Boiled new potatoes mixed with sour cream create a simple, tasty side dish ideal for summer gatherings.
Potatoes, cream cheese, and green onions. Do I need to say anything else? This easy potato salad recipe is my favorite for days when I require a side dish that is quick and simple to prepare using ingredients I already possess at home. I enjoy using new or baby potatoes since they cook rapidly and don’t require peeling. The dressing includes sour cream (you may add a little milk or water to thin it out if desired), garlic powder, minced chives, salt, and pepper. 6 components for the richest potato salads?
Is it possible to prepare potato salad the day prior?
Indeed, this potato salad can be prepared the day prior. Prepare the salad, then let it cool thoroughly before covering and placing it in the refrigerator. Take out of the refrigerator one hour prior to serving.
Recipes for summer side dishes
Simple creamy curried macaroni salad
Smooth condensed milk potato salad
Pasta salad with sun-dried tomato pesto
Quinoa salad with peas and feta
Mexican corn mac salad
Simple spicy garlic roasted potato wedges
Simple side salad with lemon vinaigrette
Fixings
3 pounds little reddish brown potatoes, daintily cut
6 thick-cut bacon cuts, cooked fresh and disintegrated
Place potato cuts in a Dutch stove, and cover with cold water; heat to the point of boiling over medium-high. Diminish hotness to medium-low, and stew until delicate, around 15 minutes. Channel and cool. Place potatoes in an enormous bowl; tenderly mix in bacon.
This is undoubtedly our family's top potato salad, and there's a good reason for that! It's remarkably simple to prepare, requires basic ingredients, and includes a timeless 3-ingredient dressing that's so delicious you'll want to scrape the bowl.
We've been preparing this recipe for years, and truly, I haven't discovered anything that surpasses its ideal combination of creaminess and taste. We absolutely adore this dressing, to the extent that we incorporate it into our more herby red potato salad!
Aside from being incredibly tasty, this recipe is super simple to prepare! I’ll provide my advice for flawlessly cooked potatoes, clarify the role of each ingredient, and highlight that amazing dressing. Believe me, if you remember one thing from today, make a note of our potato salad dressing—it's revolutionary! Additionally, if you ever desire a distinct flavor, you may also appreciate my mayo-less lemon herb potato salad for a fresher, vinaigrette-style alternative.
Essential Components
Potatoes: For potato salad, small, waxy, and thin-skinned varieties are ideal. I particularly enjoy small Yukon Gold potatoes, as shown in the picture. They prepare fast, and because they are tiny, we cook them whole, resulting in reduced prep time! Russets or baking potatoes are suitable, though the texture varies slightly. You will need to chop them before cooking.
Celery and Pickles: Both contribute a crisp freshness. Our family ADORES dill pickles, so we consistently include them, but you can omit them or substitute with sweet pickles instead.
Red Onion: I enjoy adding some onion to my salad and prefer to “deflame” the onions prior to including them in my salad. It’s simple. Immerse chopped onions in cold water for 10 minutes, then strain. The time spent in the water softens the sharpness of the onion.
Hard-Boiled Eggs: I always include eggs in my potato salad, but feel free to skip them if you don't like them. Here’s my method for cooking hard-boiled eggs if you require it.
Herbs: Dill and parsley are my favorites in this salad!
The ULTIMATE Potato Salad Dressing: With just 3 ingredients, it's so delicious that I find myself licking the bowl clean. Mayonnaise and sour cream enhance our dressing's creaminess without being overly rich, while yellow mustard contributes a burst of flavor and hue (I typically use Dijon mustard in our dishes, but standard yellow mustard is the best choice here). Regular yogurt serves as a replacement for sour cream, and homemade mayo adds a special touch. We utilize the same dressing for this creamy red potato salad and transform it into a sauce for the roasted fingerling potatoes.
How to Create the Finest Potato Salad
I’ve prepared this potato salad numerous times and am consistently pleased that I have. Here are three suggestions I believe you should be aware of to ensure you achieve the best outcome:
I boil whole, small potatoes in well-salted water when preparing potato salad. For small to medium potatoes, you're considering a cooking time of 15 to 20 minutes. I keep the peel on, enhancing the texture and flavor significantly when mixed into the salad.
I remove the skin from the potatoes after they are cooked. Although I enjoy making mashed potatoes with skin-on potatoes, I peel them for potato salad. Because I’m using smaller potatoes in this recipe, they cook rapidly and are considerably easier to peel post-cooking than prior (you can observe how effortlessly the skin separates from the potatoes).
Here’s my ultimate tip for potato salad! I toss my warm, diced potatoes with apple cider vinegar, a tip I picked up from Alton Brown years ago! If you remember anything from this, let it be this advice! Vinegar enhances the taste of our potatoes and gives a slight tang, which pairs wonderfully with the rich dressing. Other vinegars or even pickling liquid make for suitable alternatives.
The potato salad recipe my family loves the most! Utilize small yellow, white, or red potatoes and prepare them whole for optimal texture. If your potatoes are larger, you may chop them. If possible, place the salad in the refrigerator for about 30 minutes prior to serving. This additional time allows the flavors to blend and results in an improved potato salad. For a herby variation of this salad, check out our creamy red potato salad; or for a vinaigrette-style option without mayo, I strongly suggest our lemon herb potato salad.
Advice
Sour cream alternative: Replace sour cream with 1/2 cup crème fraîche or plain yogurt.
Preparing hard boiled eggs: To find guidance on cooking hard boiled eggs, check out our tutorial: How to prepare hard boiled eggs.
Refrigerate your potato salad in a sealed container for 3 to 4 days. Potato salad tastes better on the second day, making it an ideal recipe to prepare in advance! I do not suggest freezing potato salad (the dressing does not freeze and defrost properly).
Dried herbs: For this salad, you can incorporate dried herbs; we suggest including a generous tablespoon of dried herbs (I particularly enjoy dill and chives).
What to pair it with: This salad is frequently served in the summer months. I enjoy it with hamburgers and grilled beef. It pairs wonderfully with slow cooker pulled pork and these oven-baked ribs. And it’s truly incredible with vegetable patties or these basic black bean burgers.
Easier companion dishes: Potato salad pairs wonderfully with other sides, like our pasta salad, this fantastic corn salad, simple bean salad, and my preferred cucumber salad.
The nutritional information listed below is approximate.
Fixings
1/2 cup mayonnaise
1/2 cup harsh cream
2 teaspoons arranged mustard
1 tablespoon ketchup
1 1/2 teaspoons Worcestershire sauce
1/2 cup diced onion (discretionary) salt and pepper to taste
Guidance
Combine as one the mayonnaise, harsh cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until prepared to throw with potatoes. Appreciate it !!!
Our simple Potato Salad recipe is rich, tasty, and the ultimate accompaniment for any BBQ! I prepare it using Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a rich homemade dressing.
Our Traditional Potato Salad is the True Highlight of the BBQ.
There are countless reasons to enjoy a classic potato salad, and our recipe features the tastiest sauce and flavor pairing, ensuring it earns its place as a summer BBQ essential. It’s always difficult to decide between this classic potato salad recipe and our baked potato salad version. They are distinct, and both amazing!) I appreciate that I can prepare potato salad in advance and store it in the refrigerator until it's time to serve.
How to prepare Potato Salad:
Cook Potatoes: Put whole, unpeeled potatoes into a big pot filled with water. Once it reaches a boil, reduce the heat and let it simmer for 10-15 minutes, until the potatoes are tender when poked with a fork. Remove water from the pot while keeping the potatoes in, then place a lid on top to allow them to steam for an additional 5-10 minutes. If desired, peel the potatoes and then cut them into chunks that are 1 inch in size.
Prepare Potato Salad Dressing: Mix egg yolks, mayonnaise, buttermilk, mustard, a dash of pickle juice, and salt and pepper in a bowl.
Blend: Drizzle the dressing onto the potatoes. Incorporate diced egg whites, celery, onion, and pickles. Mix thoroughly, then cover and chill for several hours until you are prepared to serve.
Advance Preparation and Storage Guidelines:
To Prepare in Advance: potato salad can be prepared 1-2 days prior. It tastes best when chilled for at least a few hours prior to serving. Keep leftover potato salad in the refrigerator for as long as 5 days.
Fixings
2 lbs. potatoes (5 to 6 medium), stripped and cut into 3/4-inch lumps
Cover potatoes with water in 4-quart saucepot; heat to the point of boiling over medium-high hotness. Lessen hotness to low and stew until potatoes are delicate, around 10 minutes. Channel and cool marginally.Grilled-steak-with-parsley-parmesan.
Join Real Mayonnaise, vinegar, salt, sugar and pepper in huge bowl. Add potatoes, celery, onion and eggs and throw delicately. Serve chilled or at room temperature. Appreciate it !!Amazon-rainforest-pink-dolphin.
