Is there a more nostalgic side dish than potato salad? Saying the words sends a wave of nostalgia flooding back, doesn’t it? To me, it’s the epitome of summer a plate-filler at every picnic, barbecue, and family gathering. There’s just something so incredibly comforting and delicious about a well-made potato salad. It’s not a side dish; it’s tradition, and it has a tendency to create the most fiery arguments about who is in charge of creating the best one. We all possess our own special recipe, and we all have the secret ingredient that makes our own the best.
I grew up loving potato salad, and thank my dad for it. While everyone was singing the praises of their grandmothers’ cooking, it was my father who, with a bit of encouragement, taught me just how great a perfectly prepared potato salad is. He was obsessed with my grandmother’s recipe the one she always took to every holiday or summer picnic with our family. His unwavering dedication to it is what made me realize there was something special about this potato salad, so I went out to discover what was so perfect about it.
German Potato Salad
Equipment
- 1 Medium Saucepan
- 1 Large Straight-Sided Sauté Pan
- 1 Colander
- 1 Sharp Chef’s Knife
- 1 Cutting Board
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
The Dressing: Where It All Starts
With potato salad, the dressing is the key. But here’s the thing: the mayo vs. Miracle Whip thing is not just a myth, and it ain’t no joke. You may already be aware of this, but I’m going to spell it out for you anyway.
Mayo vs. Miracle Whip
- Mayo: Old-school mayo, like Duke’s or Hellmann’s, yields a rich, creamy base. It’s smooth as silk, slightly eggy, and, in many minds, the only option. It’s the base of so many great potato salads especially the Southern kind.
- Miracle Whip: On the other hand, Miracle Whip is a bit of a wild card. It is sweeter and more acidic with a thinner consistency. You will love it if you like a splash of zing in your salad. It has a bolder taste, and for many, that’s the only way they’ll make potato salad.
Most, including my grandmother, testify under oath to Miracle Whip. It’s got a unique taste and texture that is just not possible with mayo. Of course, all this is a matter of taste, so you must experiment with both and determine which of them is beckoning your soul.
Fondant Potatoes
Equipment
- 1 Sharp Chef’s Knife For precise potato shaping and peeling.
- 1 Cutting Board
- 1 Heavy Oven-Proof Skillet Essential for searing on the stovetop and then braising in the oven.
- 1 Tongs For handling hot potatoes and blotting oil.
- 1 Large Bowl For soaking potatoes to remove starch.
Ingredients
Main
- 3 large whole russet potatoes
- 2 tablespoons high-heat-resistant vegetable oil such as grapeseed oil
- salt and ground black pepper to taste
- 3 tablespoons butter
- 4 sprigs thyme plus more for garnish
- ½ cup chicken broth or more as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes. Stand potatoes on end, and peel them from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Dotdash Meredith Food Studios
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from the outsides. Dotdash Meredith Food Studios
- Heat vegetable oil in a heavy oven-proof skillet over high heat until it shimmers slightly.
- Pat dry potatoes with paper towels. Place potato cylinders with the best-looking ends into the hot oil. Reduce heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Dotdash Meredith Food Studios
- Flip potatoes and repeat on the other ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to the skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Dotdash Meredith Food Studios
- Transfer the skillet to the preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren’t tender, add 1/4 cup more stock and cook for 10 more minutes. Dotdash Meredith Food Studios
- Place potatoes on a serving platter. Spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving. DOTDASH MEREDITH FOOD STUDIOS
Notes
The Hidden Hero: Evaporated Milk
Here’s a secret you won’t see coming a dash of evaporated milk. It’s not used in most potato salads, but in the best-rated versions, it’s the secret to the creamiest dressing.
Why Evaporated Milk Is Effective
- Stability: Evaporated milk doesn’t curdle when mixed with acidic ingredients like vinegar. That makes the dressing silky and smooth.
- Creaminess: It provides a smooth, luxurious feel to the dressing but not too much that it becomes weighty. It’s just right to take your salad to the next level.
Once I tasted it for the first time, I became an addict. The creaminess that it provides is unbeatable, and it’s a complete game-changer to ensure that your salad remains silky smooth even after hours in the fridge.
The Zing: Pickle Juice
Okay, this one might sound a little strange if you’ve never tried it, but trust me pickle juice is a total game-changer. It adds that delightful zing that balances out the richness of the mayo (or Miracle Whip).
Why Pickle Juice?
- Tang: Pickle juice delivers that perfect amount of acidity to brighten up the salad. It’s like a little burst of freshness with every bite.
- Flavor Depth: The longer the salad is kept in the refrigerator, the more the potatoes absorb some of the tangy brine, adding depth to the flavor of the dish.
I’ll be honest my grandmother always added pickle juice, and I was hooked when I first tried it. It’s this kind of addition that makes your potato salad dance. Start with 5 to 7 tablespoons if you’re making a small batch, then taste and add as needed.
Want some extra tang? Use vinegar
For an extra kick of tang, my grandmother used to sprinkle white vinegar over the hot potatoes before they had a chance to cool. This procedure allows for the flavor to seep directly into the potatoes, adding depth of taste to every bite. Be sure to allow the potatoes to cool entirely, though, before combining them with the salad, so they won’t become too soggy.
Other Ideas for Tang:
- Pickle Juice: For a briny kick.
- Vinegar: Add white vinegar for just the right zing.
- Jalapeño Juice: To add an extra kick (for those who want a bit of heat in the salad).
The Perfect Potato: It All Begins Here
Potatoes, potatoes. Not all potatoes are equal, and choosing the right one can make or ruin your salad. You don’t need mushy or undercooked potatoes, so choose the best one to do the job.
Why Yukon Golds Are the Best Choice
- Texture: They’re silky, creamy, and tender, so they keep their shape without falling apart. Perfect texture for potato salad.
- Absorption: They absorb the dressing beautifully, so each bite is rich and flavorful but not too mushy.
Red potatoes work well too, but don’t use Russets those will be too soft. And I love baby potatoes, but they don’t play so well with potato salad because they become too soft.
Old-Fashioned Potato Salad
Equipment
- 1 Large Pot
- 1 Saucepan
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl
Ingredients
Main
- 5 medium potatoes
- 3 large eggs
- 1 cup chopped celery
- ½ cup chopped onion
- ½ cup sweet pickle relish
- ¼ cup mayonnaise
- 1 tablespoon prepared mustard
- ¼ teaspoon garlic salt
- ¼ teaspoon celery salt
- ground black pepper to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Dotdash Meredith Food Studios
- Drain, cool, peel, and chop potatoes. Dotdash Meredith Food Studios
- While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Dotdash Meredith Food Studios
- Remove eggs from hot water; cool, peel, and chop into chunks. Dotdash Meredith Food Studios
- Combine potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together until well combined. Dotdash Meredith Food Studios
- Chill potato salad in the refrigerator before serving for best flavor results. Enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
How to Cook Potatoes Like a Pro
The way you cook the potatoes is just as important as what type of potato you choose. It’s all about achieving that perfect balance between tender but still holding their shape.
Cooking Hints:
- Boil whole potatoes: The skin avoids the potatoes from getting waterlogged.
- Cold water: Put the potatoes in cold water and boil them for even cooking.
- Cool them: After boiling, let the potatoes cool down first before peeling. The best method of cooling them is by running cold water through them to stop the cooking process.
Once they cool, peel the potatoes and cut them into bite-sized pieces about ½ to ¾ inch. That way, every mouthful is perfectly uniform.
Don’t Rush the Dressing
The hard part: don’t hurry. You’ll need to wait for the potatoes to cool completely before you combine them with the dressing. If you add the dressing into warm potatoes, it’ll be pathetic and watery, and nobody likes that.
Layering the Flavors
Your potatoes are now cooled and ready for use, so it’s time to have fun with the rest of the ingredients that will take your salad from great to spectacular.
Flavor Boosters:
- Mustard: Yellow mustard yields a nice tangy taste that blends with the mayo or Miracle Whip.
- Celery Seed: A mild spice that adds a hint of earthy flavor.
- Salt & Pepper: Don’t skip the salt and pepper. They’re essential for seasoning the potatoes and enhancing the flavors.
For texture, you’ll want to add crunchy celery, green onions for a mild bite, and hard-boiled eggs to add richness and depth.
Russian Potato and Beef Salad ‘Olivier’
Equipment
- 1 Large Pot For boiling potatoes, carrots, and eggs
- 1 Cutting Board
- 1 Chef’s knife For dicing ingredients
- 1 Large Mixing Bowl For combining all salad components
- 1 Rubber Spatula or Large Spoon For gently folding ingredients
Ingredients
Main
- 1 russet potato
- 3 carrots
- 3 eggs or more to taste
- 1 pound bologna cut into pieces
- 1 15 ounce can peas, drained
- 3 dill pickles diced
- 1/3 cup diced onion
- 1 teaspoon fresh dill or to taste
- salt and ground black pepper to taste
- 2 cups mayonnaise
Instructions
- Boil the russet potato and carrots in separate pots until fork-tender but not mushy. Drain thoroughly and allow them to cool completely.
- Hard-boil the eggs as desired, then peel and cool them under cold water to prevent overcooking and facilitate peeling.
- Once cooled, dice the potato, carrots, and eggs into small, uniform cubes for consistent texture.
- Dice the bologna and dill pickles to a similar size as the vegetables and eggs. Finely dice the onion.
- In a large mixing bowl, combine the diced potato, carrots, eggs, bologna, dill pickles, diced onion, and the drained peas.
- Add the fresh dill, salt, and ground black pepper to taste, ensuring even distribution of seasonings.
- Pour in the mayonnaise and gently fold all ingredients together using a rubber spatula or large spoon until everything is evenly coated.
- Cover the bowl tightly and refrigerate the salad for at least 2-4 hours, or preferably overnight, to allow the flavors to fully meld.
- Before serving, give the salad a final gentle stir and adjust seasoning if necessary, then serve chilled.
Notes
Mixing it All Together
When everything is set, fold it all together lightly. Don’t stir so vigorously, either you don’t want mashed potatoes in mushy pieces. Taste while you stir, and if it’s short on salt, pickle juice, or mustard, add it in until it’s perfect.
The Waiting Game: Let It Chill
I know it’s tempting, but let the salad stay in the refrigerator for a couple of hours (or even overnight). The flavors will meld together perfectly, and the salad will taste all the better after having had time to rest.
- Storing Potato Salad: For best results, store your potato salad in a covered container in the refrigerator. This will prevent it from becoming stale and also from drying out or picking up off flavors from the surrounding foods. Potato salad is best within 3–4 days, but optimal within the first two or so days.
- Freezing: A Big No-No: Something to keep in mind potato salad does not freeze. The potatoes become soft and mushy, and the dressing will separate. Just make it fresh or store leftovers in the fridge.
Serve It Right
Potato salad is perfect for summer barbecues, family picnics, or holiday gatherings. Serve it with grilled meats, but don’t be shy about serving it alongside other comfort foods like fried chicken or barbecue ribs.
Perfect Pairings:
- Grilled foods: BBQ chicken, hot dogs, hamburgers.
- Other side dishes: Mac and cheese, baked beans, coleslaw.
Sprinkle a pinch of paprika on top of your potato salad, or use sliced eggs or fresh dill or chives as a nice garnish.
Patate Prezzemolate (Italian Potato Salad)
Equipment
- 1 Large Pot For boiling potatoes
- 1 Colander For draining potatoes
- 1 Chef’s knife For chopping and peeling
- 1 Cutting Board
- 1 Large Mixing Bowl For combining ingredients
Ingredients
Main
- 25 ounces Yukon Gold potatoes
- 1 tablespoon coarse sea salt
- 4 tablespoons extra-virgin olive oil divided
- 1 tablespoon white wine vinegar
- 2 cloves garlic peeled and slightly crushed
- 2 green onions white part only, chopped
- ½ cup very finely chopped flat-leaf parsley
- salt and freshly ground black pepper to taste
- 1 teaspoon red pepper flakes Optional
Instructions
- Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
- While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
- Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
- Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.
Notes
Common Issues and Solutions
Even the best potato salad makers have problems. Let’s discuss some of the common issues and solutions.
Watery Salad?
- Boil Potatoes Right: Make sure you’re using the right kind of potatoes and that they’re not overcooked. Also, always let them cool before mixing with the dressing.
- Use Full-Fat Dressing: Low-fat options can cause the salad to become watery, so stick with full-fat mayo or Miracle Whip.
Not Flavorful Enough?
Add more pickle juice, mustard, or vinegar to balance the richness of the dressing.
Potato salad is all about love, heritage, and memories. With these tips, you can guarantee that each bite will be delicious and your potato salad is the star of the show with any meal. Whether you use classic or try new flavors, one thing is certain it’s sure to be a hit.
