Responsive Menu
Add more content here...

Our Favorite Potato Salad (Easy) » Simple and Healthy Recipe! ✅

This delicious potato salad recipe has baby potatoes, a handful of toppings, and eggs all dressed in a quick, creamy, tangy dressing! A summer staple for good reason!

Perfect served alongside a large grilled hamburger, grilled chicken, or even alongside a juicy steak! This easy potato salad recipe tastes even better when made ahead of time, making it the perfect anytime dish!

Everyone loves a great potato salad recipe!

  • Like pasta salad, potato salad is an inexpensive and filling side dish..
  • Each family has their favorite plugins, so feel free to add anything you like.
  • This dish is best prepared ahead of time, making it perfect for a potluck meal.
  • This potato salad recipe has just the right amount of crunch, flavor, and creaminess.

Ingredients for potato salad

Potatoes – Red potatoes or Yukon gold potatoes are our first choice for potato salad. They have the thinnest skin and tend to hold their shape quite well.

Red potatoes have a grainier texture and therefore tend to be more crumbly (so be sure not to overcook them). Oxides will need to be peeled off as the shell is thick.

Mashed potatoes, new potatoes, or new potatoes do not require peeling and tend to hold their shape well but do not absorb seasoning well. If I use these potatoes, I sometimes give them a light mash.

Additional Components – The possibilities are endless. We love the potato salad with eggs, but if eggs aren’t your thing, skip it!

Add some crisp with radishes and celery. You can even add your favorites like chopped pickles, cheddar cheese, or a handful of crumbled bacon!

Potato Salad Dressing

This recipe has a creamy topping and is super easy to make. Classic flavors include cider vinegar, Dijon mustard, a touch of sugar, and a sweet pickle dressing.

It is important to make sure the potatoes have cooled before adding this dressing as it is mayonnaise based.

  • Mayonnaise can be replaced with the miracle whisk. You can also substitute 1/2 of the mayonnaise for Greek yogurt to lighten it up a bit.
  • Add sweet pickles or dill pickles instead of the dressing.
  • Try pickle juice or red wine vinegar instead of cider vinegar.
  • Add dried or fresh herbs like parsley, chives, basil, tarragon, or even a bit of thyme.

How to make potato salad

  1. Boil the potatoes and cool.: Boil the potatoes in a large pot of salted water until fork tender. Drain well and cool completely.
  2. Prepare the accessories: While the potatoes are boiling, chop the other ingredients (according to the recipe below).
  3. Add the dressingToss: Toss the dressing in the bottom of a large bowl (one less dish to wash!) and add the cooled, cooked ingredients.
  4. FreddoDirections: Refrigerate before serving to allow flavors to meld. Season with salt and black pepper to taste.

Tips for a perfect potato salad

  • Only cook the potatoes until tender on a fork, but don’t overcook them or they may absorb water and become too mushy.
  • Thin-skinned potatoes do not need to be peeled or can be easily peeled after boiling.
  • The potatoes must be chilled before adding the seasoning.
  • Season the salad generously as the potatoes will soak up some of the dressing.
  • Be sure to allow time to refrigerate the potato salad before serving, this allows the flavors to meld.

Spare?

Fridge For the best potato salad, always plan to make it fresh. It can be kept in the refrigerator for about 3-4 days.

Freezer Unfortunately, potato salad is one of those rare dishes that doesn’t hold up well in the freezer. The raw vegetables that give it such a delicious crunch will soften and the mayonnaise will separate when it thaws.

Easier Summer Sides

Did your family love this classic potato salad? Be sure to leave a rating and comment below!

5 out of 43 votes ↑ Click the stars to vote now! Or to leave a comment, click here!

The best potato salad recipe.

This is a classic potato salad recipe with just the right amount of crunchy, tangy, and complex flavor to satisfy any appetite.

Preparation time 15 minutes

Cooking time 20 minutes

Cold weather 2 hours

Total time 2 hours 35 minutes

  • Boil the potatoes in salted water until tender (about 15 minutes). Cool completely.

  • Mix all the ingredients for the dressing in a large bowl. Add the other ingredients and mix well. (I slightly mashed some of the potatoes while mixing to make it creamy.)

  • Refrigerate at least two hours before serving.

Red potatoes or Yukon gold potatoes are our first choice for potato salad. They have thin skin and tend to hold their shape quite well. Red potatoes are grainier in texture and more crumbly (so make sure you don’t overcook them). Oxides will need to be peeled off as the shell is thick.

  • Only cook the potatoes until tender on a fork, but don’t overcook them or they may absorb water and become too mushy.
  • Thin-skinned potatoes do not need to be peeled or can be easily peeled after boiling.
  • The potatoes must be chilled before adding the seasoning.
  • Season the salad generously as the potatoes will soak up some of the dressing.
  • Be sure to allow time to refrigerate the potato salad before serving, this allows the flavors to meld.
  • Leftovers can be stored in the refrigerator for up to 4 days.

5 out of 43 votes ↑ Click the stars to vote now! Or to leave a comment, click here!

Calories: 216 | Carbs: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 204mg | Potassium: 471mg | Fiber: 2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1.2mg

The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.

Salad, Side Dish Of American Cuisine

Other Dad Favorites

Article Tags:
· · · · · ·
Article Categories:
Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *