Potato salad is the ultimate comfort food, a simple yet flavorful dish that can be served with almost anything. It’s a dish that bridges the gap between casual and sophisticated.
It pairs wonderfully with both hearty dishes like Chicken Vegetable Stew and bold, flavorful options like Chicken Karahi. The smooth, creamy potatoes balance the richness of these dishes, making them a perfect side for everything from comforting meals to more adventurous, spiced dishes.
You’ll also want to get the seasoning balance just right, so it complements the main dish, whether you’re pairing it with a classic like Rigatoni all’Amatriciana or a more adventurous Vegan Steak.
Flavor Bomb Alert!
- Tastes good – No matter the occasion, it always tastes just as comforting as it sounds.
- A creamy, hearty side – The soft texture of the potatoes with just the right tangy dressing makes it an irresistible addition to any meal.
- Customization is key – Whether adding bacon, herbs, or a dollop of mustard, this dish can be tailored to fit your taste.
- Perfect for any occasion – Whether you’re hosting a casual get-together or making dinner for the family, this potato salad always shines.
Potato Salad Recipe
This creamy potato salad features tender potatoes, tangy mustard, crunchy vegetables, and a velvety dressing of sour cream and mayonnaise. It's the perfect side dish for any occasion, bringing together simple ingredients in a delightful combination of flavors and textures.
Equipment
- Large pot
- Medium bowl
- Small bowl
- Strainer
- Ice bath or large bowl
- Spoon or spatula
- Measuring spoons
Ingredients
- Salt and fresh ground black pepper
- 3 celery stalks, finely chopped
- 2 hard-boiled eggs, peeled and chopped
- 1 tbsp apple cider, wine, or rice wine vinegar
- ¼ cup chopped fresh herbs like parsley, dill, chives, tarragon, or cilantro
- 2 lbs small yellow, red, or white potatoes
- 1 medium dill pickle
- ½ cup sour cream
- 1 tbsp yellow mustard
- ¼ cup mayonnaise
- ¼ cup medium red onion
Instructions
- Start by placing the potatoes in a large pot and covering them with 1 ½ inches of water.
- Add salt, using one teaspoon for every quart of water.
- Bring the water to a boil, then reduce the heat to a simmer.
- Cook for 15 to 20 minutes until the potatoes are easily pierced with a fork.
- While the potatoes cook, prepare an ice bath by filling a medium bowl with ice and cold water.
- Drain the potatoes and transfer them to the ice bath to cool.
- Once cool, peel the potatoes by pinching the skin and pulling it away.
- Chop the potatoes into bite-sized chunks and place them in a large bowl.
- Drizzle vinegar over the potatoes and lightly season with salt.
- To tone down the flavor of the onions, place them in a small bowl and cover them with cold water for 10 minutes before rinsing.
- For the dressing, mix together sour cream, mayonnaise, and mustard in a bowl.
- Add the dressing, de-flamed onions, celery, pickles, eggs, and herbs to the potatoes.
- Stir gently to combine without mashing the potatoes.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving for the best flavor.
Notes
- If you prefer a more tangy salad, try using apple cider vinegar instead of white vinegar.
- For extra flavor, try adding chopped bacon or a sprinkle of smoked paprika on top of the salad.
- You can add some diced red bell pepper or green onions for added color and crunch.
| Nutrition | Value |
| Calories | 250kcal |
| Carbohydrates | 29g |
| Fibre | 4g |
| Fat | 13g |
| Protein | 6g |
| Cholesterol | 75g |
