So I'm wanting to make potato salad soon for a family event, but the family recipe i have that is usually made is very very basic and more like a base line of ingredients before you add any other flavors. If anyone knows a potato salad recipe or ways I can level up the current recipe that doesnt seem like a completely different thing please let me know. The ingredients for the current recipe are the following:
- Russet potatoes
- Boiled eggs
- Mayonnaise
- Yellow mustard
- Sweet relish or sweet pickles
- White onions
- Salt and Pepper
That is very much what I use. I like using red onion and some spring onions. I also loosen the mayo with a bit of milk. Adding a some diced bacon goes well in potatoe salad
Red onion was definitely something I was considering, because I feel it works better in some recipes that use raw onion.
Better to use buttermilk to loosen the mayo. Capers are good in potato salad too.
I chop celery and carrots very fine and add allspice to the recipe you have. My mustard is stone ground.
I saw the Ina Garten’s recipe a while back. Based on that recipe I add Saco buttermilk powder to the mayo with a splash of milk. She uses actual buttermilk. My seasonings include onion powder, seasoned pepper, parsley, and a little Hidden Valley Ranch powder mix.
Bacon and corn.
Chives and crispy bacon bits. I don't think there's much else to add. Maybe a good splash of vinegar though I'm guessing you'll add some pickle juice? Imo potato salad doesn't need that much or doesn't have to be upped and fancy. It's great as is. I just use potatoes that were cooked the day before, mayo (belgian mayo which is already a bit more acidic than others), vinegar, boiled egg, bacon bits and salt/pepper/garlic and a lot of chives.
I just made potato salad this week. I added some radishes finely diced. It added a nice crunch and a peppery taste.
No wonder it’s bland….Where’s the sugar and vinegar? 🤷🏼♂️ 4 lbs boiled and roughly mashed yellow potatoes 4-5 boiled & chopped eggs 2 ribs finely chopped celery 1/2 finely chopped sweet onion 2 TBSP relish and/or chopped pickle (Optional: 1/4c chopped pickled jalapeños if you like it a bit spicy 🌶️ ) Dressing: 1 c mayonnaise 1 c sour cream 1/3 c sugar 1/4 c vinegar 1 TBSP yellow mustard 1 tsp celery seed Salt and pepper to taste Combine and refrigerate until ready to serve.
I don't think I want sugar in my potato salad.
Add a little vinegar to the potatoes while they are still warm. But the real secret to great potato salad is to be sure to make it the night before so it sits in the fridge long enough for the flavors to meld.
i'd just add a splash of pickle juice, a little celery for crunch, smoked paprika, fresh dill, and maybe a spoonful of Dijon mustard to give it a bit more depth without changing the classic flavor.
I came to say the same, a little apple cider vinegar, a dash of a good-tasting olive or avocado oil, and S&P as it cools down in the firdge. It uses much less mayo when cooled and has a nice flavor.
I just made a killer potato salad, tossed the warm chunks with Olive Garden dressing and let it sit for a bit.
Recently discovered the joys of marinating cooked potatoes overnight in pickle juice before making the salad.
I always crumbled bacon over it before serving. Everyone seems to love that. My mom used miracle whip in her potato salad. lol. We loved it. But my husband made so much fun of it. That I changed to mayo. But he’s passed so I’m making my mom’s version now. Lol
look up german potato salad.
so wood with with wholegrain mustard
i'd keep everything the same and just add a splash of pickle juice, a little smoked paprika, a tiny bit of garlic powder and fresh dill if you like it.
I like adding apple chunks (not too sweet) for crunch. Also capers.
I use waxy, not fluffy potatoes for potato salad. Here are some of my favorite recipes. https://smittenkitchen.com/2007/07/rosanne-cash-all-american-potato-salad/ https://cooking.nytimes.com/recipes/1025663-buttermilk-potato-salad-with-preserved-lemon?unlocked\_article\_code=1.2FA.yd5P.xzbwydNoUk3p&smid=share-url https://cooking.nytimes.com/recipes/1024334-turmeric-potato-salad?unlocked\_article\_code=1.2FA.IAkL.6UHSzcoqp4sE&smid=share-url
So do I. It's chunkier and the potatoes together better.
Switch your yellow mustard to Dijon,add seeded mustard, balsamic vinegar & some crisped bacon pieces to your salad above. Game changer
I am a fan of simple comfort foods. Your recipe sounds perfect! I do add chopped celery to mind to give it a bit of crunch.
Add some roasted onions and origano.
I use dill pickles instead of sweet. I also add celery.
I use so much dill pickle that I’ve come to call it dill pickle salad with potatoes and eggs.
Use spicy brown mustard to that list. Add celery, chopped cucumbers and green or red peppers. Add onion and garlic salt, and let it rest overnight in the refrigerator to meld the flavors.
I like to top off your recipe with tomatoes. Slices or diced. It doesn't work to mix them in, they're too watery.
My potato salad is 1.5 kgs potatoes, 3 hard boiled eggs chopped, 100g crispy fried bacon chopped, one red onion chopped, 100g cornichons chopped, 1/2 bunch flat leaf parsley chopped and 400g whole egg mayonnaise. Gets good reviews when I take it to parties.
I always add green onions. Sometimes radishes, sometimes carrots, but cut very fine, the radishes chopped, the carrots just strips cut with a peeler. Lots of eggs. Paprika on top, not mixed in. We alternate mashed potatoes one batch, chopped potatoes next batch because there's a difference in opinion in our household. Tried shredded once, but didn't like the texture.
A lot of people use pickle juice or vinegar, but a bit of Giardiniera juice is better, IMO. It brightens the flavour immensely.
Some bacon maybe? Chives? Anything that goes with other potato dishes could work here. I've also baked the potatoes instead of boiling them. I find you get more potato flavor that way.
[removed]
I love "San Francisco Style" potato salad. I've never made this recipe, but I plan to soon.
Bacon. And add a tiny bit of bacon fat in with your dressing
dress them while they're still steaming. couple tablespoons of the juice straight from the relish jar, toss, let it cool all the way down, then mayo. cold potatoes don't absorb anything, the mayo just sits on the outside. same exact recipe, completely different salad
Poppy O'Toole has some good ones.
I tried her crispy potato salad and really liked it, but the second time I made it I used a lemon herb mix instead of the smoked paprika and it was much better.
if you’re looking for a not so traditional potato salad i use baby potatoes, green beans, onions and bacon greek yogurt, mayo, sriracha, mustard, honey, pickle juice and fresh herbs for the dressing. the best potato salad ever
Put two or three bay leaves in the water when you boil the potatoes. Sub celery salt for regular salt.
I like Kenji's recipe. It's amazing how often I go looking for a recipe for something and his turns out perfect.
This is the only version of potato salad I make now.
Yes! Seasoning the potatoes makes a huge difference.
Is this an American recipe? Ive never seen egg in potato salad before.
Canadian here, I always put egg in mine. It's how my Mom did it. I like an eggy potato salad so if I'm boiling 6 fist sized potatoes I'll put at least 4 hard boiled eggs.
I like German potato salad, has no mayo and is vinegar based. For mayo based potato salad I like to add pickled jalapeños and top with potato chips.
Add green onion and bacon
Add some seasoned salt and pepper. When the potatoes are still warm toss in a bowl with a little oil and whit wine vinegar and then lay them out in a single layer on a sheet pan to cool. The potatoes will soak up the oil and vinegar like a sponge.
Google recipes for Russian or Polish potato salad if you want to try something completely different. Everyone makes it a little differently and it’s really delicious.
I make a simple potato salad but I can't tell you the quantity or proportions I just judge those as I go. But I can tell you the ingredients - Baby new potatoes either left whole or cut to the same size and boiled until they're done. 2 or 3 large boiled eggs done until the eggs are just set about 10 mins and finely chopped. Grated cheddar cheese Mayonaise Tablespoon or so of dijon mustard Freshly ground pepper and sea salt Sprinkled with sweet smoked paprika I don't put onions or pickles in mine.
I’ve tried many variations and the thing that elevated the flavor more than anything for me was brining the cooked potatoes before adding the dressing ingredients. Check this… https://www.food.com/recipe/jersey-style-potato-salad-313456 Or this… https://youtu.be/hDyct6MPoPw?is=G\_ETetcE5cFz4i8Y
I usually hate potato salad but I love this one: https://www.bonappetit.com/recipe/potato-salad-with-toasted-cumin-vinaigrette
Add some crispy chopped bacon, some sour cream, and shredded cheese. Becomes a loaded baked potato salad
Use red potatoes. Add cider vinegar (tossed with the potatoes while they're still warm). Add some chopped celery and red onion, for texture as much as flavor. Make the dressing with roughly equal amounts of mayonnaise, sour cream, and Greek yogurt. Use Dijon mustard instead of yellow. Finish with chives, flat leaf parsley, and mint.
I'm surprised it took so long to mention red potatoes. The Idaho potatoes fall apart.
Check out Stephanie Alexander's recipe
chunks of pickles
I'm making one today. THis is my Mom's recipe: \- Potatoes (I prefer Yukon gold) \- Hard boiled eggs (I just buy a pack of 6 already boiled, it's easier) \- Radish (how ever much you want) \- Green onion (same as radish) \- Miracle Whip about 1 cup depends on how many potatoes you have. \- 1/2 cup half and half cream (or milk works too) \- 1 1/2 tsp sugar \- 2 tsp vinegar (or more but I like mine tart) \- salt & pepper to taste I don't add any dry mustard or paprika as I don't like them in my spud salad, other do. I know Miracle Whip has some in it. It's a very basic recipe but that's the way my family likes it.
Miracle Whip?
Use a horseradish-based sauce. Plenty of recipes to be found.
I don’t think Russet is the way to go, they break down too easily; I prefer Red or Yukon Gold for a potato salad, but if that’s what you’ve got it will be fine. I also like a little celery in there for more texture variation. I don’t think relish is a good sub for pickles, because it can be sweet. Just dice some dill pickles. Also, a little fresh dill never hurt. Use a good mayonnaise or make your own.
My favorite potato salad is this one from Downshiftology. She adds grated radishes, which I’d never done previously, and now I can’t make it any other way. https://downshiftology.com/recipes/classic-potato-salad/
My favorite potato salad is this one from Downshiftology. She adds grated radishes, which I’d never done previously, and now I can’t make it any other way. https://downshiftology.com/recipes/classic-potato-salad/
I usually add Italian dressing to give it good flavor.
Use roasted baby potatoes halved. Add finely cut pickles, add dill, finely cut, and some red onion finely cut. Get some grape tomatoes and cut them in half and put them cut side down in a pan and cook them until the faces are caramelized then gently fold them through at the end making sure not to mush them up.
UK pot salad is usually just potatoes, mayo and chives or spring onions, salt and pepper. I do spring onions, but to make this the quickest and easiest - and best ever - you only need to add one thing… 1/2 a teaspoon of smoked paprika. Is a total game changer - thank me later 😁
Austrian style: boil the waxy potatoes in chicken stock whilst you soak finely chopped shallots in white wine / Apple cider vinegar, whisk dijon into olive oil and a touch more vinegar, when potatoes are done combine the oil and onion mixture and add 1/3 to potatoes whilst still warm - gently mix - very briefly - to combine slightly but wait till fridge cold to fully mix otherwise you’ll break them up too much, once cold add the rest of the dressing, salt and pepper and chives.
Instead of white onion use some red/purple onion and green onions and replace the regular yellow mustard with Dijon mustard. Add crumbled bacon and some fresh chopped garlic. Also add a spoonful of sour cream to give it a little tang. When I make it like this I also omit the relish and add chopped celery. It's really good.
I would add some pickle juice and remove the eggs. Replace the white onion with green onions. Add a splash of hot sauce and a dash of msg. Sub yellow mustard for Dijon, but only a Tablespoon or two. Use good sweet pickles and chop them up, not the overly sweet pickle relish. Adding bacon never hurts.
My MIL made the best potato salad I ever tasted. Instead of the pickles, she used green olives. And she added a little of the olive juice to the mayo/mustard mixture.
I have a recipe using green olives, black olives, and Dill pickle relish. It sets a tartness. I made the recipe so I could have it taste the same every time. It doesn't have onion pieces, but onion powder. Would gladly share the recipe.
Boil 2 lbs.+ baby red potatoes whole in heavily salted water. Drain, let cool slightly. Quarter or halve them. White they are still warm, toss them in enough plain vegetable oil and cider vinegar or white cider vinegar to thoroughly coat them, along with a teaspoon of kosher salt and lots of fresh ground black pepper. When cooler, add diced red onion, lots of chopped fresh dill (no, more than that, keep going), your favorite mayo, and more salt and pepper to taste. Refrigerate. Another splash of vinegar right before serving to loosen it up if it's absorbed more mayo is great. If you want to win the potluck or picnic, add a tablespoon or more of sour cream and some more freshly ground black pepper right before serving.
In my home country our potato salad is very different from this. It includes boiled potatoes, boiled eggs, cucumber, cooked ham, pickles, and pickled peas (also onion if wanted). All this is diced and mixed with some salt, mayonnaise and sour cream.
Use sour cream thinned with buttermilk instead of mayo, or half mayo & half sour cream thinned with buttermilk.
Chopped sweet onion, chopped celery, boiled chopped potatoes, Ranch Dressing, black pepper.
Whatever you decide to make do a batch before the event to try it out. Don’t make it the first time for the event. You also need to be careful that people have expectations for family events so they may want the simple one they have always had.
I think potato salad should be fresh like any other salad. I cut potato cubes in fairly large chunks and cook until JUST tender in salted water. While still warm, toss with chopped onion, celery, and fresh parsley and a dash of red wine vinegar. Cover and refrigerate until an hour before serving. Then toss in mayo and a dash of mustard, a little bit at a time until just coated. Don't put in too much! Serve.
Serious Eats potato salad recipe was a major game changer for me. Russet potatoes are a must but now after the process for preparing potatoes, I frequently go off the recipe by including many options presented here.
I make a mayo less one. Vinegar based, Italian American recipe from sip and feast website. Has tomatoes, red onion and fresh basil and green beans. I also make it with dried oregano instead of the basil and you can use green beans or not. Was a big hit and you done have to worry About leaving out in warm weather and it spoiling.
Finely chopped dill pickle, not sweet. And celery seed - makes a huge difference.
Whatever you add, include crispy bacon bits.
Instead of relish I chop up dill pickles and add some pickle juice to the mayo.
Pour pickle juice over the potatoes and let sit for awhile before adding the other ingredients. I use your basic recipe but add celery and sweet onion (walla walla are the best). Dice the onion and celery pretty small. I use 50/50 mayo and miracle whip then add a decent glug of mustard for the dressing. I don't know exact amounts. I never measure anything. I've also added bacon and chunks of cheddar cheese for a "loaded potato salad".
Boiled diced potatoes with the skins on, chicken soup powder, whole milk, butter, bacon grease, low sodium soy sauce, chopped garlic, chopped shallot, chopped celery, chopped flat leaf parsley, chopped green onion or chives, a dash of apple cider vinegar, fresh ground salt and pepper, smoked paprika, Lawry’s Seasoned Salt, and a dash of Herb De Provence. Stir all ingredients into the drained potatoes(leave a tiny bit of warm potato water) until it turns into a sexy, warm, creamy, chowder consistency. Chill over night and serve cold. Or serve immediately warm. Either way, it’s amazing. All ingredients are to taste.
Red onions instead of yellow add celery and a little French dressing
I had this potato salad at the restaurant in Little Rock Loved it https://midwestsoutherner.com/whole-hog-potato-salad-recipe/
Change your potatoes. Switch to thin skinned varieties like Yukon gold or red's, fingerlings. Russet are too starchy.
The mid-Nebraska style involves Miracle Whip, diluted a little with whole milk, mixed with yellow mustard until desired ‘yellow’ color is achieved, teaspoon or more of sugar, salt, pepper. Plus the secret ingredient, some pickle juice from homemade bread-butter pickles. Chopped green onions for color, diced sweet onion for flavor. Make lots of this dressing so the salad isn’t dry. If cooked potatoes are refrigerated overnight before mixing, add some chopped onion with them. They’ll absorb more onion flavor. Skip the relish. That stuff on the shelf is yuck.
I use a sweet/hot relish like Wickles Pickles mixed in the potato salad and a bit of good smoked paprika also mixed in. Serve it in a baking dish or wide bowl to maximize surface area and then top with crumbled bacon and sliced green onions. This keeps the bacon crisp instead of getting soggy like it does if mixed in with the salad. I truly dislike soft flabby bacon.
celery and celery seeds