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Simple potato salad recipe

Simple potato salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

Very simple but tasty potato salad - perfect for the BBQ or a picnic. This recipe serves two, so you may want to double the ingredients for a bigger group our outdoor party.


Kent, England, UK

283 people made this

IngredientsServes: 2

  • 2 medium potatoes - peeled and cut into 2cm dice
  • salt and pepper, to taste
  • 2 heaped tablespoon good quality mayonnaise
  • 1 heaped tablespoon salad cream
  • 1 heaped tablespoon natural yoghurt
  • 2 to 3 spring onions, finely sliced

MethodPrep:10min ›Cook:15min ›Extra time:30min chilling › Ready in:55min

  1. Boil the potatoes until tender in salted water. Drain in a colander and run under cold water to stop the cooking process. Chill in the fridge for 30 minutes.
  2. Once cooled, place into a mixing bowl with the spring onions. Season well then add the remaining ingredients. Mix well.
  3. Place into a serving bowl, cover and chill until required. Remove from the fridge 15 mins before serving to bring to room temperature.

Tip

This is the 'basic' potato salad recipe. This is nice varied with diced peppers added and sliced dill pickles. See also my recipe for Indian Potato Salad for something a bit different.
This recipe calls for 2 medium sized potatoes, peeled and cut into 2cm dice or you can use 8 to 10 small new potatoes.

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8 Simple Potato Salad Recipes You'll Want to Serve All Year Round

Potato salad is one of those sides that&rsquos so quintessentially summer that you&rsquoll spot a bowl of it at practically every event that involves eating, whether it's a picnic, backyard barbecue, or Netflix binge session. However, we're here to make the case that potato salad should no longer be sequestered as a summertime side. There are plenty of springy ingredients you can stir in, like peas or asparagus, and adding pumpkin plus root vegetables will winterize your spuds to a delicious degree.

When making potato salad, remember to choose the right type of potato. Waxy potatoes, like Yukon gold or red potatoes, are best for those who love contrasting textures (think firm potatoes that hold their shape and creamy dressing). Starchier potatoes, like Russets, are creamier and absorb more dressing, but they may fall apart when cooked. Also, don't forget to start boiling your spuds in cold water&mdashthis helps avoid overcooking them&mdashand salt the water heavily.

Whatever the occasion (or season), let these easy-to-make potato salad recipes round out your meal.


Potato selection

Russet potatoes are the root vegetables of choice because they have a mealy texture due to the higher starch level. When they cook, you can sense a more crumbly and flaky texture that adds to the potato salad&rsquos creaminess, just like mashed potatoes.

For a heartier and denser consistency, use waxy potatoes, like Yukon golds with a more buttery taste, or red potatoes. They have a higher sugar level, allowing them to hold their shape better when mixed, but will be less creamy.

A Guide to Popular Types of Potatoes

Types of Vinegar and Uses

How to Make Hard Boiled Eggs: Two Ways


Classic Potato Salad

A classic potato salad is a must have at every picnic and barbecue. And in my opinion, this one is the best. Based off my dad's recipe, it's creamy, tangy, with a little bit of crunch from the crunch. What it's not: too sweet. Which is one of my potato salad pet peeves.

What kind of potatoes are best for potato salad?

Now is not the time to use extra starchy russet potatoes. Those are great for baking and frying, but not so great when boiled. (They'll crumble apart!) For potato salad you need waxy potatoes. They hold their shape better when cooking and they usually have creamier interiors.

Why chop the potatoes before boiling?

They cook faster! Plus, trying to cut hot potatoes can be a dangerous task.

Pickles. really?

Yes. But I promise you: You do not need to like pickles to enjoy this recipe. I speak from the experience of someone who has served this potato salad to many so-called pickle haters. Dill pickles add a subtle but fresh bite to this creamy mayo-based salad, and honestly, people are usually blissfully unaware of their presence.

If you prefer a more vinegar-based potato salad, then you'll love our German Potato Salad!

If you tried our potato salad let us know in the comments below and don't forget to rate it!

Editor's note: The introduction of this recipe was edited slightly on July 31, 2020.


Potato Salad Recipe Variations:

There are so many ways to customize this potato salad recipe, so feel free to experiment and see what you love most! For example, you could…

  • Add bacon: I will always be down for a potato salad with bacon stirred in.
  • Add fresh herbs: Feel free to also mix any fresh herbs you might love — chives, dill, parsley, basil, thyme, etc. — into this potato salad.
  • Add extra pickles: If you really love pickles, feel free to add in extra pickle juice and/or any other pickles you love!
  • Omit the pickle relish: If you don’t love pickles, just omit them entirely.
  • Omit the mayo: If mayo’s not your fave, feel free to use full-fat plain Greek yogurt instead.
  • Use different potatoes: Everyone has a different opinion about the best potatoes for potato salad! I say use whichever you love — Yukon Golds, Russets, red potatoes — all will work here. :)
  • Use baked potatoes: Happen to have leftover baked potatoes on hand? Chop them up and add them in to make this a baked potato salad!
  • Use different vinegar: If you don’t love apple cider vinegar, feel free to swap in white vinegar or red wine vinegar instead.
  • Use different mustard: If you don’t love Dijon mustard, feel free to swap in regular yellow mustard or your favorite spicy mustard instead.
  • Make it vegan: Just swap in your favorite vegan mayo to make this a vegan potato salad recipe.


20 Potato Salads Almost Too Good To Be A Side Dish

A party is just not a party without potato salad. Creamy, vinegary, chunky, and even sweet, these recipes will definitely beat any store-bought salad.

Everyone will be fighting for the last scoop!

BUY NOW Le Creuset Dutch Oven, $340 amazon.com.

Bacon and ranch make everything better.

A spicy take on a summer classic.

This game-changing potato salad recipe is full of spice and heat.

Serve the baked potato favorite in salad form for a family-style side dish.

Toss roasted potatoes in maple syrup and chopped bacon for a hot variation that is comfort food epitomized.

Add potatoes to the classic, Italian salad and toss in a pesto dressing for added creaminess.

Can you guess the secret ingredient?

When it doubt, just add avocado.

This Greek-style preparation is mayo-free for a light and refreshing summer salad.

Germans traditionally toss their potatoes in vinegar instead of mayo. This version honors the classic preparation, and then tosses in some bacon and sauteéd onions.


Mayonnaise in German Potato Salad?

Someone may be thinking, "This isn't German!" . but it is. It's fashioned after the potato salad my Mutti made, and she's from Berlin.

In northern Germany, many of the potato salads are creamy (mayonnaise-based) and in southern Germany, the salads have a bacon/vinegary/broth based dressing. However, this is not always the case. Some in the south use mayo, and some in the north like the bacon/vinegary ones. 

Two completely different types of dressings. Both totally traditionally German!


Let us give you your time back. With the Six Sisters’ Meal Plans , we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

In this recipe, we normally use skinned russet potatoes, but that is not the only kind you can use. In fact, you can use almost any kind of potato. The only potatoes we say to stay clear of for sure is the sweet potato.

Other than that, use what you have at home. Our favorites to use are the russet or red potatoes for this recipe.


Simple Potato Salad Recipe

A classic potato salad recipe with lots of suggestions for substitutions and mentions where things are optional (like eggs). Potato salad is personal – always add to your likings and taste!

Ingredients

1/2 cup regular sour cream, 14% mf

1 tablespoon yellow mustard (substitute dijon or whole grain mustard)

1/2 cup celery, finely chopped (3 ribs)

2 hard boiled eggs, peeled and chopped, optional

1/4 cup chopped fresh herbs (the most common herbs in potato salad are parsley and chives, but dill, cilantro and tarragon all work well.)

0 salt and freshly ground black pepper, to taste

Cook Potatoes

1. Add potatoes to large pot then cover with 1 1/2 inches of water. Season with salt -- 1 teaspoon for every quart of water.

2. Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.

3. While potatoes cook, set up an ice bath. Add cold water to a medium bowl then add ice. Drain potatoes then add to ice bath. Once cooled, peel potatoes by gently pinching the skin and pulling it away.

4. Chop peeled potatoes into bite-size chunks then add to a large bowl. Scatter 1 tablespoon of vinegar over potatoes and lightly season with salt. [Potato-Salad-Recipe-Step-1]

Prepare Potato Salad

5. While the potatoes cook, add onions to a small bowl then cover with warm water. Wait 10 minutes then rinse. (This tones down the onions a little).

6. In a medium bowl, combine sour cream, mayonnaise and mustard.

7. Add dressing, onion, celery, pickles, eggs and herbs to potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper. [Potato-Salad-Recipe-Step-3]
Refrigerate at least 30 minutes before serving. Serve cold or bring to room temperature.

Notes and Tips

Make-Ahead Tip: If we have the time, we make this a day in advance. The flavors really meld together overnight.


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Comments

I attempted to make your potatoe salad for the second time and both times it has come out perfect. Thanks for helping a rookie out like me. I feel like a professional when I cook with you.
Signed,
A professional cook in the making.

Delicious! I added some thinly sliced celery for that little crunch and freshness. I also had to make my own seasoning salt since I had none, I used a recipe from Allrecipes and it worked fine. This will be my go-to recipe for the forseable future. Thank you for your wonderful website!

How much ingredients do you need if you are fixing a 5lb or 10lb bag of potatoes?

Can this be made without the eggs? Any substitutions?

Having just made the recipe I found it very flexible. You could easily leave out the eggs altogether or use some medium/firm tofu to get some of the texture. I’ve also seen “vegan eggs” at various coops and grocery stores, maybe those are a possibility!

Hello, I am so GRATEFUL I stumbled upon your website. My Grand Mother and Great Aunt died before passing on recipes to my sisters and I in the 1970’s and 1980’s. The 7-up/Sprite cake is one I missed and potato salad. Thank you for caring to share. I was wondering if you ever heard of making potato salad using tarragon vinegar? This distinctive taste has been in my memory but never seem to transition to my hands making it. If you have any suggestions my family will be rewarded with long missed family dinners as my Dad could not teach us as he was great at eating but a disaster in the kitchen as he raised us as best he could. Lots and LOTS of tv dinners were our norm. I love your site and hope you can help me with this dilemma. Thank you so much.

I am clicking on the 5th star but only 3 are highlighting. ALL your recipes are 5 STAR’s!!


  • 3 pounds potatoes (red-skinned, round white, or new potatoes)
  • 1 large green bell pepper (chopped)
  • 1 medium onion (chopped)
  • 1 to 2 teaspoons onion salt (to taste)
  • 1/2 teaspoon celery seed
  • Pepper (to taste)
  • 1/3 cup cider vinegar
  • 1 cup mayonnaise

Cook the cubed potatoes in boiling salted water for about 15 minutes, or just until tender.

In a large bowl, combine cooked potatoes, green pepper, and onion.

In a medium bowl, blend together the remaining ingredients.

Add the mayonnaise mixture to the vegetables. Stir well to combine flavors.


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