Ah, potato salad—it’s like a hug in a bowl, isn’t it? This classic version, creamy and rich, takes me back to sun-soaked picnics at the park, where the laughter was as abundant as the mayonnaise. There’s something so comforting about the blend of tender potatoes and zesty dressing—like catching up with an old friend.
Steps
- Place the potatoes in a large pot, cover them with water, and add salt. Bring to a boil, reduce heat, and simmer for 15-20 minutes until tender.
- Prepare an ice bath with cold water and ice in a medium bowl. Drain the potatoes, transfer them to the ice bath, and once cooled, peel the skins off by pinching and pulling them away.
- Cut the peeled potatoes into bite-sized pieces, place them in a large bowl, sprinkle with vinegar, and season with salt.
- While the potatoes cook, soak the chopped onions in cold water for 10 minutes to mellow their raw taste, then drain.
- In a separate bowl, mix together sour cream, mayonnaise, and mustard until well combined.
- Add the sour cream mixture, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes. Gently mix to incorporate without mashing the potatoes.
- Season the salad with salt and pepper to taste and, if possible, refrigerate for at least 30 minutes before serving to allow flavors to meld.
Ingredients
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise (homemade mayonnaise is an option)
- 1 tablespoon yellow mustard (Dijon or whole grain mustard can be substituted)
- 1/2 medium red onion, finely chopped (approximately 1/2 cup)
- 3 celery stalks, finely chopped (approximately 1/2 cup)
- 1 medium dill pickle, finely chopped (approximately 1/3 cup, homemade pickles can be used)
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1/4 cup chopped fresh herbs (such as parsley, dill, chives, tarragon, or cilantro)
- Salt and freshly ground black pepper to taste
Nutritional Values
Calories: 1500 | Protein: 36 g | Carbohydrate: 174 g | Dietary Fiber: 24 g | Total Sugars: 18 g | Total Fat: 78 g | Saturated Fat: 24 g | Cholesterol: 450 mg
FAQ
- What type of potatoes are best for potato salad?
- Small, waxy, thin-skinned potatoes, such as Yukon Gold, are ideal for potato salad. They cook quickly and retain their flavor and texture when cooked whole.
- Can I substitute the sour cream in the dressing?
- Yes, you can substitute sour cream with crème fraîche or plain yogurt for a similar creamy texture.
- How do I reduce the strong flavor of raw onions in the salad?
- To mellow the raw taste of onions, soak them in cold water for 10 minutes before adding them to your potato salad.
- How long can I store potato salad in the fridge?
- Potato salad can be stored in an airtight container in the refrigerator for 3 to 4 days. It’s often better the next day as the flavors meld together.
- Can I freeze potato salad?
- Freezing potato salad is not recommended, as the dressing does not maintain its texture well after thawing.
Tips
- Cook Potatoes Whole: For the best texture and flavor, cook small, waxy potatoes whole instead of chopping them first. This helps retain their flavor and prevents them from becoming mushy.
- Vinegar for Flavor: After cooking and peeling the potatoes, sprinkle them with apple cider vinegar. This enhances the flavor and gives the salad a slight tang that complements the creamy dressing.
- “De-Flame” Onions: To mellow the sharpness of red onions, soak them in cold water for 10 minutes before adding them to the salad. This step removes the raw bite of the onions while keeping their crunch.
- Refrigerate Before Serving: If time allows, refrigerate the potato salad for at least 30 minutes before serving. This step helps the flavors meld together, resulting in a more flavorful dish.
Equipment
- Large pot for boiling potatoes
- Medium bowl for ice bath
- Mixing bowl for dressing
- Airtight container for storing potato salad
