Delicious Potato Salad Recipe for Your Summer BBQ
Listen up, fellow foodies – I have a recipe that you are not going to want to miss. The Kitchen Sink Potato Salad Recipe is a mouth-watering dish that will have all your friends and family members begging for more. This recipe has been a staple in my family for generations, handed down from my mom’s kitchen sink to mine and now to yours. Trust me when I say this recipe is worth the effort.
Now, I know what you’re thinking: “Potato salad? Boring.” But let me tell you, this is not your average potato salad. This delicious recipe is packed with flavor and texture, making it the perfect side dish for any occasion. Whether you’re hosting a summer barbecue or a cozy dinner party, the Kitchen Sink Potato Salad Recipe will be a hit with everyone.
What makes this potato salad so unique is our secret ingredient: the kitchen sink. Ok, maybe not literally but we use everything but the kitchen sink! From crispy bacon to hard-boiled eggs, green onions to red onions, chicken broth to Dijon mustard, this recipe truly has it all. We even add some celery seed and mustard powder to give it an extra kick.
But let’s not forget about the star of the show – the potatoes! We use only the best potatoes for this recipe – russet and red potatoes work best. Cut them into cubes and boil them until they’re tender but not falling apart. Trust me when I say that these potatoes are going to be the highlight of this dish.
So grab your apron and get ready to make the best potato salad of your life. It’s time to enter Mom’s Kitchen Sink and experience pure culinary bliss like never before.
Why You’ll Love This Recipe
Are you tired of the same old boring potato salad recipe? Look no further than this Kitchen Sink Potato Salad Recipe – an ode to your mom’s kitchen sink. Trust me, you’re going to love it.
What sets Kitchen Sink Potato Salad apart from other recipes is its versatility. It’s called “Kitchen Sink” for a reason; we throw in anything and everything we can find, from hard-boiled eggs and crispy bacon to green onions and black olives. This recipe truly has something for everyone.
And don’t be intimidated by the long ingredient list – this recipe is surprisingly easy to make. Just peel and cut your potatoes into cubes, boil some eggs, mix together the dressing, and then toss everything together in a large bowl. It really is that simple!
Plus, this recipe is perfect for any occasion – whether it’s a summer BBQ or a winter potluck. The creamy mayo-based dressing pairs perfectly with hot dogs or burgers, but also holds up well against heartier dishes like roasted chicken.
So ditch your mom’s old-fashioned potato salad recipe (no offense intended), and make way for the new MVP of your picnic table. Trust me, you’ll never go back to anything else after trying this amazing Kitchen Sink Potato Salad Recipe.
Ingredient List
Here’s what you need to pull out of your fridge and pantry for your ultimate kitchen sink potato salad:
- 4 lbs potatoes: Choose the best potato variety for salads, such as red or yellow potatoes that keep their shape when cooked. Scrub the potatoes and peel them or leave the skin on for extra texture, then cut them into 1-inch cubes.
- 6 hard-boiled eggs: My mom’s kitchen sink potato salad recipe calls for 10 hard-boiled eggs, but I tend to use fewer eggs since I like my salad to be more potato-focused. Peel the eggs and chop them into bite-sized pieces.
- 3 stalks celery: To add crunchiness, make sure you rinse the celery thoroughly, trim both ends, and chop them into small pieces.
- 1 minced red onion: I prefer to use a red onion instead of other types because they have a milder taste and give a nice color contrast to the salad. Mince the red onion finely so that it’s evenly distributed without overpowering other flavors in the dish.
- 1 cup minced dill pickle: This ingredient adds tanginess and an appetizing aroma. Finely chop the pickles, so their flavor spreads throughout the whole dish.
- ½ cup mayonnaise: Select mayo brands that have a range from creamy to tangy. You can further personalize your dressing by adding other sauces to create new flavors, such as ranch or buffalo sauce.
- 1 ½ cups chicken broth: The chicken broth gives this salad a rich flavor that ties everything together.
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon celery seed
- ¼ teaspoon mustard powder
Use this list as a starting point – feel free to get creative by adding or swapping out any ingredients you like! Make sure you measure all ingredients carefully for accurate recipes. And remember, quality ingredients are key to creating a top-notch plate.
The Recipe How-To
Now that you have gathered all the ingredients, it’s time to bring them together and create a mouthwatering kitchen sink potato salad. In this section, I will walk you through the step-by-step process of making the best potato salad you’ve ever tasted. So, let’s get started!
Prep the Potatoes
First, we need to get those potatoes ready! You will need 4 lbs of potatoes peeled and cut into cubes. I recommend using red skin potatoes or russet potatoes for this recipe. Place the potatoes in a large pot and cover with cold water. Season with 1 ½ teaspoons of salt and bring it to a boil over high heat. Once it starts boiling, reduce heat to medium-low and let it simmer until the potatoes are tender and falling apart—around 10-12 minutes.
Make the Dressing
While we wait for the potatoes to cook, let’s make the dressing. In a small bowl, whisk together 1 cup mayonnaise, ½ cup chicken broth, 1 teaspoon Dijon mustard, 1 teaspoon celery seed, ½ teaspoon mustard powder, 1 tablespoon sugar, and 2 tablespoons lemon juice.
Add Salad Ingredients
Once cooked, drain the cooked potatoes into a colander over the sink then rinse under cold water until they are cool to touch. In a large bowl, mix together the cooled potatoes with 10 sliced green onions, chopped stalks from 3 stalks celery, 1 cup dill pickles, 6 hard boiled eggs, 5 pieces of cooked bacon that have been broken into bite-sized pieces, and 1 cup minced red onion.
Mix Dressing
Pour the dressing over everything in the large bowl with salad ingredients (potatoes, green onions, celery stalks, dill pickles), then mix all ingredients until completely coated with dressing.
Chill Before Serving
Cover your kitchen sink potato salad with plastic wrap or a tight-fitting lid then place it in your refrigerator so that it can chill for at least 2 hours before serving.
That’s it; your delightful kitchen sink potato salad is ready! All your guests will love it.
Substitutions and Variations
Now, let’s talk about some substitutions and variations that you can make to this kitchen sink potato salad recipe to suit your tastes.
If you’re looking for a healthier alternative, you can try swapping out the mayonnaise for Greek yogurt or sour cream. These options will reduce the overall calorie count and add a tangy twist to the flavor profile.
For a vegan version of this recipe, simply replace the hard boiled eggs and chicken broth with vegetable broth and tofu or tempeh. You can also skip the bacon and add some black olives for added texture and a salty kick.
If you’re feeling adventurous, you can add some unique ingredients like diced avocado, chopped artichoke hearts, or even buffalo ranch seasoning for an extra spicy kick. Or try making it with some Southern-inspired flavors like adding diced ham, pickles or jalapenos to improve the overall taste.
Julia Child recommends adding a sprinkle of celery seed and mustard powder to enhance the flavour while Whole30 enthusiasts recommend omitting potatoes for steamed cauliflower florets.
Overall, this recipe is very adaptable, so don’t be afraid to get creative with it! Whatever variations you choose, I’m confident you’ll end up with a delicious plate of kitchen sink potato salad that will impress your guests every time.
Serving and Pairing
Now that you’ve whipped up the best potato salad in town, it’s time to serve this beauty up! I recommend garnishing with some crispy bacon bits and sliced green onions for a pop of color. You could even add some black olives on top for some savory goodness.
This kitchen sink potato salad recipe is versatile and pairs well with many different main dishes. For an all-American feast, serve with grilled burgers or hot dogs. If you’re feeling fancy, pair with seared salmon or grilled shrimp for a more elegant dinner party. It’s also great as a side dish for your favorite fried or baked chicken.
If you’re hosting a potluck or bringing this dish to a party, it will surely steal the spotlight! Trust me, it’s always the first to go. And if you’re looking to elevate your presentation, try serving in a glass trifle bowl with layers of potato salad and grilled veggies for a beautiful summer salad.
Regardless of how you choose to serve it up, this kitchen sink potato salad recipe is sure to be a crowd-pleaser. Enjoy!
Make-Ahead, Storing and Reheating
Listen up, folks! If you’re a party animal like me, you’ll understand that the real test comes not in the cooking but in the storing and reheating process of your beloved potato salad. Fear not, for I have got you covered.
The good news is that this kitchen sink potato salad recipe is adaptable to all sorts of occasions, and it’s no exception when it comes to storage. The safest bet to store this potato salad is in an airtight container and placed directly in your fridge. Be sure to consume within three to four days, otherwise, the potatoes may start to lose their texture, and we don’t want any mushy potatoes ruining our party vibes.
What about reheating? The answer mostly depends on how you initially cook the potatoes in this recipe. If you make them boiled, then they are likely going to fall apart when you reheat them. But if you opt for baked or roasted potatoes in the recipe instead of boiled, they will hold up better during the heating process.
However, if you still prefer a reheated version of your potato salad or want to serve it hot, there is one simple trick. Heat a small amount of olive oil on your non-stick skillet over low heat and add your refrigerated potato salad after mixing it once more. Stir until heated through – this trick works magic for people who love the crispy texture of potatoes in their salads.
If you want to plan ahead for a larger crowd or meal-prep for multiple dishes simultaneously, then making this potato salad ahead of time also works perfectly well. Prepare it 24-48 hours before your event, pop it into the fridge without adding any garnishing or toppings until ready to serve – we don’t want any soggy pieces here!
There you go everyone, all the insider tips and tricks from Julia Child minus the French accent on how to make-ahead and store your beloved Kitchen Sink Potato Salad Recipe. Beat those lit party blues with comfort food prepared beforehand – happy cooking!
Tips for Perfect Results
Let me tell you, this Kitchen Sink Potato Salad Recipe is one that is easy to make but there are a few tips and tricks that can take it from just okay to outstanding. Trust me, you want to follow these tips for the best potato salad experience ever.
First of all, when boiling the potatoes, add a generous amount of salt to the water. This will help season the potatoes from the inside out and give them more flavor. Don’t be shy; add about a tablespoon of salt for every 2 quarts of water.
When cutting the potatoes, try to keep them in similar size so that they cook evenly. You don’t want some pieces to be falling apart while others are still hard in the center. And speaking of falling apart, make sure not to overcook the potatoes. The recipe calls for cooking until just tender so that they hold their shape but are still easy to bite into.
Once you’ve mixed in all your salad ingredients, let the salad chill in the fridge for a few hours or even overnight before serving. This will allow all the flavors to meld together and result in an even tastier dish.
If you’re looking to switch things up a bit, feel free to experiment with different additions or substitutions. Try adding in bacon or black olives for some extra flavor and crunch, or use celery seed instead of chopped celery for a more subtle taste.
Lastly, remember that this recipe can easily be scaled up or down depending on how many people you’ll be serving. So whether you’re hosting a big backyard barbecue or having a cozy dinner at home, this Kitchen Sink Potato Salad Recipe is sure to be a crowd-pleaser.
FAQ
As we wrap up this kitchen sink potato salad recipe, I know that you might still have some questions or doubts about certain aspects of the recipe. Don’t worry; you are not alone. Often, readers ask these questions to clarify the recipe’s particular steps, tools or ingredients to ensure perfect results every time. So in this section, I will address some common queries and make your cooking experience even more enjoyable.
How does Paula Deen make potato salad?
For this recipe, you will need a 3-pound bag of small red potatoes that have been quartered. Additionally, you will need ingredients such as mayonnaise, sour cream, minced fresh dill, salt, ground black pepper, bacon slices that have been cooked until crispy and crumbled, and finally, 5 hard-cooked eggs that have been peeled and chopped. These ingredients will come together in a flavorful and hearty dish that is perfect for any party or gathering. So, let’s get started!
How do you keep potatoes from falling apart in potato salad?
When the potatoes are cooked to perfection, it’s essential to remove them from the water immediately to prevent them from becoming too soft and disintegrating. Without delay, you should combine them with a blend of vinegar and additional salt while they are still warm.
Bottom Line
I hope you found this Kitchen Sink Potato Salad recipe article as satisfying and fulfilling as the dish itself. If you’re anything like me, potato salad isn’t just a side dish, it’s a staple at any party or gathering. With this recipe, you’ll be able to make the best potato salad you’ve ever tasted!
Whether you’re looking for a traditional Southern potato salad, loaded with bacon and hard-boiled eggs, or a healthier alternative that fits into your Whole30 diet, this recipe has everything you need. Plus, with various substitutions and variations to choose from, the possibilities are endless.
With its creamy texture and perfect blend of ingredients, this kitchen sink potato salad recipe is sure to become a household favorite. So grab your potatoes, mix up your dressing, and get ready to take your taste buds on a journey through Mom’s kitchen sink!
As Julia Child once said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” And with this recipe in hand, you’ll have just that – good food made from fresh ingredients that will satisfy any crowd. So what are you waiting for? Get cooking!
Kitchen Sink Potato Salad Recipe
Ingredients
- 2 lbs potatoes, peeled and cut into cubes
- 2 (14 ounce) cans chicken broth
- 1/4 cup minced red onion
- 2 green onions, sliced
- 2 hard-boiled eggs, chopped
- 1/4 cup pickle relish
- 2 slices bacon, cooked and crumbled
Dressing
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon sugar
- 1/4 cup olive oil
- 2 tablespoons mayonnaise
- 1/2 teaspoon mustard powder
- 1/4 teaspoon whole celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
- In a separate bowl, whisk together the dressing ingredients.
- Add the dressing to the potatoes and gently toss to coat.
- Add the remaining ingredients and gently stir to combine.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!