooler side. You can also serve at room temperature if you’d like it that way this is purely based on preference.
How To Make Southern Potato Salad
Southern potato salad is pretty similar to classic American potato salad, with the addition of chopped sweet pickles or pickle relish, giving it a sweet-tart flavor and a bright yellow color. Simply follow the instructions for making classic American potato salad, then add relish or chopped sweet pickle relish to taste.
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Is There A Gluten
This vegan potato salad recipe is gluten-free as there are zero gluten-containing ingredients. Even regular Americana-style potato salad is usually gluten free because mustard, mayonnaise and eggs do not contain gluten. When prepared dairy-free and egg-free, potato salad is a dish that almost everyone can enjoy .
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.
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Can You Serve Potato Salad Warm
The Root explains this best: Since prime potato salad making and eating season occurs between Memorial Day and Labor Day, temperature is an issue too. If you leave it sitting out in the sun too long and try eating it, you will die. Like, literally.
While you can serve potato salad both warm or cold . Black people eat potato salad as a cold side dish during summer.
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
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How To Avoid A Watery Potato Salad
- Drain potatoes: your boiled potatoes will be full of water so make sure you sufficiently drain them in a colander to get rid of any excess moisture.
- Cool potatoes: ALWAYS let the potatoes cool completely before adding the creamy dressing. Potatoes will continue to sweat if you mix them while they are hot, and this can make the mayonnaise watery.
- Chill salad: Make sure you let the potato salad chill and set up before serving.
- Prep celery ahead: Fresh-cut celery can drip water into the salad so I recommend cutting the celery at least an hour ahead of time and laying it on a paper towel to dry out.
- Drain pickle relish: we want some of the liquid that comes with relish because it adds to the flavor of the potato salad, but take care your relish isnt overly watery or you might need to drain some of the liquid off.
How To Prep Potatoes For Potato Salad
Consider prepping your potatoes the day before. To save time, cut your potatoes up to one day in advance and place the cut potatoes in a large bowl with enough cold water to cover. Cover the bowl with plastic wrap and chill until youre ready to cook.
When cutting your potatoes, make sure they are uniform sizes. It doesnt matter if you start with tiny baby potatoes or medium-size Yukon golds, just be sure to cut them so every piece is about two inches. That might mean some potatoes are halved, while others are quartered or cubed.
When sizes and shapes are similar, the pieces will finish cooking at the same time.
Never drop your cut potatoes in boiling water as it promotes uneven cooking and often leads to potatoes becoming mushy on the outside by the time the center gets soft.
Start the potatoes in a pot of cold water and bring the water to a boil over high heat. Then reduce the temperature to medium-high and gently boil the potatoes until fork-tender. Keep in mind that cooking time can be as short as five minutes.
And be sure to season your water. A respectable potato salad is seasoned from the very beginning, so add about a teaspoon of salt to your boiling water to season your potatoes from the inside out. Wait until your water is at a rolling boil so your salt will dissolve quickly, rather than adding it in the beginning.
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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 .