Best Potato Salad
User Reviews
5
Best Potato Salad
Description
This recipe begins by simmering halved waxy potatoes in salted water with apple cider vinegar to maintain texture and prevent mushiness. After cooling, the potatoes are cut into bite-sized pieces and tossed with chopped celery, red onion, and gherkins to add crunch and subtle acidity. The dressing is a blend of mayonnaise, sour cream, mustard, minced garlic, sugar, apple cider vinegar, gherkin pickle brine, salt, and white pepper, which provides a creamy and tangy flavor profile.
The salad is gently mixed to ensure the dressing coats all components evenly. Garnishing with quartered hard-boiled eggs and fresh parsley adds creaminess and a fresh herbal note. Chilling the salad for at least two hours helps the flavors meld thoroughly before serving.
Using waxy potatoes is crucial as they hold shape better than starchy varieties, and boiling them from cold water avoids undercooked centers. Variations in pickles or onions can be made depending on availability, such as substituting gherkins with pickled jalapeños or soaking white onions to soften their bite. The salad stores well refrigerated for several days but is not recommended for freezing.
Ingredients
- 4 medium potato use waxy potatoes) washed, peeled (optional) and halved
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 talk celery chopped small
- 1 tablespoon gherkins chopped
- 1 small red onion chopped finely
- 1 teaspoon salt adjust to taste
- ⅛ teaspoon white pepper
- 2 egg quartered, hard boiled
- a few springs parsley fresh
For the dressing
- 120 grams mayonnaise ½ cup
- 1 clove garlic minced
- 120 grams sour cream ½ cup
- 2 tablespoons mustard
- 1 teaspoon sugar
- 1 tablespoon gherkin pickle brine optional
- 1 tablespoon apple cider vinegar
Instructions
- In a large saucepan place the halved 4 medium potatoes in salted cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons apple cider vinegar, and bring to a boil, then reduce heat and simmer for approximately 10-15 minutes, or till fork tender.
- Drain the water away and allow the potatoes to cool.
- Once cooled, cut the potatoes into bite size pieces, then transfer to a large mixing bowl.
- Add the chopped 1 stalk celery, 1 small red onion, and 1 tablespoon gherkins.
- Separately, in a small bowl make the dressing by combining 1 clove garlic, 2 tablespoons mustard, 1 teaspoon sugar, 1 tablespoon apple cider vinegar, 1 tablespoon gherkin pickle water, 120 grams mayonnaise, 120 grams sour cream, 1 teaspoon salt and ⅛ teaspoon white pepper.
- Carefully mix the potato salad to ensure an even coating in dressing, then garnish with 2 hard boiled eggs sliced and a few springs fresh parsley chopped .
- Cover and chill in the refrigerator for at least 2 hours.
Notes
- For best texture, use waxy potatoes that hold their shape after boiling.
- Potatoes can be peeled ahead and stored submerged in cold water in the refrigerator for up to 24 hours.
- Start boiling potatoes in cold water to ensure even cooking inside and out.
- Chill the salad for at least two hours to allow flavors to develop fully.
- Store covered in the refrigerator for up to four days; do not freeze.
- Substitute gherkins with pickled jalapeños and their brine if needed.
- If sour cream is unavailable, increase mayonnaise and add lemon juice for acidity.
- For milder onion flavor, soak finely chopped onions in vinegar and sugar water before draining and adding to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 120mg | 40% |
| Sodium | 953mg | 40% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 372IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
