Delicious Potato Salad Recipe – Perfect for Summer BBQs
Listen up, my fellow foodies! Are you ready for a potato salad recipe that will blow your taste buds away? Look no further, because I have the ultimate solution to your cravings. Whether you’re hosting a BBQ or just looking for a delicious side dish, this yummy potato salad recipe will satisfy everyone’s appetite.
With a mouth-watering combination of creamy potatoes, hard-boiled eggs, and tasty veggies, this classic potato salad is sure to be the star of the show at your next gathering. The best part? It’s quick and easy to make! No matter what cooking level you are on, this recipe can be nailed with ease.
But let me tell you, this isn’t just any ol’ potato salad recipe. With its perfect blend of mustard and white vinegar added to mayonnaise and a pinch of salt and pepper – this homemade recipe I have developed over the years has nailed down how to make the best classic potato salad *mic drop*.
So grab your ingredients, roll up your sleeves, and get ready to make the most delectable potato salad ever tasted. Trust me when I say that once you try it, you’ll never want to go back to store-bought salads again. Let’s dive in!
Why You’ll Love This Recipe
Hello there, fellow foodie. If you’re looking for the perfect side dish to bring to your next family barbecue or potluck, look no further than this Yummy Potato Salad Recipe. Trust me, you’ll love it.
First off, it’s got everything you want in a classic potato salad. Creamy and tangy, with the perfect balance of savory and sweet flavors. But what really sets this recipe apart is its versatility. With just a few substitutions and variations, you can customize it to fit any occasion or preference.
Feeling Southern? Swap out those gold potatoes for some rustic russets and douse them in chicken stock for a richer flavor. Want something healthy? Go for sweet potatoes instead and add some grilled veggies on top. Prefer a more unique flavor profile? Try roasting the potatoes in garlic and white wine vinegar before mixing in the rest of the ingredients.
Not only is this potato salad delicious and endlessly customizable, but it’s also easy to make. Just cut up your potatoes and boil them until they’re tender, then mix in your favorite ingredients (we’ve got plenty of options in section 5). And with our tips for make-ahead storage and reheating (section 7), you can prepare this dish well ahead of time – perfect for a busy schedule.
So trust me when I say that this Yummy Potato Salad Recipe is bound to become your new go-to dish for any party or gathering. It’s classic yet versatile, delicious yet easy to make, and guaranteed to be a crowd-pleaser every time.
Ingredient List
- Potatoes: You will need about 3 pounds of Yukon Gold potatoes for this best classic potato salad. Make sure to cut them into 1-inch cubes.
- Eggs: We will need hard-boiled eggs. I recommend boiling 3 large eggs for about 10 minutes or until they are cooked through.
- Vegetables: Traditional vegetables include celery stalks, sweet red onion, and green onions thinly sliced, plus diced sweet pickles or dill pickles, quartered radishes, grated carrots, or chopped fresh parsley and dill.
- Dressing: You’ll love the rich taste of creamy dressing made with a combination of mayonnaise, Dijon mustard, white vinegar, and garlic. Use about 2 cups of mayonnaise along with onions chopped finely-thin and then mixed in water. Also add in some spices like salt
- Optional Ingredients: To switch up things you can think of adding some bacon bits, grilled chicken strips or crumbled cheese.
The Recipe How-To
Step 1: Boil the Potatoes
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Ingredients needed:
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2 pounds Yukon Gold potatoes
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1 tablespoon kosher salt
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Instructions:
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Wash the potatoes to remove any dirt.
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Place them in a large pot and cover them with cold water.
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Add a tablespoon of kosher salt to the water.
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Bring the water to a boil and reduce the heat to medium-low.
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Let it simmer for about 15-20 minutes, or until they are fork-tender. Be careful not to overcook them as they might turn mushy.
Pro Tip: It is important to cut the potatoes into uniform sizes so they will cook at the same rate. Try cutting them into bite-size pieces that are about 1 inch in size.
Step 2: Make the Dressing
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Ingredients needed:
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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2 tablespoons white vinegar
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Instructions:
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In a mixing bowl, whisk together the mayonnaise, Dijon mustard, and white vinegar until well combined.
Pro Tip: For creamier potato salad, mix mayonnaise and sour cream in equal parts, and then add vinegar and mustard to taste.
Step 3: Mix the Ingredients
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Ingredients needed:
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1/2 cup chopped celery
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3 hard-boiled eggs, chopped
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1/4 cup chopped red onion
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1/4 cup sweet pickle relish
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Instructions:
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Take the boiled potatoes out of the water, and allow them to cool for a couple of minutes.
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Add celery, hard-boiled eggs, chopped red onion, and sweet pickle relish in a separate large mixing bowl.
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Cut potatoes into bite-size pieces (about an inch cubes) after they are cool enough to handle.
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Add cubed potatoes into the mixing bowl with other ingredients.
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Pour dressing over the ingredients and toss gently until everything is well coated.
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Season with additional salt and pepper to taste.
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Refrigerate for at least an hour before serving.
Pro Tip: To make your potato salad more colorful and exciting, add in some sliced carrots, radishes, and green onions!
Substitutions and Variations
Variety is the spice of life, and the same goes for potato salad! Here are some substitutions and variations you can try with this recipe:
– Potatoes: While Yukon Gold potatoes are the star of this recipe, you can use other types of potatoes as well. Red potatoes, russet potatoes or sweet potatoes are great alternatives.
– Eggs: Hard-boiled eggs add a lovely creaminess to the dish, but you can leave them out if you do not consume eggs.
– Vegetables: You can tweak the vegetable mix based on your preference or availability. Green bell peppers, cucumbers, or corn make fantastic additions to the salad. If you don’t like radishes, you can use celery instead.
– Dressing: If you want to add a bit more zing to your dressing mix Dijon mustard or garlic into your mayonnaise mixture. You could also substitute white vinegar for apple cider vinegar or white wine vinegar.
– Garnishes: Finely diced red onions make a tasty garnish for potato salad. And a sprinkle of smoked paprika gives it an extra smoky flavor.
Feel free to experiment with any of these substitutions while maintaining the basic guidelines of the recipe. The result will undoubtedly be finger-licking good!
Serving and Pairing
When it comes to serving this yummy potato salad recipe, you’ve got many options. If you’re a traditionalist, then it’s perfectly fine to serve it as a side with grilled meats such as chicken or beef, or with some hot dogs and hamburgers during a summer barbecue. However, this creamy potato salad can be enjoyed on its own as a light lunch or dinner.
Another way to serve this irresistible salad is by pairing it with some fresh greens like lettuce or spinach. This will give you both the crispy and fresh textures of the salad and the earthiness of the greens. You can also get inventive and add other vegetables that complement the flavors of the dish like oven-roasted carrots, sliced cucumbers, carrots, or radishes.
This salad recipe pairs well with many beverages too. A glass of sweet tea or lemonade will definitely bring out the summery taste in the dish, but if you’re feeling like having a boozy drink then try serving it with a chilled white wine or even a light beer.
In any case, this classic potato salad will leave your taste buds satisfied and simply yearning for more. Whether you’re having a long day at work or entertaining friends at home, this versatile recipe is perfect for any occasion thanks to its unique blend of flavors and seasoning.
Make-Ahead, Storing and Reheating
When it comes to potato salad, making it ahead of time is a smart move. The flavors have time to really meld together, resulting in an even more delicious dish. You can make this yummy potato salad up to three days before your party or event. Just be sure to store it properly.
To store your potato salad, transfer the cooled mixture into an airtight container and place it in the fridge. When you’re ready to serve, take it out of the fridge and let it sit at room temperature for about 10-15 minutes. Giving the salad time to come up to room temperature will help release some of the flavors that might have been lost during refrigeration.
If you have any leftovers when the party’s over, that’s great! You can keep them in an airtight container and store them in your fridge for up to three days. It’s best practice to use clean utensils each time you scoop some of the leftover salad out of its storage container. By doing so, you minimize contamination and ensure the longevity of the salad.
To reheat this potato salad recipe, I recommend using two methods depending on how much time you have on your hands: microwave or oven heating.
For a quick reheat option, take out as much salad as you want to serve and pop it in the microwave for about 30 seconds. Give it a good mix and enjoy!
For a more professional-quality reheat option or if you’re serving large quantities during events for example, preheat your oven at 350°F(175°C) degrees while taking out enough salad as needed from the fridge. Take an oven-safe dish (glass or ceramic is best) and brush some vegetable oil inside the dish before transferring your cold leftover potato salad ingredients in it,sprinkle with salt and pepper then stir until well combined.Drizzle olive oil on top then cover with foil.Bake in pre-heated oven for about 20-25 minutes until hot and bubbly.Remove from oven, let cool slightly then serve.
Both methods should work well without compromising too much on taste or texture. Perfect if unexpected guests arrive!
Tips for Perfect Results
Making the best potato salad could be challenging. Therefore, I am here to provide some helpful tips that will make your potato salad creamy and tasty.
1. Cut the potatoes into uniform sizes
The size of the potatoes should be the same so that they cook evenly. If you cut your potatoes into irregular shapes, some may end up being overcooked while others are undercooked.
2. Keep the dressing light
Using too much dressing in your potato salad can make it heavy and greasy. The dressing should coat every potato piece gently, without suffocating them. You can always add more dressing at serving time.
3. Use fresh ingredients
Using fresh ingredients gives your potato salad a vibrant taste and ensures that it lasts longer in the fridge. Using limp vegetables or old mayonnaise can make your potato salad taste off, and no one wants that.
4. Chill before serving
Your potato salad needs to be chilled for at least an hour before serving it. Chilling allows the flavors to meld together, and it also makes the salad refreshing and perfect for summertime parties.
5. Store properly
Refrigerate your leftover potato salad promptly and store it in an airtight container to prevent moisture from spoiling it.
By following these tips, you can guarantee a great potato salad every time!
Bottom Line
In conclusion, this potato salad recipe is a classic that has stood the test of time. With its creamy and tangy notes, it is sure to please every palate in your party. Plus, with so many variations and substitutions available, you can easily adjust the recipe to fit your dietary needs or preferences.
By following the straightforward instructions and utilizing the helpful tips provided, you’ll be able to create the best potato salad ever. And if you really want to wow your guests, consider pairing it with other summer favorites like grilled chicken or corn-on-the-cob.
So what are you waiting for? Get cooking and let this delicious recipe be the star of your next party or picnic. Trust me when I say that everyone will be coming back for seconds (and maybe even thirds!) of this yummy potato salad.
Yummy Potato Salad Recipe
Ingredients
- 6 medium potatoes
- 1 1/2 cups mayonnaise or 1 1/2 cups salad dressing
- 1 tablespoon white vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 stalks celery, chopped
- 4 radishes, chopped in small pieces
- 3 green onions, chopped
- 2 carrots, grated
- 4 hard-boiled eggs
Instructions
- Heat salted water to boiling; add potaotes.
- Cover and heat to boiling; reduce heat.
- Cook until tender; drain.
- Cool slightly and then cut into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl.
- Add veggies, potatoes and eggs; toss.
- Cover and refridgerate at least 4 hours to blend flavors.
- **Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste!
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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!