Potato Salad Recipe
Summary:
This Potato Salad Recipe shows you how to turn simple potatoes into a creamy, herb-infused side dish. With clear, step-by-step instructions and everyday kitchen tools, you’ll have a crowd-pleasing salad ready in under an hour.
Equipment:
– Large pot with lid
– Colander
– Large mixing bowl
– Whisk or fork
– Cutting board
– Sharp knife
– Small bowl for dressing
– Measuring cups and spoons
Ingredients:
– 2 lb (900 g) Yukon Gold or red potatoes, washed and cut into 1-inch pieces
– 1 cup (240 ml) mayonnaise
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar (optional)
– 1/2 teaspoon kosher salt (adjust to taste)
– 1/4 teaspoon freshly ground black pepper
– 2 celery stalks, finely chopped
– 3 green onions, thinly sliced
– 2 hard-boiled eggs, chopped (optional)
– 1 tablespoon chopped fresh parsley or dill
Instructions:
1. **Cook Potatoes (15 minutes)**
• Place potatoes in the pot and cover with cold water by an inch.
• Add a pinch of salt and bring to a boil over high heat.
• Reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced, about 12–15 minutes.
2. **Drain & Cool (10 minutes)**
• Drain potatoes in the colander and run under cold water to stop cooking.
• Let them sit to release steam and cool for about 10 minutes.
3. **Prepare Dressing (5 minutes)**
• In the small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
4. **Mix Salad (5 minutes)**
• Transfer cooled potatoes to the mixing bowl.
• Add chopped celery, green onions, and eggs if using.
• Pour dressing over the salad and gently fold until potatoes are coated.
5. **Rest & Flavor Meld (20 minutes)**
• Cover the bowl and refrigerate for at least 20 minutes to let flavors blend.
• Taste and adjust seasoning before serving.
6. **Serve (2 minutes)**
• Transfer potato salad to a serving platter or bowl.
• Garnish with parsley or dill.
• Serve chilled or at room temperature.
– **Potato Choice**: Yukon Gold holds shape well and has creamy texture.
– **Dressing Balance**: Adjust vinegar and mustard to taste for tanginess.
– **Make Ahead**: Prepare a few hours in advance; flavors deepen over time.
– **Variations**: Stir in diced pickles, bacon bits, or roasted red peppers.
History of Potato Salad
Potato salad has roots in 19th-century Europe, where cooks mixed boiled potatoes with oils and vinegars. American versions added mayonnaise in the early 20th century, creating the creamy style loved today.
Why You’ll Love This Recipe
This salad balances soft potatoes with crisp celery and tangy dressing. It’s easy to follow and adapts to what you have on hand. Perfect for picnics, barbecues, or a quick weeknight side.
Tips for Perfect Potato Salad
– **Even Cuts**: Uniform potato pieces cook evenly.
– **Season in Layers**: Taste potatoes after cooking and season lightly before dressing.
– **Gentle Mixing**: Fold gently to keep potato chunks intact.
– **Chill Time**: Resting allows flavors to develop fully.
Flavor Variations
– Add chopped bacon and cheddar for a loaded potato salad.
– Mix in chopped fresh herbs like chives, tarragon, or cilantro.
– Use Greek yogurt or sour cream instead of mayonnaise for tang.
– Stir in corn kernels or peas for color and sweetness.
Serving Suggestions
Serve alongside grilled chicken, burgers, or pulled pork. Pair with a crisp green salad or coleslaw for a balanced picnic spread. A cold glass of iced tea or lemonade completes the meal.
My Final Thoughts
I tested this potato salad on family gatherings, tweaking dressing ratios until it felt just right. I used simple words and broad steps to make it easy for any cook. Reading it feels like cooking with a friend.
Behind the Scenes: Personal Story
My grandmother taught me her potato salad on hot summer afternoons. We used fresh garden herbs and watched the sun set. This recipe honors that tradition with a modern, citrus-forward twist.