What Do I Need To Make Potato Salad

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Can I Freeze This Potato Salad

How to Make Potato Salad – Classic American Potato Salad Recipe

I wouldnt freeze this, or any, potato salad. Between the eggs and the mayonnaise, theres just too much funkiness going on to mess with freezing.

With the make-ahead friendliness of the dressing and boiling of the potatoes, I think its a relatively easy recipe to make the day before serving. Skip the freezing in this recipe.

So, its not raisins, and plenty of Puerto Ricans can attest to the deliciousness of this Potato Salad with apples. Now I want you to give it a chance and try it for yourself. No rude comments about how nasty it sounds taste it. Youll see millions of us cant be wrong. Dont forget to share this recipe on your Sides board and tag me when you make it.

How To Make Potato Salad

There’s more than one formula for a great potato salad. There are creamy potato salads, vinegar-based potato salads, warm potato salads, cold potato salads, and a world of add-ins to flavor up the mix. And then there are the potatoes: Russets, reds, Yukon Golds. We’ll take you through the different styles of potato salads, show you how to cook the potatoes, and suggest top recipes to try.

Try this recipe for Best Classic Potato Salad from Nicole Mcmom, and watch the video above to get all her tips for how she makes her favorite potato salad.

Healthy Broccoli Salad With Kale

Why add kale to broccoli salad, one might ask?

I find that finely chopped kale blends perfectly into the broccoli creating little pockets to hold the dressing and other tasty tidbits.

It offers more nutritional value to the salad, than just broccoli alone. Yet friends and family members resistant to kale, wont even know its there!

Im tricky like that.

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Puerto Rican Potato Salad

Prepare to be scandalized. This Puerto Rican Potato Salad is creamy, loaded with spices and aromatics, and *gasp* a sweet element! No, Messy Boots, its not raisins. Stay with me.

This flavor-packed side dish has crossed the sea from Puerto Rico to the mainland, and for a good reason. We know what were doing when it comes to this dish. Anyone who didnt grow up eating it remembers their first bite of this recipe. Those of us who know whats going on watch their reaction when they bite into the surprise ingredient. It never disappoints. And they are forever a fan

Are Boiled Or Roasted Potatoes Better

Easy Homemade Amish Potato Salad Recipe

Boiling is the quicker and simpler option, but roasting allows you to introduce flavour from the beginning. Ingredients added during roasting will lend a helping hand to amp up your dressing go for cloves of garlic, rosemary, lemon, anchovies or pancetta. Plus, less of the flavour will leach from the potatoes, and the crispy edges provide a satisfying chew.

If you prefer boiling, try adding garlic cloves to your water. By the time the potatoes are cooked, the insides of the garlic will be soft enough to mush into a paste, which can then be added to mayonnaise or dressing. Its not as intense as you may think the flavour of boiled garlic is mellow and sweet.

Verdict? Both wed boil our potatoes to start with, then finish them in the oven.

Compare our new potato & sundried tomato salad with our roast potato & radish salad.

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How To Make German Potato Salad

German potato salad is usually served warm, unlike classic potato salad with egg and mayo. German potato salad recipes usually feature bacon and vinegar as main ingredients. Since it’s served hot, German potato salad isn’t as much of a picnic favorite as classic potato salad, but that doesn’t mean you should pass this version up. Try serving German potato salad for dinner alongside just about any meat entrée, or make this warm dish in winter for a cold-weather variation of summer potato salad.

How To Make Red Potato Salad With Herbs

Instructions

  • Preheat the oven to 400 degrees F. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.
  • Shake the pan to spread the oil around. Then roast the potatoes for 30-40 minutes, until golden brown and tender. Make sure to flip once halfway through. Add the chopped garlic and shallots to the potatoes 5 minutes before they are ready to come out of the oven.
  • Once the potatoes and garlic are roasted, allow them to cool for a few minutes. Then toss them with the capers, fresh herbs, Dijon mustard, and mayo. Mix well, and add 1-2 teaspoons of caper juice to season and thin out the dressing if needed. *Be careful with the caper brineits really salty! Cover and refrigerate until ready to serve.

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The Best Potatoes For Potato Salad

Are you using the right kind?

Raw potatoes close up on a wooden table

Fraya is a chef and a contributing writer at Food Network.

Surprise, all kinds of potatoes can be used for potato salad. Which variety you use depends a which kind of potato salad you’re making. Below, we walk you through when to use each type of potato, plus how to boil each. And for a complete guide to making potato salad, check out our story How to Make Potato Salad.

Best Ever Potato Salad

How to Make A Potato Salad Worthy Of The Cookout Tasty

This moreish potato salad is made with a homemade garlic mayo and topped with pinenuts. My absolute go-to for summer barbecues!

There are potato salads, and then there is THIS potato salad. Once you’ve tried this version, you’ll never want to eat store-bought again. The key to this recipe is the herb-filled garlic mayo. Perfect for making in summer when fresh herbs are plentiful.

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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
  • kosher salt and fresh ground pepper

You Can Try A New Kind Of Potato Salad To Avoid A Watery Mess

If you’re really cursed and can’t seem to turn out a chunky potato salad that you’re really happy with, you might want to try something different. Japanese cooks make potato salad, too, but it’s a bit different from the potato salad that we might know. The salad, also known as yoshoku, features spuds which have been mashed and can be mixed with sliced cucumber, carrot, canned corn, egg, and cubes of ham. Just One Cookbook recommends that you use Russet potatoes which have been peeled and cut into big chunks before they are boiled in high heat and mashed. For a really authentic yoshoku, use Japanese Kewpie mayonnaise. It’s a game changer!

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Potato Salad In A Wrap With Ham And Bacon Added

A wrap is like a sandwich, but rolled up in a big tortilla.

Its a great way to use up potato salad, and adding some ham and bacon makes it even better.

Just put some of the potato salad in the middle of the tortilla, add some slices of ham and bacon, and roll it up.

Then you can either eat it as is, or grilled in a pan for a hot and delicious meal.

Best Potatoes For Potato Salad

Easy and Healthy Mustard Potato Salad

Most of our Test Kitchen’s potato salad recipes call for waxy potato types such as red, yellow fingerling, and new potatoes. We prefer these over softer types like the traditional Russet because they hold their shape better once cooked and stirred into the dressing.

Now that you’re a pro at making homemade potato salad, branch out to a new potato salad recipe. Give plain potato salad a BLT sandwich twist. Utilize the whole garden with our summer vegetable potato salad. Swap the dressing for pesto or try making a sweet potato salad. No matter which recipe you choose, you’ll know you’ve brought one of the best potluck side dishes of all time to the table.

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How To Peel & Cut Potatoes

Once the potatoes are tender, remove them from the boiling water. Now, while the potatoes are still warm, is the best time to peel them But not with a peeler!

Using a tea towel firmly rub the boiled potatoes and the skin should come right off. The tea towel will allow you to handle the potatoes even while theyre still hot.

Cut the potatoes into large chunks . The potatoes are going to continue to break down in size as we stir in additional ingredients, so its a good idea to start off kind of big.

How Far Ahead Can I Make The Mayo Dressing

Next, add the spices to the bowl. Dont skimp on the spices. Remember, potatoes dont taste like much besides earth on their own, so you want to give them a fair amount of spice to jazz them up. Stir the spices into the dressing mixture well.

This dressing can be made up to two days before making the salad itself. Just prepare it as instructed and store the dressing in a tightly-sealed container.

This ones free: this dressing is great to use for chicken, egg, or tuna salad. Macaroni salad, too, tastes great with this dressing base.

Peel, then chop the hard-boiled eggs after theyve cooled. I just give mine a really rough chop. I also bank on the majority of the yolks popping out from the whites as I cut. Dont be too fussy here. Its all going to the same place.

Chuck the eggs into the bowl with the dressing. Add the potatoes. Its okay if the potatoes are still warm. I actually find this works to our advantage flavor-wise. The still-warm potatoes absorb more of the dressing and seasoning than they would if still cold. Adding them to the dressing instead of pouring the dressing over them also makes mixing easier.

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The Best Potato Salad Dressing

Mayonnaise: The creamy fattiness you get from mayonnaise is a hallmark of a good potato salad dressing. Use your favorite store-bought mayonnaise or make your own.

Yellow Mustard: This is no time to be pretentious with your mustard. Yes, a nice whole grain Dijon mustard will a more refined flavor. But the color and classic Americana taste that you want in potato salad is best found in a bottle of yellow mustard.

Relish: The pickley, tangy flavor of your favorite store-bought relish will add a really nice dimension to the dressing.

Seasonings: In this dressing we lean on some of the classicsgarlic powder, onion powder, and pepper. This is also when we are going to add the salt, which should stay mostly suspended in the dressing and penetrate into the potatoes too much.

Mix all of your dressing ingredients together in a small bowl, taste for salt, and then fold into your potatoes.

When Do Puerto Ricans Serve This Potato Salad

How to Make Potato Salad | EASY & HEALTHY RECIPE

Not only a simple accompaniment to a weeknight dinner, this spud salad also makes an appearance at every celebration, party, or holiday dinner on the Puerto Rican calendar. Because its inexpensive to make and feeds a large crowd, it, like the U.S. version, is a popular food choice for massive gatherings. Even if youre not hosting large crowds, it still makes sense to prepare this salad to serve as a side dish since it stores so well in the fridge. The flavors deepen as the salad sits, so the next two days of eating are better than the first.

Its eaten at the same events and in the same ways as in the U.S. Any time you have people gathering, theres sure to be a massive tray of this salad on someones rickety, old card table. This potato salad shows up at every function Ive ever been to hosted by a Puerto Rican.

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Use It As A Dressing For Your Salad

As you know, its important to eat your greens.

But sometimes, eating a big salad can feel a bit boring.

Thats where this tip comes in: use your leftover potato salad as a dressing for your salad!

Its a great way to add some extra flavor and creaminess to your meal, and its a great way to use up leftovers.

Simply pour your potato salad over your greens and enjoy!

Why not make another batch of potato salad with your leftovers?

You can add some additional vegetables, such as chopped celery or green onions, or even some chopped hard-boiled eggs.

Mix it up and enjoy!

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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What Is Potato Salad Made Of

There are many iterations of potato salad, including ones with creamy dressing or tangy dressing. Below, we outline the common ingredients most potato salads share.

  • Potatoes: waxy or starchy potatoes
  • Dressing: creamy or oil-and-vinegar
  • Acid: a splash of white wine vinegar or apple cider vinegar intensifies the flavors of the potato salad
  • Crunchy vegetables: celery and onion are the most common
  • Protein: hard cooked eggs and ham or bacon are popular, but not necessary add-ins
  • Extra flavors: mustards, herbs and spices and hot peppers are frequently used
  • Salt and pepper: potatoes are starchy, so you need salt in the cooking water and in the salad

Dont Skimp On The Eggs

Cauliflower " Potato Salad"

Not all potato salad recipes are mayonnaise-based. Some are made with an oil and vinegar dressing, while others are heavy on the mustard, Greek yogurt or sour cream. But many of our favorite potato salads contain eggs in one form or another. No matter which type of dressing you choose, dont be afraid to add hard-boiled eggs to the mix: The yolks add a rich, creamy flavor.

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Let The Potato Salad Chill

Its tempting to toss your potato salad together and dig right in, but its best to give the flavors at least an hour to meld. If you really dont have time, you can make the dressing ahead of time and let it marinate while the potatoes coolbut the salad will taste better when it marinates as a whole. Potato salad often tastes even better on day two, if youre able to make it ahead of time.

Find your new favorite from our top potato salad recipes.

How Do I Store Leftovers

Cover leftover potato salad and store it in the fridge for 3 days.

Usually, the potato salad will look dry the longer it sits. All it needs is a quick stir to make it creamy again. Avoid leaving it out for long periods as the mayonnaise will spoil. If you dont eat it within 3 days of making it, its best to throw it outand seek therapy for why you cant complete important tasks.

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Which Potatoes Are Best For Salad

Waxy or floury that is the question.

  • Waxy potatoes in heritage varieties such as pink fir apple have an attractive nutty flavour and firm bite, though they can be quite expensive.
  • Floury potatoes are more likely to break down and fray when tossed during the dressing process, but if this is your desired effect, go with it.
  • Alternatively, you could veer leftfield and choose sweet potatoes instead, but be mindful of matching dressing and additions accordingly.

Verdict: Waxy, red-skinned or new potatoes for more traditional potato salads, but sweet potatoes work harder in the flavour stakes.

Potato Salad For A Crowd

How To Make The Best Potato Salad

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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Common Questions For Potato Salad:

What goes well with Potato Salad? In my opinion – everything! But seriously, this salad goes so well with barbecued meats, salmon, ribs or even sausages.

Is this recipe gluten free? Yes! Just make sure you check the labels on all your sauces to be sure though.

What other additions could I make? If you want to jazz things up, check out my epic recipe for Pesto Potato Salad, made with a pesto dressing and crispy bacon bits.

Pesto Potato Salad – a similar potato salad made with basil pesto and crunchy bacon bits.

TIPS

  • If pine nuts are out of the budget, you could substitute them for slivered almonds or sunflower seeds.
  • This salad should last for 3 days in the fridge.
*Disclaimer*If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.

Picking The Best Potatoes

The number one concern when making potato salad is picking and cooking the potatoes. This is potato salad after all! Waxy potatoes are really the best choice here they hold their shape after cooking and have a soft, creamy texture. Red-skinned potatoes like Red Bliss are my stand-by for salads, but check out this list of 16 Kinds of Potatoes for some other ideas. For a slightly softer mashed texture in your salad, you can also try using any all-purpose potato these have a good balance of waxy and starchy characteristics.

Read more: How to Choose the Best Potatoes for Potato Salad

When it comes to cooking the potatoes, I take the traditional approach: chop them up and simmer them in water until tender. I usually leave the skins on when I make potato salad I like the spots of color they add to the dish, plus theyre thin enough that theyre usually quite tender. If youd prefer to peel your potatoes, its easiest to boil them whole, then peel them and cut them into chunks.

For step-by-step instructions on this step, see How To Boil Potatoes

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