What Is The Recipe For Potato Salad

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Can I Peel The Potatoes Before Cooking

How to Make World’s Best Potato Salad | Potato Recipe | Allrecipes.com

Mom always cooked the potatoes with the peels, then pulled off some of the peels after cooking. This allows you to leave some potato skins in the salad, if you like, for extra texture. Also, it elements the need for a vegetable peeler because the skins will pull right off after the potatoes are fully cooked.

However, if you do not want to incorporate any of the potato skins into the salad, you can peel them beforehand. Its a matter of personal preference.

Tips For Perfect Potato Salad

  • Cook potatoes just until fork tender but dont overcook them or they can absorb water and get too mushy.
  • Thin-skinned potatoes do not have to be peeled or can easily be peeled after boiling.
  • Potatoes should be cooled before adding the dressing.
  • Dress the salad generously as the potatoes will absorb some of the dressing.
  • Be sure to leave time to refrigerate the potato salad before serving, this allows the flavors to blend.

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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Kale Brussels Sprout Salad

If youre looking for healthy fall salads that will tantalize your tastebuds with seasonal flavor, youve come to the right place. Inspired by some of the best fall salads on the internet, this autumn salad will make a delicious addition to your Thanksgiving table and your collection of healthy meals for weeknight dinners. You can even use my guide on how to massage kale to give this simple green salad tender, flavorful leaves.

The Best Potato Salad Recipe Ever

Honey

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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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.

Ottolenghi Butternut Squash Salad

When making fall green salad recipes for a crowd, you want a dish guaranteed to satisfy. This fall vegetable salad, right from Ottolenghis cookbook , will make a brilliant addition to any autumn spread, with bold red onion, tangy tahini dressing, and tender butternut squash. New to cooking bulgur? No problem. Learn how to cook bulgur using my foolproof guide, and this delectable family dinner will come together in a snap.

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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.

Picking The Best Potatoes

How to Make Potato Salad – Classic American Potato Salad Recipe

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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Ingredients For The Best Potato Salad Recipe

Here are some of the ingredients that take this from a good potato salad to the BEST potato salad recipe!

  • Red potatoes: I swap the typical waxy potatoes or Yukon gold potatoes for red potatoes .
  • Green onion: In comparison to red onions, green onions have a milder flavor. You can use the white part for a stronger flavor, and the green ends for garnish!
  • White wine vinegar: The creamy dressing is made of a combination of mayo and white vinegarno yellow mustard, Miracle Whip, or pickle juice here!
  • Sweet pickles: I love swapping dill pickles for sweet pickles to add a different, sweeter flavor.

Can I Make Potato Salad In Advance

Potato salad is best eaten within 8 hours of making. It is best to make potato salad the day youre going to eat it. It tastes great if the flavors have some chance to meld together, but all potato salads can turn watery if they sit too long.

If you want to make it in advance be sure to use red-skinned potatoes like this recipe calls for. Starchy potatoes or white potatoes dont hold up as well.

Also you can toss the hot cooked potatoes in the vinaigrette mixture, but then let them cool before adding the sour cream/mayo mixture. This will prevent the potato salad from becoming oily.

TIP: Toss the hot potatoes in the vinegar/sugar/seasoning mixture. But wait to fold in the sour cream/mayo mixture until the potatoes have fully cooled.

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Why Our Potato Salad Recipe Is The Absolute Best

  • We use whole grain mustard in our dressing which, adds a really subtle and pleasant tartness to the dish.
  • Mashing some of the potatoes which really helps to maximize the creaminess without having to add more dressing.
  • Since were big egg salad fans we added some boiled eggs to our potato salad and we just love it so much!

What Is Potato Salad Made Of

Ever Popular Potato Salad

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

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How To Boil The Perfect Eggs

  • Place eggs in a sauce pan and cover with at least 2 inches of cold water. Bring the water to a boil over medium heat and let the eggs cook for 10 to 12 minutes, depending on the size. If using very fresh eggs, add 1 teaspoon of salt to the water to help the eggs peel easier.
  • Once ready, drain the hot water and run cold water over the eggs until the shells are cold. Theyre ready to peel!
  • You can add vinegar to the water before the eggs go into boil, it will prevent the shells from cracking!
  • Ingredients For Potato Salad

    Potatoes Red potatoes or Yukon gold potatoes are our top pick for potato salad. Theyre thinner-skinned and tend to hold their shape fairly well.

    The texture of russet potatoes is more grainy and then tend to fall apart more . Russets will need to be peeled as the skins are thick.

    Fingerling potatoes, baby potatoes, or new potatoes dont require peeling and tend to hold their shape well but they dont absorb the dressing as well If using these potatoes, I sometimes give a few of them a slight mash.

    Add-Ins The possibilities are endless. We love potato salad with eggs but if eggs arent your thing, skip them!

    Add a bit of crunch with radishes and celery. You can also add in your favorites such as chopped pickles, cheddar cheese, or a handful of crumbled bacon!

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    S For Making Baked Potato Salad

  • Preheat the oven to 400 degrees F.
  • Arrange the potatoes in a single layer on a baking sheet and put it in the center of the oven. Meanwhile, in a food processor or blender, combine the parsley and basil leaves. Season with salt and pepper, to taste. Add the water and blend. With the motor running, pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream. This doesnt need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and set aside.
  • In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, caper liquid, gherkins and gherkin liquid. Whisk in the remaining olive oil. Taste for seasoning. When the potatoes are tender and yielding when pierced with the tip of a knife, remove them from the oven. Allow them to cool for a few minutes and peel half of them. Some potato skin is a nice flavor in the salad.
  • Put the potatoes in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper, to taste, and toss them in the dressing. Drizzle with the parsley/basil puree and stir to blend. Keep warm, at room temperature, until serving.
  • Making A French Red Potato Salad Recipe

    How to Make A Potato Salad Worthy Of The Cookout Tasty

    In hindsight, I often find that improvisations birth many of my best kitchen creations. As Plato said, Necessity is the mother of invention. I say necessity keeps you open-minded, at least in the kitchen!

    In my heart, moms potato salad will always be #1. But I do love this new variety, tremendously. Since that day, I have swapped dried Herbs De Provence, for fresh rosemary, thyme, and lavender. This creates a brighter floral, french-countryside quality.

    Ive also taken to roasting the potatoes instead of boiling them, producing a much better color and texture.

    As with all potato salad, the longer it sits, the better it gets. I like to make the French Red Potato Salad Recipe the night before its going to be served.

    That way, the flavors have time to fully absorb into the potatoes. However, if you just cant wait, it will still taste wonderful moments after mixing!

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    Recipe For Baked Potato Salad

    Making the perfect Baked Potato Salad should only take approximately 1 hr 5 min . Its considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Baked Potato Salad recipe can feed your family for 4 to 6 servings.

    There are many different ways to make this Baked Potato Salad recipe. Once youre familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! Weve also listed potential Cookware items below that might be necessary for this Baked Potato Salad recipe.

    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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    Tips For Making This Recipe:

    • I prefer to leave the skin on the potatoes when I make this recipe.
    • I use whole egg mayonnaise for this recipe, you can use light mayonnaise, however the flavour might be different.
    • While the potatoes are boiling and the bacon is cooking, prepare your dressing. For best results, carefully combine all of the ingredients together while still warm.

    Can you make Potato Salad in advance?

    This salad can be made up to two days in advance and stored in an airtight container in the fridge. Its best enjoyed within four days of preparing.

    What are the best potatoes to use when making Potato Salad?

    I prefer to use baby potatoes, however you really can use any variety you prefer.

    Red White And Blue Potato Salad

    Cheddar Bacon Potato Salad

    This red, white, and blue potato salad is the perfect choice for a Fourth of July cookout or picnic. Purple potatoes, unpeeled red-skinned potatoes, and white potatoes make up the delicious themed salad. This version includes eggs and a combination of mayonnaise and sour cream, but feel free to alter it a bit if you have a favorite dressing.

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    How To Chop Fresh Dill Weed For Potato Salad

    We have a few picky eaters in the family who dont care for anything crunchy in their potato salad. Personally, I love adding celery and green onion for extra texture and flavor.

    Theres also some debate in the family over pickles vs. dill weed. Again, the crunchy factor comes into play. However, dill weed adds such a delightful dimension to the potato salad flavor.

    Heres how to chop fresh dill weed:

  • First, remove the fern-like leaves and stems from the thick center stem.
  • Then, use a large sharp knife to mince the dill leaves to the desired consistency.
  • If you dont have fresh dill, you can use dried, but its always best to use dried seasonings within six months of purchase.
  • To get the best flavor from the dried dill, crush it between your hands before adding it to the salad.
  • Instructions For A Black Folks Potato Salad Recipe

    • For an easy soul food potato salad recipe, you can use the Instant Pot electric pressure cooker to quickly boil the eggs and potatoes.
  • Peel the russet potatoes and leave them whole.
  • Open the Instant Pot lid and place the Instant Pot trivet rack inside the stainless-steel inner pot.
  • Add 1 cup of water and then the potatoes on the trivet rack.
  • Close the Instant Pot lid and pressure cook on high for 10 minutes.
  • When the cooking time is finished, allow a natural pressure release for at least 10 minutes.
  • To open the Instant Pot lid, move the valve to venting and manually release any remaining pressure, if applicable.
  • Use an oven mitt to remove the trivet rack with the potatoes.
  • Allow the cooked potatoes to cool enough so theyre still warm to the touch .
  • Then coarsely chop the potatoes into medium-sized chunks and add them to a large mixing bowl.
  • Pour the vinegar over the chopped potatoes while theyre still warm, and set the bowl aside.
  • Add the trivet rack or egg rack inside the Instant Pot stainless steel inner pot.
  • Add the eggs to the racks and then pour 1 cup of water over the eggs.
  • Close the Instant Pot lid and pressure cook on high for 5 minutes.
  • While the eggs are boiling, dice the pickles, celery, and onion and add the diced vegetables to the bowl of chopped potatoes.
  • Add the mustard, mayonnaise, sugar, salt, and pepper to the bowl and set the bowl aside.
  • When the cooking time for the eggs is finished, allow a natural pressure release for at least 5 minutes.
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    My Favorite Potato Salad Dressing

    Our potato salad recipe airs on the classic, more traditional side, but we do have a couple of tweaks.

    For the salad dressing, we use mayonnaise and sour cream. Both make the dressing extra creamy, but mayonnaise can be heavy by itself.

    Adding the sour cream lightens up the dressing a bit. If youre used to only using mayonnaise, try adding a bit of sour cream next time. Its a game-changer. When I really want to up my potato salad game, I use homemade mayonnaise. Its easier than you might think. Here is our mayonnaise recipe with a video that walks you through how to make it.

    We also add regular yellow mustard, which adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in our recipes, but when it comes to this salad, regular yellow mustard wins.

    We add vinegar as well, but not to the dressing. Instead, we sprinkle vinegar over the cooked potatoes. We learned this tip from Alton Brown.

    After dicing the cooked potatoes, scatter a tablespoon or so of vinegar over them. Its incredible how much of a difference the vinegar makes. Use apple cider vinegar, white, or red wine vinegar or even dill pickle juice!

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