That is hands-down my favourite potato salad! It’s really easy to make, makes use of easy elements, and I really like the traditional three-ingredient dressing. Our household has been making this recipe for years! You’ll adore it.
Watch the Video
I really like this potato salad recipe a lot. We shared this a few years in the past, and I haven’t discovered something that beats how creamy and flavorful it’s but.
This recipe is EASY. I’m sharing the best way to cook dinner the potatoes, my favourite potato salad elements, and our household’s favourite creamy dressing, which is so good you’ll be licking the bowl clear (we adore it a lot that we additionally use it when making our red potato salad).
Key Substances
- Potatoes: Small, waxy, thin-skinned potatoes are finest for potato salad. They cook dinner rapidly, and since they’re small, we cook dinner them entire, which implies much less prep time! Russets or baking potatoes work, however the texture is a bit completely different. Additionally, you will want to chop them earlier than cooking.
- Celery and pickles: Each add a contemporary crunch. Our household LOVES dill pickles, so we at all times add them, however you possibly can depart them out or use sweet pickles as a substitute.
- Purple onion: I really like a little bit onion in my salad and wish to “deflame” the onions earlier than including them to my salad. It’s straightforward. Soak chopped onions in chilly water for 10 minutes, after which drain. The time within the water takes the uncooked edge off the onion.
- Arduous-boiled eggs: Eggs are a should for me in potato salad, however you possibly can depart them out for those who aren’t a fan. Hard-boiled eggs add texture and additional creaminess.
- Contemporary Herbs: I really like dill and parsley on this salad!
Learn how to Make the Greatest Potato Salad
When making potato salad, I cook dinner entire, small potatoes. I discover potatoes cooked entire retain taste and have a greater texture than when cooked chopped. I simmer the entire potatoes in salted water till I can push a fork by means of the middle. Small to medium potatoes (like those pictured) take 15 to twenty minutes.
Whereas I really like utilizing skin-on potatoes for mashed potatoes, I take away the skins for potato salad. As a substitute of peeling earlier than cooking, I do it after (it’s truly simpler this fashion!). I cook dinner my potatoes with the peel on, allow them to cool, after which peel. For the reason that potatoes are cooked, the peel comes off simply (you possibly can see how rapidly the peel comes away from the potatoes in our video).
I chop the peeled potatoes into smaller chunks and sprinkle apple cider vinegar over them. That is considered one of my secrets and techniques for the most effective potato salad we discovered from Alton Brown years in the past! Vinegar makes the flavour of our potatoes pop and provides a little bit chunk, which is superb when blended with the creamy dressing. Different vinegars and even pickle brine are good substitutes.
From right here, we have to mix the potatoes with the opposite potato salad elements and our creamy dressing.
The Best Potato Salad Dressing
I really like how easy our favourite potato salad dressing is to make. It solely has 3 elements and tastes so good that I find yourself licking the bowl. We use the identical dressing when making this creamy herb potato salad and switch it right into a sauce for roasted fingerling potatoes.
- Mayonnaise and bitter cream make our dressing further creamy. I really like the mix and discover a dressing made with solely mayo too heavy. Plain yogurt will work in a pinch for those who don’t have bitter cream. Homemade mayonnaise makes this further particular.
- Yellow mustard provides some kick and shade. I often use Dijon mustard in our recipes, however common yellow mustard wins on this potato salad.
If you happen to’d desire to make use of a vinaigrette-style dressing, see our herb potato salad made with out mayo.
Storing Potato Salad and Make Forward Ideas
Retailer your potato salad in an hermetic container within the fridge for 3 to 4 days. Potato salad improves on the second day, so this can be a excellent make-ahead recipe! I don’t suggest freezing potato salad (the dressing doesn’t freeze and thaw nicely).
Don’t depart potato salad at room temperature for longer than 2 hours when serving it (due to the creamy dressing).
What to Serve with Potato Salad
We frequently serve this salad through the summer season. I adore it with burgers and grilled steak. It’s excellent with pulled pork and these fall off the bone ribs. And it’s simply superb with veggie burgers or these easy black bean burgers.
Potato salad can also be glorious when served subsequent to different sides, reminiscent of our pasta salad, this amazing corn salad, easy bean salad, and my favorite cucumber salad.
Simple Creamy Potato Salad
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My household’s favourite potato salad recipe! Use small yellow, white, or purple potatoes and cook dinner them entire for the most effective texture. In case your potatoes are on the bigger aspect, you possibly can chop them. When you’ve got the time, retailer 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 Want
2 kilos small yellow, purple, or white potatoes
1 tablespoon apple cider, wine, or rice wine vinegar
1/2 cup bitter cream
1/4 cup mayonnaise, strive homemade mayonnaise
1 tablespoon yellow mustard, substitute Dijon or entire grain mustard
1/2 medium purple 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, strive homemade pickles
2 hard-boiled eggs, peeled and chopped, non-obligatory
1/4 cup chopped contemporary herbs like parsley, dill, chives, tarragon, or cilantro
Salt and contemporary floor black pepper
Instructions
- Prepare dinner Potatoes
1Add the potatoes to a big pot and canopy with 1 ½ inches of water. Season with salt — use one teaspoon for each quart of water.
2Convey the water to a boil, then scale back to a simmer (boiling the potatoes could cause them to hit each other and break aside)—Prepare dinner 15 to twenty minutes or till simply pierced with a fork.
3In the meantime, arrange an ice tub. Add chilly water to a medium bowl full of ice. Drain the potatoes after which place them into the ice tub. When cool, peel the potatoes by gently pinching the pores and skin and pulling it away.
4Chop the peeled potatoes into bite-size chunks, then add to a big bowl. Scatter the vinegar over potatoes and calmly season with salt.
- “De-flame” Onions
1Whereas the potatoes cook dinner, add the onions to a small bowl and canopy with chilly water. Look ahead to 10 minutes, then rinse. This step helps to tone down the uncooked taste of the onions.
- Make Potato Salad
1Stir the bitter cream, mayonnaise, and mustard in a bowl.
2Add the bitter cream combination, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently stir to mix, being cautious to not mash the potatoes an excessive amount of.
3Season with salt and pepper to style. When you’ve got the time, refrigerate at the very least half-hour earlier than serving.
Adam and Joanne’s Ideas
- Substitute 1/2 cup crème fraîche or plain yogurt for the bitter cream.
- Make potato salad as much as 5 days upfront.
- For directions on the best way to cook dinner arduous boiled eggs, go to our tutorial: How to Cook Hard Boiled Eggs.
- You need to use dried herbs for this salad, we suggest including a heaping tablespoon of dried herbs–I particularly love dill and chives.
- Vitamin info: The diet info offered under are estimates. We now have used the USDA database to calculate approximate values.
Vitamin Per Serving
Serving Dimension
1/6 of the recipe
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Energy
250
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Protein
6 g
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Carbohydrate
29 g
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Dietary Fiber
4 g
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Complete Sugars
3 g
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Complete Fats
13 g
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Saturated Fats
4 g
/
Ldl cholesterol
75 mg
