Potato Salad

Your quest is over if you’re seeking a simple, traditional potato salad to add to your summer barbecues and picnics.

Based on my grandpa’s recipe, this creamy pickle-eggs-and-potato salad meets all the requirements for a good potato salad: it is creamy, protein-rich, and has a slight crunch.

To perfect this tried-and-true version of the short, go-to summer side, read all of our best advice below:

Potato salad

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Serving: 4 people

Ingredients:

• 3 potatoes, boiled and diced
• 3 hard-boiled eggs, diced
• ½ cup pickles, diced
• 1 tablespoon mustard
• 1 teaspoon dill
• 1 teaspoon garlic powder
• Salt and pepper to taste
• ½ cup mayo
• ¾ cup Greek yogurt

Instructions:

1. Mix the boiled potatoes, eggs, diced pickles, mustard, dill, garlic powder, salt, and pepper to taste mayo and Greek yogurt in a large mixing bowl.
2. Stir until creamy and delicious, and serve to enjoy.

Potato Boiling Science

Using starchy potatoes and cooking them until they are extremely soft will result in the most delicious potato salad, which will be slightly mashed once combined. This gives the dish a rich, wealthy, yet rustic quality. Use old potatoes instead since new potatoes maintain the form more effectively, making the dressing soupy.

To guarantee equal cooking, begin with the potatoes in a big saucepan of cold water and then bring them to a boil. To enhance the potatoes’ absorption of a salty taste, generously salt the boiling water.

The doneness of a potato can be determined by the ease of inserting a fork into its center. Once cooked, drain the potatoes and transfer them to an ice bath to halt the cooking process. After two to three minutes, they will be cool enough to handle.

Remove the water from the potatoes once they have become tender, and proceed to peel off the skins. When the potatoes are soft, you can retain some parts of the peels for added texture. Save time on peeling and chopping by performing these tasks.

Typically, potatoes are boiled in their peels and as whole, then partially or completely peeled. This allows you to add more texture to the salad by leaving some potato skins in it. Additionally, it eliminates the need to use a vegetable peeler since the skins of the potatoes will just peel off after they are thoroughly cooked.

However, you can peel the potatoes after boiling or before if you don’t want to include any of the skins of the potatoes in the salad.

Which varieties of potatoes work best in the potato salad?

Avoid using Russet potatoes with a high starch content in this potato salad. While they are excellent for baking and frying, they are unsuitable for boiling as they tend to disintegrate easily. Instead, opt for waxy potatoes like Yukon Golds, red potatoes, and fingerlings for a better potato salad experience. These varieties will retain their shape during cooking and offer a creamier texture.

Should I peel the potatoes or not?

Potato peeling is optional but not required. Waxy potatoes have considerably more delicate skin than russet potatoes, whose skins are rather harsh, astringent, and distracting. This skin adds color and aids in keeping the cubed potatoes’ shape after cooking. Peel if you prefer it to be completely creamy and smooth. Personal preference is the deciding factor.

Are potatoes washed in cold water before being used to make potato salad?

You rinse them before cleaning them; you don’t rinse them once finished. The potatoes should also be started in cool water; if you bring them to boiling water immediately, they will cook rapidly on their outer surfaces and be underdone in the middle.

Storage

If there are any leftovers, you can keep them in the refrigerator for up to a week in an airtight container, but for the greatest freshness, potato salad should be enjoyed within three days.

How Long Is This Salad Good For?

You can keep this salad in an airtight container for a week in the refrigerator.

Can This Recipe Be Frozen?

Not from me. The texture will alter during the freezing process, and the dressing won’t be as creamy.

Can I Add More Ingredients To Mix It Up?

Sure! All good additions include Bacon, rosemary, scallions, diced banana peppers, sour cream, and shredded cheese.

Tips for Perfect Potato Salad

• Use the homemade or bottled mayonnaise of your choice. Just keep in mind that mayo is the main component of the dressing for potato salad, so choose a product with a tasty flavor.
• If you run out of Dijon mustard, it’s okay to substitute ground mustard paste or mustard powder.
• The most intense flavor is achieved by using freshly cracked black pepper.
• Go gentle on the salt because mayo and Dijon mustard usually contain salt.
• To the dressing, stir in the cooked potatoes. The potatoes absorb the dressing better if you add them while still warm.
• Potatoes are typically boiled in basic, salted water. However, mixing vinegar and sugar can give the water a hint of a sweet, tangy flavor.
• Store any remaining potato salad in the refrigerator for one day. If desired, you can reheat the salad in the oven or microwave after that time.
• Few people love warm potato salad, which can also be served chilled.
• To prepare this potato salad recipe, ensure to prevent excessive potato cooking.
• The amount of time needed to cook potatoes can vary depending on the type of potato.

Also, remember that wax potatoes, like Yukon gold or red potatoes, will maintain their form more successfully than russet potatoes. Both may or may not be regarded as the “best” for potato salad, based on what you use.

Conclusion

A summertime staple is this tangy, soft, sweet, and crispy traditional American-style potato salad recipe. A smooth mayonnaise and mustard sauce is combined with perfectly cooked potatoes, pepper and garlic powders, crisp pickles, and protein-rich boiled eggs to create a very delicious side dish. What can be more mouthwatering than this creamy delectable side dish or say favorite snack?

Related Recipes

• Stuffed Potatoes
• Sweet Potato Casserole

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Potato Salad Recipe

Your quest is over if you're seeking a simple, traditional potato salad to add to your summer barbecues and picnics.

Servings 4 People

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

• 3 potatoes, boiled and diced
• 3 hard-boiled eggs, diced
• 1/2 cup pickles, diced
• 1 tablespoon mustard
• 1 teaspoon dill
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup mayo
• 3/4 cup Greek yogurt

Instructions

• Mix the boiled potatoes, eggs, diced pickles, mustard, dill, garlic powder, salt, and pepper to taste mayo and Greek yogurt in a large mixing bowl.
• Stir until creamy and delicious, and serve to enjoy.

Author: Scrappy Geek

Course: Side Dish

Cuisine: American

https://youtu.be/kLZ8kkwGC84