Ah, potato salad—it’s like the comforting embrace of a childhood memory, mingling with the anticipation of a summer barbecue. I mean, who doesn’t adore that creamy, tangy, and sometimes oddly nostalgic side dish that somehow manages to be both humble and grand? Just last week, while scrolling through TikTok, I stumbled upon a video of someone making potato salad with watermelon—yes, watermelon! But let’s stick to the classics that never fail to wow the crowd.
Steps
- Begin by placing whole, unpeeled potatoes in a large pot filled with water. Bring the water to a boil, then reduce the heat and let the potatoes simmer for 10 to 15 minutes until they are tender when pierced with a fork. Once cooked, drain the water and cover the pot to allow the potatoes to steam for an additional 5-10 minutes.
- In the meantime, prepare the dressing by separating the yolks from the whites of the hard-boiled eggs. Place the yolks in a bowl and mash them with a fork, then mix in mayonnaise, buttermilk, mustard, a splash of pickle juice, and season with salt and pepper to taste.
- Once the potatoes have cooled slightly, peel them if you wish, and cut them into 1-inch chunks. Pour the prepared dressing over the warm potato chunks.
- Chop the reserved egg whites and add them to the bowl along with chopped celery, onion, and pickles. Mix everything well to ensure the ingredients are evenly coated with the dressing.
- Cover the potato salad and refrigerate it for a few hours to allow the flavors to meld together. For the best taste, make it 1-2 days in advance and store any leftovers in the refrigerator for up to 5 days.
Ingredients
- Yukon Gold potatoes, whole and unpeeled
- Hard boiled eggs (separate yolks and whites)
- Mayonnaise
- Buttermilk
- Mustard
- Pickle juice
- Salt and pepper, to taste
- Celery, chopped
- Onion, chopped
- Pickles, chopped
Nutritional Values
Calories: 298kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 326mg | Potassium: 656mg | Fiber: 3g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 1mg
FAQ
- Can I prepare potato salad in advance?
- Yes, potato salad can be made 1-2 days in advance. For the best flavor, refrigerate it for a few hours before serving. Leftovers can be stored in the fridge for up to 5 days.
- What type of potatoes are best for potato salad?
- Yukon Gold potatoes are recommended for this potato salad recipe due to their creamy texture and delicious taste.
- How do I make the dressing for the potato salad?
- To make the dressing, mash the yolks of hard-boiled eggs and mix them with mayonnaise, buttermilk, mustard, a splash of pickle juice, and season with salt and pepper to taste.
- Should I peel the potatoes for the salad?
- Peeling the potatoes is optional. If you prefer a smoother texture, you can peel them after boiling and before cutting them into chunks.
- What other ingredients are added to the potato salad?
- In addition to the potatoes and dressing, chopped egg whites, celery, onion, and pickles are mixed in for added flavor and texture.
Tips
- Steaming Potatoes: After boiling the potatoes, drain the water and cover the pot to let the potatoes steam for 5-10 minutes. This additional step helps achieve the perfect texture for your salad.
- Flavorful Dressing: Enhance the dressing by including a splash of pickle juice. This adds a tangy kick that complements the creamy base.
- Refrigeration for Flavor: Prepare the potato salad at least a few hours in advance and refrigerate it. This allows the flavors to meld together, making it taste even better when served.
- Make Ahead Convenience: You can prepare the potato salad 1-2 days before serving. Store it in the fridge where it will remain fresh for up to five days.
Equipment
- Large Pot: For boiling the potatoes.
- Lid for Pot: To cover the pot and allow the potatoes to steam.
- Mixing Bowls: For mixing the potato salad dressing and combining ingredients.
- Fork or Potato Masher: For mashing the egg yolks in the dressing.
- Cutting Board: For chopping potatoes, celery, onions, and pickles.
- Chef’s Knife: For chopping ingredients efficiently.
