Prepping And Cooking Potatoes
To peel or not to peel? If you’d like to add a little extra color and texture to your salad, leave the skins on. Just be sure to scrub them thoroughly with a vegetable brush before you cook them. Once you’ve either scrubbed or peeled your potatoes, cut them into bite-size chunks, place them in a large pot, and cover them with water. Use a large enough pot to allow for several inches of head room to accommodate the boiling, starchy water. Bring the potatoes to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
How long to boil potatoes for potato salad? Depending on your definition of “bite-size,” the potatoes will take between 8 and 15 minutes to cook. As soon as they’re tender enough to cut through easily, drain them and let them sit in the strainer for a bit to let the steam evaporate excess moisture. Remember that the residual heat will continue cooking the potatoes a little bit even after they’ve been drained.
Hot or not?
Beyond boiling. Boiling’s not the only way to cook potatoes for potato salad. Try some of these other methods:
History Of Potato Salad
Southern-style Potato Salad with a creamy mayonnaise-based dressing is All-American indeed, but did you know the original actually originated in Germany? And, when you compare the two, they couldnt be further apart.
German Potato Salad, while certainly still comforting, dresses on the lighter side with a vinegar-based dressing and no mayonnaise to be seen. It is served warm with a crumble of bacon and a sprinkle of fresh herbs. It sounds like a delicious side dish indeed, but when it comes to serving a crowd, the cold and creamy American rendition reigns supreme.
The French dressed theirs with a homemade aioli dressing, which hits a little closer to home as mayonnaise is a store-bought aioliwith a lit-tle less flavor. This is likely the reason Americans added that squeeze of yellow mustard to classic potato salad dressing!
So there you have it: In true American spirit, Old-Fashioned Potato Salad is actually an evolved adaptation of Old World potato salads.
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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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 .
Picking The Right Potatoes
The potatoes you use will make all the difference in the texture of your salad. Some cooks prefer waxy potatoes such as Yellow Finn, Yukon Gold, and red potatoes because they hold their shape when they’re cooked and keep their firm texture in the salad when they’re chopped up and tossed with dressing.
Russet or Idaho potatoes have a drier, starchier texture and tend to break down during cooking, chopping, and tossing with dressing. But that’s not necessarily a bad thing. This kind of potato soaks up dressing like a sponge and tends to yield a softer, creamier potato salad. Read up on how to choose the right potato for the recipe.
Tater Tip: Potatoes can add color highlights to your salad. Red potatoes are red on the outside and creamy white on the inside, while purple potatoes hold their color all the way through. You can also use sweet potatoes to add a cheerful touch of orange, as in this Caribbean Sweet Potato Salad.
Related: Get recipes for red potato salads.
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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!
Here Is What You Will Need For This Recipe:
- Baby Potatoes I love using these for potato salads. They cook up quickly and I like to leave the skin on. You can use regular potatoes too. Just chop them into roughly one and a half inch cubes.
- Mayonnaise You can use any mayo you prefer even the low fat stuff.
- Eggs Theyre the star of this dish, so you will need a full dozen!
- Sugar You need just a little bit of sweetness. You could omit this if you want.
- Grainy Mustard Just two teaspoons of this goes a long way in this salad. It adds just enough zing and so much flavour!
- Green Onions The freshness of green onions works so well in contrast to the heavy potatoes, eggs, and mayo.
- Seasonings Salt, ground black pepper, and celery salt.
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Best Potato Salad With Egg
My family and I look forward to summertime every year for one reason: the food! Whats better than a barbecue? And one of the best side dishes for a BBQ is potato salad.
Potato salad recipes are some of my favorites. Ive made so many different kinds, and can tell you the easiest way to make potato salad is to cook the eggs and potatoes in your pressure cooker!
Making Instant Pot potatoes for potato salad is so simple and saves so much time. The best part is, you can make the whole dish in just one pot for easy clean up. Even the eggs hard boil with the potatoes so you dont have to cook anything separately.
This recipe makes homemade potato salad easy. I know youre going to love it!
How Long To Boil Potatoes For Potato Salad
We cut our potatoes into 3/4-inch thick uniform cubes, then place them in a large pot with water covering by 1-inch. Bring water to boil, then reduce heat to a medium simmer and continue cooking for 5-8 minutes or until the potatoes are easily pierced with a fork. They should be fork tender and not crumbly.
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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!
Should You Cut The Potatoes Before Boiling Them
There are many different opinions on whether you should boil potatoes whole or cut them into cubes first. Honestly, I dont think it makes any difference. Personally, I cut them first and then boil because that way they cook and cool faster. But choose your preference the salad will taste the same either way.
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Additional Tips For Making Potato Salad:
The secret to this simple potato salad is that you must mix all the ingredients while the potatoes are still hot. It results in a delicious and creamy potato salad, with chunks and a tiny bit of a mashed potato feel.
The celery is optional but it does add a nice crunch. The onions are your other bit of crunch. Adjust proportions to your taste.
Salt and pepper your potato salad generously. You can always add more later, but potato salad does seem to soak up those basic seasonings.
If you prefer a bit of mustard flavor in your potato salad , simply squirt in a teaspoon or two of yellow mustard and stir well.
You can prep your eggs the day before by hard-boiling them and peeling them. I do this regularly. Then, I store them in a sealed container in the fridge until Im ready to make the potato salad the next day. Its so much easier to quickly chop up the eggs if they are already cooked, peeled and cooled.
When you are making a big batch of potato salad , I like to peel and dice my potatoes the night before. Be sure to use a sharp paring knife. This paring knife is my favorite, and at under $8, a bargain! Once they are diced, put them in a large pot and cover with salted water. Doing so will keep your potatoes from browning and again, save you time when you are ready to make the salad.
Whether you are making homemade potato salad for 50 people or for 10, you are sure to please with this delicious five ingredient homemade potato salad.
To serve 10 people :
To serve 25 people:
More Potluck Sides Youll Love
- Ranch Potato Salad is a creamy, full-flavored potato salad with pan-seared, thick-cut bacon and freshly grated Cheddar!
- Southwest Potato Salad features creamy Yukon Gold potatoes, black beans, corn, and a zesty chipotle dressing.
- Green Beans with Tomatoes and Bacon is an easy, slow-cooking side dish made special with fresh green beans, bacon, and fire-roasted canned tomatoes.
- Classic House Salad is the perfect starter to any meal and loaded with tons of flavor thanks to all those crisp vegetables, croutons cheese, and bacon!
- Tuna Pasta Salad is made with canned Albacore tuna, peas, pasta shells, and dill. Best of all, it comes coated in a delectable, creamy mayonnaise dressing that cannot be beaten.
- Bowtie Pasta Salad is a simple, crowd-pleasing dish packing tons of flavor and an Italian flare. It comes together quickly with very little prep thanks to a few fresh and a few ready-made ingredients.
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How To Make Deviled Egg Potato Salad
This dish tastes like part potato salad and part 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 pickles.
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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Including The Egg Yolks
Whenever I make an Egg and Potato Salad, I tend to only use half of the egg yolks. Let me explain. All of the eggs are hardboiled and then roughly chopped. Before I chop them, I cut the eggs in half and remove the yolk from half the amount of eggs. The only reason I do this is that I dont care for an extremely yellow salad!
I dont mind a little yellow tint to the finished product, but I dont want the salad to be completely yellow. Does it matter? Absolutely not! You can include all of the yolks in your salad, but if you do, keep in mind that your salad will be more yellow than the one you see in the photographs.
Its all in my head, I know! But, how many times have we all heard the expression that we eat with our eyes first? Well, my eyes tell me that I dont want to eat yellow potato salad. Ha! You do you, Dear Reader!
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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The Best Potatoes For Potato Salad
Depending on where you live, versions of potato salad can vary based on preference and location .
The best potatoes for potato salad are either Russet or Yukon gold because they stay firmer longer after theyve been boiled . If using thin-skinned potatoes, you can leave a few of the skins on to save the step of peeling.
How To Make Potato Salad:
Heres how to make the best potato salad recipe its so easy!
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How To Make Southern Potato Salad
This simple southern-style potato salad is as easy as 1, 2, 3!
Taste and season with salt and pepper. Refrigerate until ready to serve.
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.
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