Best Recipes Potato Salad

 

image: delish.com

Your quest is over if you're seeking a traditional, hassle-free potato salad to bring to all of your summer picnics and BBQs. This potato salad, which is based on my dad's recipe, is creamy and tangy with a hint of crunch from the onion and pickles. What it isn't: too sweet, which is one of my pet peeves with potato salad. To master this tried-and-true variation on the basic, go-to summer side, read all of our best suggestions below:

Which varieties of potatoes work best in potato salad?

Russet potatoes with a high starch content shouldn't be used right now. These are fantastic for baking and frying but terrible for boiling (they'll fall apart!). You need waxy potatoes, such as red potatoes, Yukon Golds, and fingerlings, for potato salad. They will keep their shape better throughout cooking and have creamier interiors.

To peel or not to peel?

Potato peeling is optional but not required. Waxy potatoes have a considerably more delicate skin than russet potatoes, whose skins are rather harsh, astringent, and distracting. This skin adds color and aids in keeping the cubed potatoes' shape after cooking. Peel if you prefer it to be completely creamy and smooth. Everything comes down to personal taste.

Potato salad ingredients include:

Everyone has their favorite combination of ingredients for potato salad, but it's crucial to achieve the right balance of creamy, tangy, and crispy flavors. We combined mayo, Dijon, chopped red onion, fresh lemon juice, hard-boiled eggs, chives, and chopped dill pickles to create the perfect potato salad.

Pickles... really?

You don't have to like pickles to appreciate this recipe, I assure you. I speak from experience because I've given this potato salad to a lot of people who claim to detest pickles. This creamy, mayonnaise-based salad benefits from the delicate, fresh bite that dill pickles bring, and honestly, most people are blissfully ignorant of them. Consider them more of a secret ingredient than a highlight.

Storage.

For maximum freshness, potato salad should be consumed within three days after making it. If you have any leftovers, put them in an airtight container in the refrigerator for up to a week.

Please share your feedback in the comments section below if you have made this potato salad. Don't forget to rate it as well!

 

YIELDS:

6 serving(s)

PREP TIME:

10 mins

TOTAL TIME:

25 mins

CAL/SERV:

627

 

Ingredients

 

3 lb. Yukon Gold potatoes, cut into 1/2" pieces

Kosher salt

1 small red onion, finely chopped

1 1/2 c. mayonnaise

1/4 c. chopped dill pickles

1 tbsp. Dijon mustard

1 tbsp. fresh lemon juice

1/2 tsp. paprika

4 hard-boiled eggs, chopped

1/4 c. finely sliced chives

Freshly ground black pepper

Directions

Step 1

Add water to a big pot and add potatoes. Season with salt to taste. Boil water and cook potatoes for 12 to 15 minutes, or until they can be readily punctured with a knife. Drain and allow it to gently cool.

Step 2

Mix the onion, mayonnaise, pickles, mustard, lemon juice, and paprika thoroughly in a large bowl. Salt and pepper to taste; fold in the potatoes, eggs, and chives. Keep it chilled until you're ready to serve.

Traditional potato salad with pickles, onions, and paprika, with chives on top

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