With cookout season in full swing, this recipe is an absolute must to round out all of your potlucks and get togethers. Some recipes are essential in summer. Who could go a full season without whipping up some Coleslaw, Pasta Salad or Macaroni Salad? Well, potato salad certainly fits into that same category. And let me tell you, my tried and tested recipe is the perfect balance.
Ingredients Needed
Potatoes – These are the star, so you want to use the right type. I typically use Yukon gold, but sometimes I use red for a little variety. Avoid starchy varieties like Russett, because they can lead to a mushy potato salad. Mayonnaise – This forms the base of the dressing. Duke’s is always my go-to, but you can use other good quality mayo like Hellmann’s. Please, no Miracle Whip! Mustard – I always use brown mustard in my potato salad, but Dijon can be a suitable alternative. Apple cider vinegar – This give that necessary touch of acidity, and adds to the tang. Hard boiled eggs – A potato salad staple. Celery – For that satisfying crunch factor.
Easy Potato Salad Recipe
First I boil the potatoes. No need to peel them first, the skin comes off much easier once they’re cooked. I put them in a large pot and cover them with at least an inch of water, adding about a tablespoon of salt for flavor. I bring them to a boil and cook until they’re fork tender. This take 15-20 minutes depending on their size. While the potatoes are boiling, I mix up the dressing. If you don’t have hard boiled eggs already, this is the time to cook them as well. Once the potatoes are done, I run some cold water over them until they’re cool enough to handle, peel them, and dice them into half inch cubes. Then it’s just a matter of mixing everything up. Once mixed, I taste and adjust for salt and pepper. Pretty easy, huh? I always make sure to make it ahead of time, so I can refrigerate it for a few hours before serving.
Variations
Once you have your base potato salad perfected, then you can start customizing it with additional add-ins. Here are some ideas:
Add more veggies: I often add diced up carrots, but other vegetables that go well in potato salad are peas, corn and bell peppers. Give it a briny touch: Try some sliced green olives (my top choice), black olives, dill pickles or capers. Add some sweetness: Many people like to add sweet pickle relish to their potato salad. Not my favorite, but give it a try if you like. Get a little kick: If you like some spice in your food (we do!), add diced jalapenos or banana peppers. Herby versions: Sometimes I add some fresh herbs. Parsley and dill are top picks. Bacon: Nothing more need be said.
So there you go, a summer classic perfected. Whip up a quick batch of my easy potato salad, and watch it become the hit of your next potluck. If you try this recipe, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest.
Potato Salad, on our Gypsy Plate… enjoy!
More great summer side dishes:Mexican Street Corn SaladFried Green TomatoesThree Bean SaladWatermelon SaladCowboy CaviarMaque ChouxBalela Salad
