- Food: Creamy Potato Salad
- Writer: Nicolas Wilson
- Content-Type: Food Blog
This recipe for potato salad is ideal for picnics and barbeques! Tender potatoes, fragrant herbs, and crisp vegetables are coated in a creamy, tangy vinaigrette.
If you grew up in the Midwest, homemade potato salad was almost certainly a staple at every get-together. It was for me, at least.
It had a fixed location between the macaroni salad and the hamburger buns, pale yellow and ultra-creamy. Without it, no barbeque, picnic, cookout, or potluck would be complete.
This potato salad dish is a fun twist on the traditional version. It’s become a new favorite on our picnic table during the previous few summers.
It is just as creamy, flavorful, and tangy as the original, but with a lighter dressing, no hard-boiled eggs, and plenty of crisp vegetables. It’s ideal for picnics because it tastes better if you prepare it ahead of time.
We’ll be cooking it throughout the summer, and I hope you will too!
Ingredients for Potato Salad Recipe
To prepare this potato salad, you’ll need the following ingredients:
- Of course, there are potatoes! Look for potatoes that are Yukon Gold or yellow in color. They’re ideal for this potato salad because of their creamy texture.
- Celery — It adds a crisp contrast to the creamy sauce and potatoes, as well as a savory taste to the salad.
- For more color and crunch, add radishes and red onion.
- Capers — While many traditional potato salad recipes call for dill or sweet pickles, I prefer capers. They give the salad a burst of briny flavor.
- Dill, chives, and celery seed – They add a savory note to the salad.
- The dressing, which is made with Greek yogurt, mayonnaise, lemon juice, Dijon mustard, olive oil, garlic, and salt & pepper, is creamy, tangy, and bright. Turmeric can be added for color, but it’s absolutely optional. The salad is still delicious without it!
Potato Salad: A Step-by-Step Guide
This potato salad recipe is straightforward to prepare. This is how it works:
- Begin by chopping the potatoes. To ensure that they cook evenly, try to cut them into similar-sized bits of approximately 1/2 inch.
- Cook them after that. In a big pot, place the chopped potatoes and cover them with one inch of cold water. Bring the water to a boil, then reduce to low heat and cook for about 10 minutes, or until the potatoes are soft.
- Whisk together the dressing as the potatoes cool. When eaten on its own, it tastes robust and salty. Don’t be concerned! When poured over the starchy potatoes, the flavor will be balanced.
- Last but not least, pour the dressing over the potatoes and toss in the additional ingredients. Season with salt and pepper to taste. That’s it.
Garnish the potato salad with more radish slices and fresh herbs if you’re serving it straight away. Otherwise, cover the salad and keep it refrigerated for up to three days. On days 2 and 3, it’ll be even better!
Suggestions for Serving Potato Salad Made at Home
This potato salad is a delicious compliment to any summer barbecue menu. Serve it as a main dish with one or more sides, such as Grilled Corn on the Cob or Grilled Zucchini, and any of these recipes:
- The Best Vegetarian Burger
- Burgers with black beans that are simple to make
- BBQ Sandwiches with Jackfruit
- Burger with Portobello Mushrooms
- Po’ Boy Sandwiches with Crispy Cauliflower
- Serve Summer Fruit Salad and Homemade Brownies for dessert to round out the meal. Enjoy!
|15-minute prep time
Time to cook: 10 minutes
Time allotted: 25 minutes
This is the best potato salad dish ever! This recipe may be cooked ahead of time and stored in the fridge for up to 3 days, making it an ideal summer side dish.
- 2 pounds Yukon gold potatoes, cut into ½-inch pieces
- 2 celery stalks, diced
- ½ cup diced red onions
- 2 tablespoons capers
- 4 red radishes, halved and thinly sliced, reserve some for garnish
- ⅓ cup chopped chives, reserve some for garnish
- 2 to 4 tablespoons fresh dill, optional
- ¼ teaspoon celery seed, optional
- ¾ cup plain whole-milk Greek yogurt, I like Stonyfield Grassfed
- ¼ cup mayonnaise, I like Sir Kensington’s
- 2 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1½ tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- ¼ teaspoon turmeric, optional, for color
- Freshly ground black pepper
- Fill a big pot halfway with cold water and place the potatoes in it. Bring to a boil, then reduce to low heat and cook, uncovered, for 10 minutes or until fork-tender. Drain the potatoes and set them aside to cool to room temperature before transferring them to a big mixing dish.
- To make the dressing, combine all of the ingredients in a mixing bowl. Whisk together the yogurt, mayonnaise, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper in a medium mixing bowl. Note: At this point, it will taste harsh and salty; once blended with the potatoes, it will balance out.
- Toss the potatoes in the dressing and toss to coat. Add the celery, red onions, capers, radishes, chives, dill, and celery seed, if using, and stir to combine. Season with salt and pepper to taste, then top with the reserved radishes and chives.