Creamy Potato Salad is a classic and satisfying dish that adds a touch of comfort to any gathering. This delightful recipe transforms tender potatoes into a rich, flavorful salad, perfect for showcasing the simplicity of this timeless side dish.
To create this delectable Creamy Potato Salad, simply toss boiled potatoes with a creamy dressing made from mayonnaise, mustard, and a hint of vinegar. Add in crunchy celery, onions, and a sprinkle of fresh herbs for a salad that’s perfectly balanced. The result is a dish that’s sure to impress both kids and adults alike. Perfect for picnics, barbecues, or a cozy family dinner, this recipe is super easy to make.
Each bite delivers a smooth and creamy texture paired with the slight tang of mustard and the crisp freshness of vegetables, similar to classic Ramen Noodle Salad and Ina Garten’s Greek Salad. Enjoy the comforting goodness of Creamy Potato Salad and elevate your side dish repertoire with this new addition to your collection of savory favorites.
Creamy Potato Salad
Equipment
- Mixing bowl
Ingredients
- pinch salt
- 5 medium-sized potatoes
- ¼ tsp white pepper
- 3 tbsp full-fat salad cream
- ½ small brown onion peeled and chopped very finely
- 6 tbsp full-fat mayonnaise
Instructions
- Place potatoes in a pan, cover with cold water, bring to a boil, and simmer for 7-9 minutes until tender.
- Drain and let cool.
- In a mixing bowl, combine the cooled potatoes with finely chopped onion, mayonnaise, salad cream, white pepper, and salt.
- Stir until well mixed.
- Cover and refrigerate for at least 30 minutes, or up to a day, to allow the flavors to meld.
- Before serving, garnish with chopped chives and a sprinkle of black pepper, if desired.
Notes
- For extra flavor, you can add a splash of apple cider vinegar or a teaspoon of mustard to the dressing before mixing it with the potatoes.
- This will give the salad a subtle tangy kick.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 163 kcal |
| Carbohydrates | 17 g |
| Protein | 3 g |
| Vitamin A | 25 IU |
| Vitamin C | 15.9 mg |
| Iron | 4.3 mg |
| Calcium | 42 mg |
Frequently Asked Questions (FAQs)
Can I make potato salad in advance?
Yes, potato salad can be made a day ahead. In fact, it often tastes better after the flavors have had time to meld in the refrigerator.
How do I prevent the salad from becoming watery?
Make sure to fully drain the potatoes after boiling, and allow them to cool completely before mixing them with the dressing to avoid excess moisture.
What type of potatoes are best for potato salad?
Waxy potatoes like red or Yukon Gold are ideal because they hold their shape well after boiling and have a creamy texture.
Can I make this salad without mayonnaise?
Yes, you can substitute mayonnaise with Greek yogurt, sour cream, or a vinaigrette for a lighter version of the salad.
How long can potato salad be left out at room temperature?
Potato salad should not be left out for more than 2 hours. If serving outdoors, keep it chilled in a cooler to maintain freshness.
