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Potato Salad Like You've Never Had Before

Potato Salad Like You've Never Had Before

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The Culinary Content Network shares some exciting potato salad recipes

This Blue Potato Salad with Fresh Mustard and Baby Fennel by Lynda Balslev is sure to be the center of attention at any summer cookout.

What is for dinner? That's a question every home cook asks each week, and the members of the Culinary Content Network are always here to help. Potato salad is de facto fare for hot summer cookouts, and we've rounded up some innovative takes on the summer side dish. Here are some highlights.

If you get lucky at the farmers' market and find some fresh mustard leaves, definitely try Lynda Balslev's Blue Potato Salad with Fresh Mustard and Baby Fennel. It's as delicious as it is visually striking. Balslev is the author of TasteFood. (Photo courtesy of Lynda Balslev)

The Devil's Food Advocate has a Smoked Potato Salad that goes perfectly with some grilled spicy sausage. (Photo courtesy of

Katie Clark, author of Clarks Condensed, has the Ultimate Bacon and Parmesan Potato Salad. Need we say more? (Photo courtesy of Katie Clark)

Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.

Herbed Potato Salad (no mayo!)

I never truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.

Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet miraculously mayo-free. This potato salad recipe is special diet friendly, too. It’s vegan, egg-free, dairy-free and gluten-free for all to enjoy.

Can I go ahead and call it the perfect potluck potato salad?

This potato salad is for my fellow last-minute people. When you’re scrambling to make yourself look decent, trying to scrounge together a side dish worth sharing, and letting the dog out all at the same time… Potato salad to the rescue!

This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.

Potato Salad Like You've Never Had Before - Recipes

On your next video, can you let us know what number video you are up to? Getting near 1200 by now?

Exactly what my Mother made but she only had Yellow Mustard (today's organic Yellow is very similar). Thank you Chef! Will make this weekend as it has been a while.

I find that mixing everything except the eggs and then adding the eggs and mixing again, results in larger pieces of eggs in the salad.
Also. Or besides?
Pauline deserves every mention you choose to give.

Hi Chef John,
just wondering if this could (in theory) be made with creme fraiche instead of mayonnaise. there is a mayonnaise hater in our household.

My favorite potato salad has chopped red onion, black olives, and radishes. I love the textures. Also, very important, add the juice from the can of black olives to the mayo dressing. Yum!

What are your thoughts on substituting mayo for a healthier, and in my opinion more delisious option such as avocado? I used avocado as a substitute for mayo when I made deviled eggs and they were amazing. Love the videos.

What are your thoughts on substituting the mayo for a healthier, and in my opinion more delisious option such as avocado? I used avocado as a substitute for mayo when I made deviled eggs and they were delisious. Love the videos.

Thank you for sharing this recipe. I've been looking for a new classic potato salad recipe. I can't wait to try it!

No comments? This is what's wrong with kids/America these days! This recipe is a foundation of western civilization, and eastern civilization for that matter. We should be taking this as seriously as we do anything else that's ever been posted to a blog on the web! There should be 10,000 hotly worded replies to this article. When I was learning to cook the first thing my mom taught me was how to do scrambled eggs. I know that was a good idea (thanks mom) because it has only one ingredient, but potato salad, now THAT is a the dish to learn first because it involves the cleaning and cutting of vegetables, the slow careful but hard-to-mess-up cooking technique of boiling and the most important cooking skill of all (and life skill really) patience. I taught my niece to cook potato salad and so far she is turning out just fine. This is the best tutorial on potato salad I know of. Thanks Chef John for doing your part in maintaining the fabric of society.

I can't tell you how many times I almost grabbed a fork to take a taste from the screen!

Same basic ingredients but, as usual, your technique is what will make MY next batch AWESOME . Thanks again Chef :)

Hello! I only came across your channel a few weeks ago but I love it, your style and your voice, and of course the recipes. Loved the mustard marinated chicken thighs! I'm going to try the prison meatloaf now --- I'm saving these potatoes for later --- and wanted to say thank you for your honesty and encouragement in these videos.

Chef, don't judge me but I put the potatoes in the Pressure Cooker for 8 min. I had new potatoes, leeks, garlic & red onions from the garden. I made your recipe exact but (yes, I know) I had to add sweet relish, 1/4 cup of yogurt along with some pickle juice. Superb. You did it again! Tks!

By the way, I made your smashed cucumber salad because I had one English cucumber in the fridge and added 1 pickling cuc from the garden to make it 1 1/2 lbs. Score!

Do you think a few slices of sweet vadalia onion would be ok in the smashed cucs?

Thank you for this great recipe and the video. Classic recipes from childhood are usually the best. have to make it soon.

When in doubt, pinkies out! )

Chef, could you make a mapo tofu video? I thought your take on it would be interesting after the char-siu video.

Maybe some other chinese foods too. But I'd really like to see mapo tofu.

This does a classic justice! I'm not a fan of potato salad, but after making this recipe, I feel different about it! Thank you chef.

Chef John, you recommend very large(!) potatoes : Aren't they too hard in the core and too soft in the edge after cooking?

I plan on making these muffins tonight. They look delicious! I just have one question. Can I use Bob’s Red Mill
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Thank you Chef! Will make this weekend as it has been a while.
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Made this to go with Jambalaya at a potluck tonight. It paired perfectly, everyone loved it. Thank you!

So, if it is 90 degrees outside, should I still put the potatos by an open window?

For a non-traditional version, a restaurant I used to frequent offered "Fried potato salad". I believe the potatoes were par-boiled(i.e. pulled before being done), then diced and pan-fried before building the rest of the salad. One of the most popular items on their menu. YUM!

Sadly as it often is with small restaurants, they didn't make it. But I now almost always fry my 'taters before making 'tater salad.

Finished this up just this AM. Let the potatoes chill in the fridge overnight. Very distinct cubes after mixing, so I may have had them too cold when I mixed in the dressing portion.

Couldn't resist, given my German heritage. had to add 1 cup of crumbled, cooked bacon. When I see vinegar and onion I want to throw bacon in there. Resisted adding some sugar.

Anyhow it looks very good and tastes excellent now. Should be well received by my kids at lunch today.

This recipe doesn't work for me missing small dices of pickles, missing some green peas … seems to be too heavy with all the mayo (while it can be thinned AND seasoned along with pickle juice) . my wife makes it better.

Chef John, this is the Nielsen’s Deli potato salad recipe, arguably some of the best in Houston, Texas. Instead of cider vinegar, they use white wine vinegar and they don’t mash the potatoes. Thank you for posting this.

Chef John you did it again. I seriously love your recipes. I thought it's about time I told you. I may have tweaked some places but it's all you. No doubt the best food I make nearly all of them are your recipes. Including this potato salad. Tq so much

Chef John you did it again. I seriously love your recipes. I thought it's about time I told you. I may have tweaked some places but it's all you. No doubt the best food I make nearly all of them are your recipes. Including this potato salad. Tq so much

Not so sure if cayenne pepper is an ingredient in any baby food-maybe that's whats a matter with kids these days.
Using celery salt really fills in the voids. Enjoy!

Delicious! I’ve been trying to make potato salad that tasted like the ones from my childhood, down South, for decades. And now, finally, I have! Oh, I cooked my cut up potatoes and raw eggs in shell, together in the instant pot, for exactly four minutes, with 1.5 cups of water, and a quick-release. So easy! Thank you for the dressing, Chef John! And all the measurements and ingredients, and especially the demand we wait until the potatoes are room temperature!
Perfect for Memorial Day!

Southern Potato Salad

  • Author: Steve Gordon
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 18 - 20 servings 1 x
  • Category: Side Dishes
  • Method: Refrigerator
  • Cuisine: American


Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.


  • 5 lbs Potatoes
  • 1 medium Onion, diced
  • 1 medium Bell Pepper, diced
  • 4 hard boiled Eggs, chopped
  • 1 cup Duke’s Mayonnaise
  • ¼ cup Sweet Pickles, diced
  • 1 Tablespoon Yellow Mustard
  • 1 teaspoon Sugar
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper


  1. Wash, peel, and cube the potatoes.
  2. Place potatoes in boiling water, boil until tender. About 10 minutes.
  3. Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
  4. Dice the bell pepper.
  5. Dice the onion.
  6. Chop the boiled eggs.
  7. Chop the sweet pickles.
  8. Add the bell pepper, onion, eggs, pickles.
  9. Add the mustard, sugar, salt, black pepper, and mayo.
  10. Gently stir everything together until potatoes are coated.
  11. Taste, add more salt and pepper as desired.
  12. Refrigerate for at least one hour before serving for best flavor.
  13. Enjoy!

Keywords: Southern Potato Salad Recipe, made from scratch, Duke's Mayo, how to make, southern recipes

Your Comments: Ever made Potato Salad this way? I’d love to hear your thoughts on our recipe. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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5 Tips to Make Potato Salad Like a Pro

  1. When dicing your potatoes, make sure they are all the same size. This will help assure they cook evenly.
  2. Don't overcook the potatoes or they'll break down when you mix them and won't have a nice texture.
  3. So how long do I boil the potatoes for potato salad? It will depend on the size of the potato chunks, but usually 8-10 minutes.
  4. Don't want to peel the potatoes? That's just fine! Many of the nutrients are in the skin.
  5. Looking to make the salad ahead of time? Potatoes cooked too far in advance can start to brown. Adding concentrated lemon juice or white wine vinegar to the water before the final draining and storage will help with that. Combine the rest of the ingredients up to one day before you'll be serving but remember to check the seasoning and dressing before serving, adding more if needed, as the potatoes will absorb it while sitting.

Potato Salad Done Right | The Food Lab

Potato salad. Big deal, right? It's kinda like background music in a restaurant—something to keep you and your fellow diners distracted and occupied during the awkward silences before the main course arrives. You put an obligatory spoonful on your paper plate and poke at it with a plastic fork until the burgers are done.

At least that's what most potato salad is. The problem is, it's such a simple dish that most of the time, it's made without thought. Boil the potatoes, toss them with some mayo, add a few dollops of whatever condiment catches your fancy, and toss it in a bowl.

But a really well-constructed potato salad can be as interesting as the burger it precedes (and believe me: I love burgers). Tangy, salty, and sweet with a texture that's simultaneously creamy, crunchy, and fluffy in each bite, a perfect potato salad should taste feather-light, despite being made with potato and mayo, two of the heaviest ingredients around.

So why is it that there are so many mediocre potato salads? What could possible go wrong in a recipe that's really got no more than two steps?

Let's take a closer look at some of the hidden complexities, shall we?

The Problems

The way I see it, there are three things that can go wrong with a potato salad. Screw up any one of these, and you're quickly going south:

  • The potatoes are underseasoned. In a good potato salad, the pieces of potato should be seasoned all the way through to the core. Their hearty, earthy flavor does fine on its own or with a bit of salt when hot—but when cold, it comes across as heavy and bland. Without plenty of acid to brighten it up, your potato salad is dead in the water.
  • The potatoes are under/overcooked. If there's one thing I can't stand, it's al dente potatoes. Potatoes should not be crunchy or firm. But nor do you want your potato salad to be cold mashed potatoes. The perfect piece of potato should be tender and fluffy all the way through, with the edges just barely beginning to break down, adding a bit of potato flavor to the dressing.
  • The salad is underseasoned. Foods that are served cold need to be seasoned more aggressively than foods that are served hot—our taste buds are less receptive at colder temperatures. Combine this with the heaviness of potatoes, and it makes sense that a potato salad needs to have more vinegar, sugar, spice, and salt than other dishes. But balance is key. All the elements need to come together instead of competing.

To find my way to the ideal potato salad, I'd need to address these issues one at a time.

Hot and Cold

First step: getting the texture just right. Potatoes are made up of a series of cells that contain starch granules. These cells are glued together with pectin. As the potato cooks, the pectin slowly breaks down, and the starch granules start absorbing water. When you overcook them, the first thing that happens is the pectin breaks down too far. The potato cells start falling away, and the whole thing turns mushy. Welcome to cold mashed potato city. Overcook them even more, and the starch granules will swell so much that they'll begin to burst, turning a mildly offensive bowl of cold mashed potato salad into an outright disrespectful bowl of gluey, inedible goo.

Undercook them, on the other hand, and your potatoes remain crunchy, and crunchy potatoes are grounds for immediate ejection from the backyard.

It gets even more complex: since potatoes heat up from the exterior towards the center, it's possible to have a potato that's simultaneously overcooked and undercooked. The best way to accomplish this feat of culinary indecency is to drop your cut potatoes into a pot of already-boiling water, like I did to the potato below:

When the potato starts in hot water, the outside rapidly begins to overcook before the center has even got the chill off of it. Make a salad with these, and you end up with crunchy nuggets of uncooked potato swimming in a sea of gluey mash. No thanks.

Much better was the batch of potatoes I started in cold water. The potatoes heated up evenly right along with the water, so that by the time they were perfectly cooked in the center, the edges had just barely starting to break apart—not a bad thing. I like a little bit of broken up potato to thicken and flavor the dressing.

Of course, even with a cold start, one problem remained: potatoes require constant vigilance—they go from undercooked to overcooked in an instant. Get distracted for just a minute (say, to go chase after your puppy who's just peed on your backpack then hidden your notebook under the couch), and you've got gluey potatoes on your hands.

There had to be a way to solve that problem, but for now, I moved on to the next issue: Seasoning.

'Tis the Season

For some time I've though that it's better to season your potatoes when they are hot, but I'd never actually figured out why. Do they actually absorb more seasoning, or could it just be a psychosomatic effect?

To find out, I cooked three separate batches of potatoes, using green food coloring as a stand in for the salt and vinegar. The first batch I cooked directly in green colored water. The second batch I cooked in plain water, then seasoned with green-colored water after draining while they were still hot. The last batch I allowed to cool completely before adding the green water.

After all batches were completely cooled, I cut a cube of each in half to see how far the food coloring had penetrated.

You can see from the results that it clearly makes a big difference to season when hot. The potatoes cooked in seasoned water and seasoned while still hot appeared a light shade of green all the way to their centers, while the potato that was seasoned after cooling was mostly pale in the center, with a single green streak where a natural fault in the potato occured.

The reason for this is twofold. First, the cooked starch on the surface of the potato hardens and gelatinizes as it cools, making it harder for anything to penetrate. Secondly, as the potato cools, it contracts and tightens up slightly, making it harder for any seasoning to work its way into the center even if it manages to make it past the gelatinized starch sheath on the exterior.

Look carefully at the time lapse photos below, and you can see that the potato on the right, which was taken a full 30 minutes after the potatoes were drained, is ever so slightly smaller than the potato on the photo at the left (look at the left arrowhead, and notice how it extends beyond the edge of the potato in the photo at right).

The difference may look small to the naked eye, but to a molecule of vinegar trying to work its way into a spud, that makes all the difference in the world.

You may have noticed, like I did, that whether or not the potato was cooked in seasoned water or seasoned immediately after coming out of plain water, it made very little difference in terms of flavor penetration. Might as well just add the vinegar to the potatoes after they're cooked, right? But there's a very good reason to add a little vinegar to the potato's cooking water: it prevents it from overcooking, something I learned a while back when I was on my quest for French Fry perfection. Pectin breaks down much more slowly in acidic environments. A tablespoon of vinegar per quart of water was enough to allow me to boil my potatoes without having to worry about whether or not they'll overcook while I'm distracted by the dog.

Overcooking problem solved.

This Spud's for You!

At this point, I asked myself a basic question: are russets really the right potato for the job?

Potatoes vary widely in their texture. Russets, with their grainy, fluffy texture are at one extreme, while red potatoes, with their waxy, creamy interiors are at the other. Yukon golds, the other commonly available variety, bring up the center.

I knew that waxy potatoes would yield a slightly firmer texture in the finished salad, but that's not necessarily a good thing. More importantly, how would they take to seasoning?

I repeated my green potato test, this time with red potatoes versus standard russets.

A russet potato, with its granular, open texture, is far better at absorbing seasoning than its dense, waxy, red counterpart. Russets for the win.

Balancing Act

Now that the potatoes were perfectly cooked, light, and bright, the rest was simple: balancing flavors. Nothing too hardcore nerdy here. Rice wine vinegar is my favorite all-purpose vinegar, and it works well. Two tablespoons in the cooking water, another to dress the hot potatoes, and a final two in the mayonnaise mixture added plenty of layered brightness. Mayonnaise—be it storebought or homemade—is a must. A cup and and a quarter is less than average for 4 pounds of potatoes, but I like to keep the mayo a little light. By stirring the salad vigorously, you can bash off the corners of the potatoes, which get mashed up and extend the amount of creamy dressing to tender potato chunks. For heat I added a few tablespoons of whole grain mustard.

Pickles are a point of contention in potato salad. I like to use chopped cornichons in mine, mostly because that's the type of pickle I most commonly have in my fridge. Chopped dills, bread and butters, or even a couple scoops of pickle relish workjust fine. Chopped celery and red onions add necessary crunch to the mix.

I once got into a fight with a fellow cook (that ended with a ripe avocado smashed against the wall) over whether or not sugar should go in potato salad. He's now the Chef de Cuisine at the venerable Manresa in Los Gatos, while I'm just a humble blogger. You decide who's right

For the record, I like still the sugar. But to be honest, once the potatoes are properly cooked and seasoned, the dressing itself is very much a matter of personal taste. Whether or not it needs black pepper is not. Put the pepper in there.

There're few dishes much humbler than potato salad, but if you want to gussy it up a bit, you could do worse than to add a handful of fresh chopped herbs. Parsley and chives work great. I used scallion greens because I had tons leftover from this week's wokfest. If you've saved your celery leaves, you can go ultra-fancy by using them as garnish.

Now I know that there are those who like to use pickle juice. Those who like to add garlic. Those who add sour cream. Really, all those things could be great, and as far as flavorings go, there's no right way to make a potato salad. The keys are to remember:

  • Use russet potatoes.
  • Cut them evenly, and start them in cold water, seasoned with salt, sugar, and vinegar (1 tablespoon of each per quart of water).
  • Season your potatoes again with vinegar as soon as they come out of the water.
  • Use bold flavors, because cold food tastes bland without it.

I just realized I used up 2,000 words to explain four sentences, and half of them were about dying potatoes green. What has my life come to? My sincerest and deepest apologies. Would that you may find a more productive way to procrastinate on friday mornings in the future.

Happy 4th!
Continue here for Classic Potato Salad »

I served this recipe to friends at a BBQ recently and even though the guests loved it, one friend explained that she hates turning on her oven in the summer. I totally understand that, but when it comes to potato salad, you are going to heat up your kitchen no matter what. I have stood over plenty of pots of boiling water and know how quickly the steam can warm a space.

Once you try this roasted version of potato salad, you will know that it’s absolutely worth it to turn on the oven!

Potato Salad Like You've Never Had Before - Recipes

Celebrating Southern Cooking in Every Season!

The secret to my Mom's potato salad is in how you cook the potatoes. She always said you have to cook them with a tablespoon of salt in the water.

She told me you can never get the right flavor in the potatoes if you don't.

She is correct. It makes all the difference in the overall flavor of the potato salad.

I have had this recipe in my head for years. I am just now getting it written down on paper.

I remember my mother would make potato salad from Easter on through to Labor Day.

It is so funny, and it reminds me of the old tradition of when you would NOT wear white clothes or shoes before Easter and stop wearing them Labor Day.

Today that seems so silly, but I can't help thinking of those days. (grins)

Even though I keep on making potato salad all year long, I still remember those days gone by like they were yesterday.

This weekend I decided to make Mom's Potato Salad recipe, and maybe I could capture some of her smiles she would be giving me if she were here today.

I remember her always smiling when she saw everyone enjoying the food around the dinner table.

    5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
    Enough cold water to cover potatoes in large stock pot
    1 tablespoon salt
    1/2 cup dill pickles, diced
    1 onion, diced
    2 cups Miracle Whip Salad Dressing (I use mayonnaise)
    1/4 cup mustard
    6 boiled eggs, diced

In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard mix well. Pour salad dressing mixture over the potato mixture gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to keep from mashing them too much mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.

Cooks Note: It is important to cook the potatoes in cold water. Warm water will make the potatoes gummy. Depending on how wet or dry you like your potato salad, you may add more salad dressing/ mayonnaise and mustard mixture.

Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad)

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Summer is one of the easiest times of year for low carb recipes. Between fresh grilled meats, juicy burgers (either bunless or on low carb hamburger buns), and simple salads (like a creamy cucumber salad for a side or a healthy taco salad as a meal), there are many delicious options to choose from. Best of all, many of these foods will please everyone – even if they are not eating low carb. I didn’t necessarily expect this cauliflower potato salad recipe to be one of those. To my surprise, it was!

Even before I made this paleo low carb potato salad, I already knew that cauliflower often makes a decent stand-in for potatoes. (Cauliflower hash browns and mashed cauliflower are some of my favorite low carb side dishes.) Still, I wasn’t sure that it would work in potato salad. It does!

I was surprised at how similar this cauliflower potato salad tastes like a “real” potato salad! Apparently, the dressing is what really makes the dish.

The cauliflower taste is actually quite mild, and the texture is very much like regular potato salad. The key is cooking the cauliflower to the same softness as cooked potatoes would be. Make sure your florets are very small, too.

Other than the cauliflower, this low carb potato salad is just like the one you’re probably used to. It has the classic add-ins of hard boiled eggs, celery, and onions. The dressing is your typical mayonnaise base with mustard, vinegar (apple cider to keep it paleo!), and spices. So simple, and so good.

And, you’ll love that you can get all the same flavors without the carbs.

Being able to make a low carb mock potato salad that everyone will eat makes my life so much easier! I don’t know about you, but I prefer not to cook separate things for myself and others. At my house, we all eat together and we all eat the same thing.

I know this principle doesn’t work for everyone, and many of you have told me that you struggle with pleasing picky eaters. If this is you, I hope you’ll still give this cauliflower potato salad a try. In my experience, it has been a hit with everyone at larger gatherings, too. That’s usually a good indication!

I’ve made this low carb cauliflower potato salad several times this summer already. Two of those times were for my Russian carb-loving extended family and friends. (And if you didn’t know, Russians love their potato salads. Granted, the Russian version, called Olivier Salad, is quite different. I’ll probably post it at some point, but they loved this one, too.) On both occasions, this was the first dish that was gone. That, right there, is a reason to try it.

How to Make the Best Potato Salad

This classic potato salad is the one I grew up on. It’s the recipe my Grandma Mary Jane originally made, then passed down my mom, aunts, and cousins, and me and my sister. It’s accompanied burgers, grilled ribs, and every other favorite summer dinner recipes under the sun.

As favorite family recipes do, it’s a food memory none of us can, or want to, forget. It shows up at nearly every BBQ, picnic or good old fashioned supper soirée at my house, and it’s one I’m proud as punch to share when I go to other’s homes as well. And it’s extremely popular with readers who love it all year round, at Thanksgiving and Christmas too. Who knew? Looks like this recipe has found it’s Southern potato salad roots.

So now it’s your turn to give it a try. Here’s how to make the best potato salad ever. Let’s get started…

How to Boil Potatoes for Potato Salad

Boiling potatoes for potato salad is an underrated kitchen skill to have. You want your potatoes to be the perfect texture to soak up just enough of that delicious potato salad dressing without becoming soggy.

To boil the potatoes for this easy potato salad recipe, here’s what you’ll do:

  • Place the peeled and diced russet potatoes in a pot and cover them with water (the water should go about an inch above the potatoes). Salt the water generously and bring to a boil.
  • Once boiling, reduce the heat so the water is just simmering and continue cooking for 10 to 15 minutes.
  • After the 10-minute mark, prick the potatoes gently with a fork every minute or so to be sure you’re not over cooking them.
  • Once cooked, drain the potatoes and immediately transfer to a large bowl. Cover the bowl with plastic wrap, but leave an edge open to allow heat to escape.
  • Pop the boiled potatoes into the fridge to chill while you make the rest of the creamy potato salad with egg.

How Long to Boil Potatoes for Potato Salad

Depending on how large you dice your russet potatoes, they’ll need to boil for 10 to 15 minutes.

Watch the video: Kartoffelsalat-Schwäbischer Kartoffelsalat auf schwäbisch mit Untertitel (July 2022).


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