Potato salad recipe

Listen to me! Most people serve up a mushy, bland mess and call it cooking. It's a disgrace! A proper Potato salad recipe needs texture, acidity, and balance. We’re talking about waxy red potatoes, perfectly seasoned while they’re still warm to soak up that beautiful vinegar. This isn’t just a side dish; it’s the star of the show. Whether you’re firing up the grill or serving it alongside a Crispy Chicken Sandwich, you must respect the ingredients. Stop overcooking your spuds into wallpaper paste! Follow this Potato salad recipe and bring some actual passion to your dinner table. Simply stunning.

Ingredients for Potato salad recipe

• 2 pounds red boiling potatoes, scrubbed
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 hard-cooked eggs
• 1 small celery stalk
• 1/4 cup chopped sweet pickle (not relish)
• 3 scallions
• 2 tablespoons chopped fresh parsley
• 1/2 cup mayonnaise
• 2 tablespoons Dijon-style mustard

Instructions to prepare Potato salad recipe

1. Boil the potatoes: Place the scrubbed potatoes in a large pot and cover with water. Bring to a boil, then reduce heat, cover, and simmer until tender (a paring knife should slide in with no resistance), about 25 to 30 minutes.
2. Cool and prep: Drain the potatoes and rinse them under cold water to stop the cooking. Drain again and let them cool slightly so they are easy to handle but still warm.
3. Season the potatoes: Cut the warm potatoes into 3/4-inch dice. Place them in a large bowl, sprinkling them with the red wine vinegar, salt, and pepper as you layer them to ensure even seasoning.
4. Chop add-ins: Dice the hard-cooked eggs, celery stalk, and sweet pickles into 1/4-inch pieces. Thinly slice the scallions.
5. Combine: Add the eggs, celery, pickles, scallions, and fresh parsley to the bowl with the potatoes.
6. Dress the salad: Add the mayonnaise and Dijon mustard. Gently stir the mixture until all ingredients are well combined and the potatoes are evenly coated.
7. Chill: Cover the bowl and refrigerate for at least 1 hour (or ideally overnight) to allow the flavors to meld before serving.

Potato salad recipe Details

Prep Time: PT20M

Cook Time: PT30M

Total Time: PT1H50M

Servings: 6

Expert Tips

Substitutions for Potato salad recipe

If you want to lighten it up, swap half the mayonnaise for Greek yogurt. It adds a beautiful tang. No red wine vinegar? Use apple cider vinegar, but for heaven's sake, don't use the cheap white stuff! You can also use Yukon Gold potatoes if red ones aren't available; they have a lovely buttery texture.

Errors to Avoid with Potato salad recipe

The biggest crime is overcooking the potatoes. If they turn into mash, start over! Also, never dress cold potatoes. They won't absorb the seasoning. Season them while they are still warm to ensure the flavor goes all the way to the core, not just sitting on the surface like a wet blanket.

Alternative Cooking of Potato salad recipe

For a smoky twist, try roasting the potatoes instead of boiling them. Toss the diced potatoes in olive oil and roast at 400 degrees until crispy on the outside and fluffy inside. Let them cool slightly before following the rest of the steps. It adds a phenomenal depth of flavor that will blow your mind!

Frequently Asked Questions about Potato salad recipe

Q1: Why do my potatoes always fall apart?

You’re likely using starchy potatoes like Russets. Use waxy potatoes like Red Bliss or New potatoes. They hold their shape after boiling, giving you those perfect, distinct bites instead of a bowl of seasoned mashed potatoes.

Q2: How long can I keep this in the fridge?

It stays fresh and delicious for about 3 to 4 days. In fact, it often tastes better the next day because the flavors have had time to get to know each other. Just keep it tightly covered so it doesn't pick up other fridge smells.

Q3: Can I add bacon to this recipe?

Absolutely! Crispy, salty bacon bits are a stunning addition. Just make sure the bacon is drained well on a paper towel so you don't end up with a greasy, oily mess. Fold it in right before serving to maintain the crunch.