Hands down, that is my favourite creamy potato salad recipe (and so lots of our readers agree, simply learn the critiques). See the best way to make our home made potato salad with a easy basic dressing. Jump to the Easy Potato Salad Recipe
How to Make the Best Potato Salad
There’s no have to be intimidated. Potato salad could be very easy to make. With a number of tips, you’ll be making it like a professional very quickly. While we’re with regards to potatoes, you must know that we love them round right here! Here are a number of extra favourite recipes: Our go-to mashed potatoes, these simple baked candy potato fries, and our smoky roasted fingerling potatoes with a dipping sauce impressed by this recipe!
The Best Potatoes to Use
Small, waxy, and thin-skinned potatoes are greatest for potato salad. Small yellow, white or pink potatoes are excellent (fingerling potatoes work, too). They are quick-cooking, and since they’re already small, there’s no want to cut them earlier than cooking them.
Leave the potatoes entire. Whole cooked potatoes preserve extra of their taste and pure sweetness. We’re additionally keen on the feel of potatoes when they’re cooked entire in comparison with chopped.
If you don’t have small, waxy potatoes out there, different potatoes will work of their place; the feel can be barely completely different. We strive to not use russet (baking) potatoes since they have an inclination to collapse.
If that’s all you could have, don’t fear. Chop them earlier than cooking — they’re much bigger and take a very long time when cooked entire. (We use the identical styles of potatoes for our favourite roasted potatoes recipe.)
How to Cook the Potatoes
We simmer potatoes entire in salted water when making potato salad. Here are our prime ideas for doing it:
Salt the cooking water. It’s essential so as to add a beneficiant quantity of salt to the cooking water. By salting the water, the flavour of the potatoes comes out. They gained’t style salty, solely like wonderful potatoes.
Simmer, don’t boil. When it involves cooking potatoes for potato salad, there’s no have to boil. When you do they violently bash towards one another. Instead, deliver the water with potatoes to a boil then cut back the warmth to a mild simmer. The potatoes prepare dinner simply as shortly.
Potatoes are cooked when you’ll be able to push a fork by way of the middle. When they’re finished, drain the potatoes and add them to an ice bathtub, which stops them from cooking. After 2 to three minutes they’re cool sufficient to deal with.
While I really like utilizing skin-on potatoes for mashed potatoes, I prefer to take away the peel from the potatoes for this. Since I exploit small potatoes, peeling them earlier than cooking can be a irritating job.
Instead, I prepare dinner my potatoes with the peel on, allow them to cool, after which peel. Since the potatoes are cooked, the peel comes off simply (you’ll be able to see us do that in our video above).
A Quick Recap
- Small waxy potatoes are greatest — they prepare dinner shortly, and there’s no want to cut them.
- Cook the potatoes entire. They style higher and don’t get waterlogged.
- Bring the water to a boil then cut back to a mild simmer.
- Add a beneficiant quantity of salt to the cooking water. Without salt, the potatoes gained’t style superb.
- Cook potatoes till fork tender, drain them then add to an ice bathtub, stopping them from overcooking.
My Favorite Potato Salad Dressing
Our potato salad recipe airs on the basic, extra conventional facet, however we do have a few tweaks. (If you might be on the lookout for a non-creamy dressing, check out our inexperienced bean and potato salad with feta and olives or this herby, mayo-free model.)
For the salad dressing, we use mayonnaise and bitter cream. Both make the dressing further creamy, however mayonnaise might be heavy by itself.
Adding the bitter cream lightens up the dressing a bit. If you’re used to solely utilizing mayonnaise, strive including a little bit of bitter cream subsequent time. It’s a game-changer.
When I actually wish to up my potato salad recreation, I exploit home made mayonnaise. It’s simpler than you may suppose. Here is our mayonnaise recipe with a video that walks you thru the best way to make it.
We additionally add common yellow mustard, which provides an additional kick of taste in addition to a little bit of colour. I normally use Dijon mustard in our recipes, however in the case of this salad, common yellow mustard wins.
We add vinegar as effectively, however to not the dressing. Instead, we sprinkle vinegar over the cooked potatoes. We discovered this tip from Alton Brown.
After dicing the cooked potatoes, scatter a tablespoon or so of vinegar over them. It’s unbelievable how a lot of a distinction the vinegar makes. Use apple cider vinegar, white, or pink wine vinegar and even dill pickle juice!
The Rest of the Ingredients
Now we now have completely cooked and seasoned potatoes and a creamy dressing, it’s time so as to add some further elements.
Potato salad is a private course of, and there are many opinions on the market as to what makes it “perfect” or “the best.” The recipe under is our model — it consists of every little thing we love, however do not forget that it’s your potato salad, so add what you want!
Celery and Pickles — The celery provides a beautiful crunch and our home isn’t steady with out dill pickles within the fridge so including them is a no brainer for us. If you don’t like pickles in potato salad go away them out (you too can change them with candy pickles).
Red Onion — I really like the sweetness and crunch of pink onion on this. To guarantee that the onion doesn’t overpower the salad with uncooked onion taste, I “deflame” the onions. It’s a easy course of, merely add cool water to chopped onion and put aside for 10 minutes. The time within the water takes the uncooked edge off the onion.
Hard-Boiled Eggs — Maybe it’s how we had been introduced up or what we’re used to however, potato salad with out eggs is lacking one thing. Hard-boiled eggs add texture and further creaminess.
Fresh Herbs — The most typical herbs are parsley and chives, however dill, cilantro, and tarragon all work effectively. In our recipe under, we use each dill and parsley. Experiment for your self to see what you like. Add a tablespoon at a time then style. Also, keep in mind dill and tarragon are a bit of stronger than different herbs so add accordingly.
What Our Readers Are Saying
If you don’t imagine that our recipe helps you obtain the most effective home made potato salad, check out what our readers are saying in regards to the recipe! More critiques are within the feedback part under.
“I’ve 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! It’s so much better than the potato salad purchased at the store.” – LouAnn
“I LOVED this potato salad!” – Paula
More Easy Side Dishes
Here is my favourite option to make coleslaw. With a beneficiant quantity of acidity from apple cider vinegar and Dijon mustard.
Our broccoli salad with bacon has cranberries, pink onion, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar.
I really like crunchy salads. This vinegar-based cucumber salad is addictive.
This pasta salad with orzo is filled with goodness. There’s a easy lemon French dressing, cucumber, olives, artichokes, tomato, and recent herbs. Or check out our simple pasta salad with mozzarella and parmesan (it’s so good).
Recipe up to date, initially posted May 2013. Since posting this in 2013, we now have tweaked the recipe to be extra clear. The recipe video has additionally been up to date. To watch the unique video (from 2013), watch it on YouTube – Adam and Joanne
Easy Creamy Potato Salad with Tips
Small yellow, white, or pink potatoes are greatest for potato salad. The potatoes preserve their pure moisture and sweetness this fashion. If you’re in a pinch, you’ll be able to chop the potatoes, keep in mind they may take much less time to prepare dinner. Adding recent herbs is a pleasant contact – we like to make use of a mix of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work effectively. Add about two tablespoons of herbs at first then add extra to style. Dill and tarragon are robust, so chances are you’ll not want the entire 1/4 cup.
If you’ll be able to, strive place the salad within the fridge for half-hour or so earlier than serving. This further time helps the flavors mingle and makes for a greater potato salad.
Makes 6 Servings
Watch Us Make the Recipe
You Will Need
2 kilos small yellow, pink, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup bitter cream
1/4 cup mayonnaise, strive our home made mayonnaise recipe
1 tablespoon yellow mustard, substitute Dijon or entire grain mustard
1/2 medium pink onion, finely chopped (about 1/2 cup)
3 celery stalks, finely chopped (about 1/2 cup)
1 medium dill pickle, finely chopped (about 1/3 cup)
2 hard-boiled eggs, peeled and chopped, non-obligatory
1/4 cup chopped recent herbs (parsley, dill, chives, tarragon, or cilantro)
Salt and freshly floor black pepper
- Cook Potatoes
Add potatoes to a big pot and canopy with 1 1/2 inches of water. Season with salt — use one teaspoon for each quart of water. Bring the water to a boil then cut back to a low simmer. Cook 15 to twenty minutes or till simply pierced with a fork.
Meanwhile, arrange an ice bathtub. Add chilly water to a medium bowl stuffed with ice. Drain the potatoes and add to the ice bathtub. When cool, peel potatoes by gently pinching the pores and skin and pulling it away. Chop peeled potatoes into bite-size chunks then add to a big bowl. Scatter the vinegar over potatoes and frivolously season with salt.
Adam and Joanne’s Tips
- Substitute 1/2 cup crème fraîche for the bitter cream.
- Make potato salad as much as 3 days upfront.
- For directions on the best way to prepare dinner exhausting boiled eggs, go to our tutorial: How to Cook Hard Boiled Eggs.
- You can use dried herbs for this salad, we suggest including a heaping tablespoon of dried herbs (I particularly love dill and chives).
- Nutrition information: The diet information supplied under are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
Nutrition Per Serving: Serving Size 1/6 of the recipe / Calories 250 / Protein 6 g / Carbohydrate 29 g / Dietary Fiber 4 g / Total Sugars 3 g / Total Fat 13 g / Saturated Fat 4 g / Cholesterol 75 mg