Creamy Potato Salad – A Perfect Spring Side Dish
As the temperatures rise and summer draws near, it’s time to start thinking about those outdoor gatherings and potluck parties. And what better way to kick off the season than with a classic, creamy potato salad?
This recipe for traditional creamy potato salad is a crowd-pleaser that’s easy to make and sure to become a go-to dish for any occasion. Whether you’re looking for a side dish or a main course, this salad hits the spot every time.
Assembling this dish requires minimal effort and can be done ahead of time, leaving you with more time to socialize and enjoy the festivities. The combination of potatoes, eggs, pickles and dressing creates a delicious texture and taste that will leave your guests coming back for more.
So get ready to impress at your next barbecue or potluck with this satisfying dish that’s sure to please everyone’s taste buds. Gather up the ingredients and let’s dive into making the best creamy potato salad you’ve ever tasted!
Why You’ll Love This Recipe
Picture this: it’s a sunny day and you’re surrounded by your closest friends and family. You’re firing up the grill, preparing some juicy burgers, hot dogs, and chicken wings to satisfy everyone’s appetite. But what’s a barbecue without a classic, creamy potato salad?
That’s where my traditional creamy potato salad recipe comes in. You’ll love this recipe because it is the perfect complement to any outdoor gathering. It is easy to make and so satisfying to eat. Every bite is filled with the fluffy, buttery goodness of Yukon gold or red potatoes that are perfectly boiled to perfection.
But what makes this potato salad truly special is the blend of creamy, tangy dressing that brings everything together. The combination of mayonnaise, Miracle Whip (yes, Miracle Whip!), sour cream or half-and-half, mustard, pickle juice, and vinegar creates an explosion of flavor in your mouth. The umami taste of salt and black pepper complements the creaminess perfectly.
One of the best things about this recipe is how versatile it is. You can easily customize it to your liking by substituting some ingredients for others. Prefer a sweeter taste? Add a pinch of sugar or sweet pickle relish. Want an extra crunch? Toss in some chopped celery or green onions.
This isn’t just any potato salad – it’s the best creamy potato salad you’ll ever have. It’s simple yet flavorful nature will leave your guests going back for seconds, maybe even thirds! So next time you plan a gathering, make sure you follow my traditional creamy potato salad recipe for a guaranteed hit!
Ingredient List
Here are the ingredients you’ll need to make this classic creamy potato salad recipe:
Potatoes:
- 2 lbs Yukon Gold Potatoes
Dressing:
- 1 cup Mayonnaise
- ½ cup Sour Cream
- 1 tbsp Yellow Mustard
- 1 tbsp Miracle Whip (optional)
- 1 tbsp dill pickle juice
- 1 tbsp Apple Cider Vinegar
- 1 tbsp white vinegar
- 1 tsp Salt
- ½ tsp freshly ground Black Pepper
Add-ins:
- 3 hard-boiled Eggs, chopped
- ½ cup finely chopped Dill Pickle
- ¼ cup finely chopped Green Onions
These ingredients are easily available at your local grocery store. Make sure that your potatoes are peeled properly and cut them into medium-sized cubes.
The Recipe How-To
- First things first: start with the potatoes. Using 2lbs of potatoes, place them in a large pot with enough water to cover them by about an inch. Then, add 1 tablespoon of kosher salt into the water. Start heating your pan at high heat and let it boil for about 10-15 minutes until you can pierce them smoothly using a fork.
Step 2: Prepare the Mixture
- While the potatoes are boiling, prepare the creamy dressing mixture in a mixing bowl. Combine 2 cups of mayonnaise, 1/2 cup of sour cream, 1/4 cup of pickle juice, 2 tablespoons of yellow mustard, and 1 tablespoon of sugar. Stir gently to mix well.
Step 3: Add the Hard-boiled Eggs
- Into the mixing bowl, add in 5 hard-boiled eggs diced into small pieces. Stir gently to mix well.
Step 4: Add in the Potatoes
- Take out your perfectly boiled potatoes from the pot and wait for about 3-5 minutes so that they cool down to warm but not hot to protect your dressing from getting runny. Dice them into small bite-sized pieces before adding them to the mixing bowl containing your creamy egg dressing mixture.
Step 5: Mix It Up
- Now is time to combine all those ingredients thoroughly until each potato cube is completely covered in sauce. If you want a creamier texture and easier mixing, you can mash some pieces of potatoes using a fork during this step.
Step 6: Chill and Serve Your Creamy Potato Salad
- Cover your beautiful mixture with plastic wrap or a lid and let it chill for about an hour or more in your refrigerator before serving it with your friends and family. Save some small shreds of chopped parsley dill on top before serving for extra crunchiness!
Substitutions and Variations
Variety is the spice of life, and the same goes for your creamy potato salad recipe! Here are some substitutions and variations you can try to make your very own signature dish:
– Potatoes: While Yukon Gold potatoes are the star in this recipe, you can also use red potatoes or even russet potatoes for a more textured experience. However, keep in mind that their consistency may change and they may not hold up as well in the vinaigrette.
– Mayonnaise: This recipe calls for 2 cups of mayonnaise and half-a-cup of sour cream but for a less creamy option or a vegan approach swap any or all of it with vegan mayo or plain Greek yogurt. A combination of mayo and sour cream makes a great dressing base, but you can add minced garlic or finely chopped green onions to give it an extra kick.
– Mustard: Add a touch of Dijon mustard instead of yellow mustard for sharper flavor notes. If you’d like a more dominant mustard taste to have taste sensations try adding honey mustard, grainy mustard or spicy brown for an exciting twist.
– Pickles: Dill pickles are perfect in this dish but if you want something with a sweeter flavor try using sweet pickles or pickle relish instead. Finding it challenging to chop the pickles, no worries just add pickle juice directly into the dressing.
– Eggs: Hard-boiled eggs can be replaced with other alternatives such as bacon bits, ham chunks, smoked salmon or spiced chicken cubes for meat-lovers or roast veggies like roasted peppers and corn, sweet potatoes could carry many pluses too!
Using these substitutions and variations gives you tons of options to make your creamy potato salad unique to your palette.Allow your creativity freedom when experimenting with various ingredients to whip up something truly spectacular – one that will be talked about long after your guests leave!
Serving and Pairing
When it comes to serving and pairing creamy potato salad, you can get quite creative. This classic dish is a perfect addition to any summer BBQ, picnic, or pool party. But it’s versatile enough to make an appearance on your dinner table any time of the year.
I recommend serving creamy potato salad chilled to enhance its fresh flavors. It pairs well with various grilled and smoked meats like BBQ ribs, chicken, and brisket. You can also serve it with other complementary side dishes like corn on the cob, baked beans, grilled vegetables or tomato salad.
For a more elevated presentation, you can serve creamy potato salad in individual jars or bowls for each guest. Garnish with chopped parsley or dill for added freshness and color.
If you’re looking to take this classic potato side dish up a notch, try adding some spicy variations like jalapeños, hot sauce, or diced onions. You can add a little zing and heat without overpowering the overall flavors.
For those who prefer vegan and gluten-free options, substitute the Miracle Whip or mayonnaise with vegan mayonnaise and cider vinegar or wine vinegar blend. That will give the creamy texture without compromising on taste.
As I said earlier, this traditional creamy potato salad is versatile enough that it fits every occasion and pairs well with almost everything. So roll up your sleeves, serve yourself a generous helping of creamy goodness alongside your favorite dish!
Make-Ahead, Storing and Reheating
When it comes to potato salad, planning ahead is key. Thankfully, this creamy potato salad recipe can be made ahead of time and still taste fresh and delicious the next day. In fact, I often think it tastes even better after the flavors have had time to meld together.
To make-ahead, simply prepare the potato salad according to the recipe instructions and store it in an airtight container in the refrigerator for up to 3 days before serving. This will allow for enough time for the ingredients to blend together nicely to give that perfect flavor profile.
To reheat your chilled creamy potato salad, you can serve it cold or bring it to room temperature first. If you prefer a warm salad, gently reheat it in the microwave on low power or on a stovetop until just warmed through. Be careful not to overheat since it can cause the potatoes to turn into mush.
For storing leftovers of this dish, use an airtight container or plastic wrap to cover the bowl tightly and store it in the fridge for up to 5 days. If you want extra long storage past 5 days or are serving outside where temps may be high, keep your mayonnaise-based salad below 40 degrees by storing on ice or in a cooler.
Overall, this makes-ahead well and its flavors only get better with time, so don’t hesitate to make your potato salad early without needing last-minute prep.
Tips for Perfect Results
Potato salad is a classic dish that brings comfort and warmth to our hearts, especially when enjoying it with friends and family. But making the perfect creamy potato salad can be challenging, so I’ve put together some tips that will help you achieve a delicious result every time.
Tip #1: Choose the right potatoes
The kind of potatoes you use for your creamy potato salad is vital to its texture and flavor. Yukon gold or red potatoes, for example, are excellent choices because they hold their shape well when cooked and have a creamy texture. On the other hand, russet potatoes may become mealy and fall apart when boiled.
Tip #2: Don’t overcook your potatoes
Overcooking your potatoes can ruin the texture of your salad. The goal is to cook them until they are tender but still firm enough to hold their shape – about 15-20 minutes depending on the size of your potato cubes.
Tip #3: Enhance your dressing
While classic potato salad usually calls for mayonnaise and mustard as a dressing base, you can elevate the flavors by adding a splash of apple cider vinegar or pickle juice. Also, try mixing Miracle Whip and sour cream for the best creamy potato salad ever.
Tip #4: Get creative with seasonings
Aside from salt and black pepper, consider adding celery seed, paprika, or even fresh herbs like parsley or dill for an extra pop of flavor.
Tip #5: Keep it chilled
After preparing your creamy potato salad, store it immediately in the fridge to prevent bacterial growth. Keep it chilled until you’re ready to serve.
By following these tips, you’ll be able to create the best creamy potato salad ever that will leave your guests amazed!
FAQ
As a home chef, I understand that sometimes recipes can leave unanswered questions. That’s why I’ve compiled a list of frequently asked questions that I’ve encountered throughout my own experience with this creamy potato salad recipe. Whether you’re a seasoned cook or trying to make your first potato salad, these answers will help ensure that your dish turns out perfect every time. So, without further ado, let’s dive into the FAQ section.
What is an old fashioned potato salad?
If you want to take your potato salad to the next level, focus on perfecting the dressing. To make the classic Old Fashioned Potato Salad dressing, you’ll need real mayonnaise, a dash of yellow mustard (but don’t go overboard), sweet pickle relish, celery salt, regular salt, and fresh ground pepper. With these ingredients combined, your potato salad will have a tangy and creamy flavor that’s hard to resist.
How do you make Paula Deen’s potato salad?
For this recipe, we will need a bag of small red potatoes, weighing around 3 pounds. These potatoes should be quartered before being used. We will also need mayonnaise, sour cream, minced fresh dill, salt, pepper, bacon slices which have been cooked until crisp and then crumbled, and hard-cooked eggs that can be peeled and chopped for use.
How does Rachael Ray make potato salad?
To prepare the potatoes, pour enough stock and water to cover them by an inch in a pot and bring it to a boil. Leave the potatoes to cook for 12-15 minutes until they are tender. In a small bowl, mix the scallions, celery, vinegar, sugar, horseradish, and olive oil. Add celery seed, dill, salt, and pepper to the salad for seasoning.
Bottom Line
In conclusion, this traditional creamy potato salad recipe is not only easy to make but also incredibly delicious. With its creamy texture and perfect blend of flavors, this recipe is sure to be a hit at any gathering. Whether you’re hosting a backyard BBQ or a family picnic, this potato salad is the perfect addition to any menu.
As you venture into making this recipe, don’t be afraid to experiment with different substitutions and variations like using russet potatoes or adding celery seed. Make sure to adhere to the tips for perfect results, especially when it comes to the right balance of mustard, mayonnaise, and sour cream.
Overall, this classic potato salad recipe is a must-try. It’s a versatile dish that can be served as a side dish or enjoyed on its own, depending on your preference. So why wait? Go ahead and whip up a batch today, and watch as your guests rave about your culinary skills!
Traditional Creamy Potato Salad Recipe
Ingredients
- 5 lbs potatoes, peeled & cut into small chunks
- 6 hard-boiled eggs, cooled & peeled
- 1/2 cup dill pickle (optional)
- 1 1/2 cups Miracle Whip (sometimes I use a mixture of both) or 1 1/2 cups mayonnaise (sometimes I use a mixture of both)
- 2 tablespoons yellow mustard
- 1/4 cup pickle juice (dill not sweet)
- 1/4 cup half-and-half or 1/4 cup whipping cream
- 1/2-1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Boil the potatoes until just tender when poked with a fork, remove and drain.
- Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
- Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
- Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
- Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
- Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
- Cover and refrigerate at least 1 hour.
Your Own Notes
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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!