There’s something incredibly comforting about a classic potato salad, especially when it’s creamy and delicious. This easy recipe brings together tender potatoes, a smooth dressing, and a hint of tanginess that makes it irresistible. Perfect for picnics, barbecues, or a simple side dish, this potato salad is sure to become a family favorite. Let’s get started on creating this delightful dish!
Steps
- Place the potatoes in a large pot and cover them with water, adding salt to taste. Bring the water to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes or until the potatoes are tender when pierced with a fork.
- Prepare an ice bath by filling a medium bowl with ice and cold water. Drain the cooked potatoes and transfer them to the ice bath. Once cooled, peel the potatoes by gently pinching and removing the skin.
- Cut the peeled potatoes into bite-sized pieces and place them in a large mixing bowl. Sprinkle apple cider vinegar over the potatoes and season lightly with salt.
- While the potatoes are cooking, soak the chopped red onions in a bowl of cold water for 10 minutes to reduce their sharpness, then drain.
- In a separate bowl, mix the sour cream, mayonnaise, and mustard until well combined. Add this dressing to the potatoes along with the de-flamed onions, celery, pickles, chopped eggs, and fresh herbs.
- Gently mix the salad ingredients, taking care not to mash the potatoes. Season with salt and pepper to taste, and refrigerate the salad for at least 30 minutes before serving if time allows.
Ingredients
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard (can substitute with Dijon or whole grain mustard)
- 1/2 medium red 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 (optional)
- 1/4 cup chopped fresh herbs (such as parsley, dill, chives, tarragon, or cilantro)
- Salt and fresh ground black pepper
Nutritional Values
Calories: 1500 | Protein: 36 g | Carbohydrate: 174 g | Dietary Fiber: 24 g | Total Sugars: 18 g | Total Fat: 78 g | Saturated Fat: 24 g | Cholesterol: 450 mg
FAQ
- What type of potatoes are best for creamy potato salad?
- Small, waxy, thin-skinned potatoes such as Yukon Gold are ideal, as they cook quickly and maintain a good texture. Larger potatoes like Russets can be used but may require more preparation.
- How can I reduce the strong flavor of raw onions in my potato salad?
- To mellow the sharpness of raw onions, chop them and soak them in cold water for about 10 minutes before draining. This simple step helps to lessen their raw bite.
- What can I use as a substitute for sour cream in the dressing?
- If sour cream is unavailable, crème fraîche or plain yogurt can be used as alternatives to maintain the creamy texture of the dressing.
- How should I store leftover potato salad?
- Store any leftover potato salad in an airtight container in the fridge for up to 3 to 4 days. The flavors often improve after a day, making it a great make-ahead dish. Avoid freezing as the dressing does not freeze and thaw well.
- Can I use dried herbs instead of fresh ones in the salad?
- Yes, dried herbs can be substituted for fresh ones. Use a heaping tablespoon of dried herbs like dill or chives to add flavor to your salad.
Tips
- Cook Potatoes Whole: For the best texture, cook small, waxy potatoes whole instead of chopping them first. This helps retain their flavor and creates a creamier potato salad.
- Peel After Cooking: To make peeling easier, cook the potatoes with their skins on and remove the peel after they have cooled. The skins should come off easily once the potatoes are cooked.
- De-flame Onions: Soak chopped red onions in cold water for about 10 minutes to mellow their sharpness before adding them to the salad. This step helps improve the overall flavor.
- Enhance with Vinegar: Sprinkle apple cider vinegar over the warm, chopped potatoes to enhance their flavor. Vinegar adds a slight tang that complements the creamy dressing beautifully.
Equipment
- Large pot for boiling potatoes
- Medium bowl for ice bath
- Mixing bowls for combining ingredients
- Colander or strainer for draining potatoes
- Peeler (if you don’t prefer peeling by hand)
- Sharp knife for chopping ingredients
- Cutting board for preparing vegetables and eggs
