That is the final basic potato salad recipe you will ever want. It is easy, made with potatoes you do not have to peel, and is tremendous creamy.
By Christie Vanover | Printed June 29, 2022 | Final Up to date June 29, 2022
Whenever you consider barbecue aspect dishes, an excellent basic potato salad recipe is a should. This has been my go-to recipe for years.
Elements for Basic Potato Salad
The elements are actually easy and could be altered, should you’re feeling fancy and need to change issues up a bit.
Substitutions: Instead of half of the mayonnaise, you may combine in Greek yogurt, Miracle Whip or bitter cream. When you like your potato salad extra on the tart aspect, stir in a pair tablespoons of Dijon mustard.
The Finest Type of Potato for Potato Salad
I used to make potato salad with Russet or Idaho potatoes, you already know the large brown ones. However these skins are nonetheless fairly agency, even after you cook dinner them, so it was finest to peel them first. However who has the additional time for that?
Now, I exploit these mini gold potatoes. Their pores and skin is so smooth and tender, as soon as they’re cooked, they mix proper in and add only a refined texture.
You should utilize the common measurement Yukon gold potatoes, too, however I just like the mini ones, as a result of they’re probably the most tender. My grocery retailer carries them in 1 1/2-pound baggage, so I purchase two for this recipe.
After rinsing them, slice them into 1/2-inch bite-size items.
Then, get a pot that’s massive sufficient to carry all the diced potatoes and sufficient water to cowl them. Add a beneficiant pinch of salt to the water. Carry the water to a boil. That can take about Quarter-hour. Then boil the potatoes for 10-Quarter-hour.
You need them to be not less than fork tender. Personally, I do the total Quarter-hour in boiling water, as a result of I want a potato salad that may be a combine between agency bites and mashed potatoes consistency.
Pressure the potatoes and rinse them with cool water and allow them to proceed to chill for 10 minutes earlier than mixing with the sauce.
The Potato Salad Sauce
This basic potato salad recipe makes use of mayonnaise as the bottom for its sauce, however as I discussed above, you can substitute a number of the mayo with Greek yogurt, bitter cream or Miracle Whip. Heck, you can even strive somewhat ranch dressing in there.
Then, you want an acid and candy aspect. Most recipes name for vinegar and sugar, however I simply use pickle juice, as a result of the brine is principally vinegar, salt and water. And more often than not the pickle juice goes to waste, until I’m making my grilled Chick-Fil-A nuggets.
Along with the mayo and pickle juice, taste the sauce with salt, pepper and celery seeds. The celery seeds intensify the contemporary celery and provides the potato salad that basic taste all of us love.
Potato Salad Combine-Ins
As soon as the sauce is made and the potatoes are barely cooled, it’s time to combine all the pieces collectively. The remaining elements present each taste and texture.
In terms of the pickles, the sort you utilize is totally as much as you. I want bread and butter pickles and candy pickles, however should you’re a dill fan, go together with these. Simply give them a tough chop.
The recipe requires a complete of 1 cup of celery, that’s about 3 ribs from the stalk. I additionally like including candy onion. You could possibly go together with white onion, crimson onion or inexperienced onions, however once more, I’m utilizing candy pickles, so the candy onion matches them nicely.
When you’re utilizing dill pickles and including a little bit of yellow mustard or Dijon to the sauce, the white onions could be a pleasant addition.
For the laborious boiled eggs, you’ll want three which are chopped and one that’s sliced.
I like utilizing an egg slicer. When you place the egg within the slicer and drop down the blades as soon as, you’ll have a superbly sliced egg.
After that, should you rotate the egg 90 levels and press down the blades one other time, the eggs will probably be completely chopped.
Easy methods to Garnish Potato Salad
As soon as the potato salad is combined collectively, cowl it with plastic wrap and let it set within the fridge for not less than an hour. It’s even higher in case you have time to depart it in a single day.
Then, simply earlier than it’s time to serve, place it in your presentation bowl and prime it with laborious boiled egg slices, sliced celery and celery or parsley leaves. I exploit the celery leaves, as a result of they’re often on the stalk of celery. No want to purchase something further.
If you wish to add somewhat pizzazz of shade, give the salad a lightweight dusting of smoked paprika.
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Regularly Requested Questions
The time it takes to cook dinner potatoes will differ, relying on the kind of potatoes you utilize and the dimensions of the items. With this recipe, I place the uncooked potatoes in a pot of water. As soon as that water involves a boil, I let the potatoes cook dinner for 10-Quarter-hour, till they’re fork tender.
Whenever you make a contemporary batch, you may hold it within the fridge for 3-4 days. When you take away it from the fridge to serve, it ought to solely be stored at room temperature for 2 hours. When you’re planning for an extended occasion, think about inserting the salad bowl in a bigger bowl of ice to assist hold it cool. When you’ve got leftovers from the occasion and also you refrigerate throughout the two-hour interval, it can save you it within the fridge for yet one more day.
Technically you may, however personally, I don’t suggest it. The celery, onions and pickles will begin to lose their crunchiness when frozen, so the salad will lose its improbable texture.
This is dependent upon what else you’re serving. When you simply have a platter of sizzling canines, potato salad and potato chips, individuals will seemingly eat 3/4 to 1 cup of salad. However in case you have a bunch of sides and proteins, individuals will are likely to eat round 1/2 cup. This recipe makes 11 cups, so it ought to feed 15-20 individuals.
What to Serve with Potato Salad
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Basic Potato Salad
That is the final basic potato salad recipe you will ever want. It is easy, made with potatoes you do not have to peel, and is tremendous creamy.
Elements
- 3 lbs mini gold potatoes
- 2 cups mayonnaise
- 1/4 cup pickle juice
- 1 tsp celery seed
- 1 1/2 tsp kosher salt
- 1/2 tsp coarse floor black pepper
- 3/4 cup celery chopped
- 3/4 cup pickles chopped
- 1/2 cup candy onion minced
- 3 laborious boiled eggs chopped
GARNISH
- 1 laborious boiled eggs sliced
- 1/4 cup celery sliced
- 1/4 cup contemporary celery leaves chopped
- sprint smoked paprika elective
Directions
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Prepare dinner the Potatoes: Rinse the potatoes and lower them into half-inch items. Place them in a big inventory pot with sufficient water to cowl them and a big pinch of salt. Carry to a boil. Then cook dinner for Quarter-hour, till fork tender. Rinse with chilly water and let cool for 10 minutes.
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Make the Sauce: In a big bowl, mix the mayonnaise, pickle juice, salt, pepper and celery seeds.
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Assemble the Salad: Add the cooked potatoes to the bowl and gently combine. Fold in 3 chopped laborious boiled eggs, 3/4 cups chopped celery, the pickles and onions. Cowl and refrigerate for not less than one hour.
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Garnish: Simply earlier than serving, prime with sliced laborious boiled eggs, sliced celery, freshly chopped celery leaves and a touch of smoked paprika.
Notes
Pickles: You should utilize dill, candy or bread and butter pickles on this recipe primarily based in your choice. Whichever pickle you select, use the pickle juice from the identical jar.
Potatoes: When you like your potatoes to be creamier like mashed potatoes with somewhat little bit of chew, boil them for about Quarter-hour. When you want extra agency potatoes, boil them for about 10 minutes.
Mayonnaise: You may substitute a number of the mayonnaise with Greek yogurt, bitter cream or Miracle Whip.
Mustard: This recipe doesn’t name for any mustard, however should you want a mustard-based potato salad, simply add a few tablespoons of Dijon.
Vitamin
Energy: 204kcalCarbohydrates: 12gProtein: 3gFats: 16gSaturated Fats: 3gPolyunsaturated Fats: 9gMonounsaturated Fats: 4gTrans Fats: 0.04gLdl cholesterol: 42mgSodium: 389mgPotassium: 307mgFiber: 2gSugar: 1gVitamin A: 104IUVitamin C: 13mgCalcium: 22mgIron: 1mg
