Servings
Font
Back
0 from 39 votes

Best Potato Salad

This potato salad is a must for BBQs and picnics plus its great for lunch-boxes. With several layers of flavours from tangy to sweet it also has a delightful creamy, crunchy and fluffy texture.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
40 mins
Servings: 4 people
Calories: 310 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: American

Ingredients

  • 4 medium potatoes (use waxy potatoes) washed, peeled (optional) and halved
  • 1 teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 stalk celery chopped small
  • 1 tablespoon gherkins chopped
  • 1 small red onion chopped finely
  • 1 teaspoon salt adjust to taste
  • ⅛ teaspoon white pepper
  • 2 hard boiled eggs quartered
  • a few springs fresh parsley
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 water (optional)
  • 1 tablespoon apple cider vinegar

Instructions

    Cup of Yum
  1. 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. 
  2. Drain the water away and allow the potatoes to cool. 
  3. Once cooled, cut the potatoes into bite size pieces, then transfer to a large mixing bowl.
  4. Add the chopped 1 stalk celery, 1 small red onion, and 1 tablespoon gherkins.
  5. 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.
  6. 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 .
  7. Cover and chill in the refrigerator for at least 2 hours.

Notes

  • Make ahead - this dish is best made the day before for the flavours to fully come together.
  • Select the right kind of potato. Waxy potatoes work best as they are low in starch and high in moisture, so they retain their shape well after boiling. If the potatoes are too starchy (floury), they become mushy and fall apart. 
  • Potatoes can be peeled ahead and kept covered and submerged in a bowl of cold water in the fridge for up to 24 hours.
  • It is not essential that the potatoes are peeled - potato skins add texture, contain important nutrients and add delicious flavour.
  • Add cut potatoes to cold water, not boiling or they will cook too quickly on the outside and remain raw inside.
  • Boil potatoes are in plenty of salted water with a splash of vinegar to prevent them from overcooking and becoming mushy.
  • After cooling add the dressing and gently mix, ensuring the potatoes are evenly coated in dressing.
  • Garnish - with sliced hard boiled eggs for extra creaminess and parsley.
  • Storing - Cover and chill for at least two hours, the longer it rests, the tastier it will be. Potato salad will keep covered in the fridge for up to 4 days. It is not suitable for freezing.
  • Substitutions
  • Run out of gherkins? You can use pickled jalapeños and their pickling water.
  • Don't have sour cream? Increase the mayonnaise to ¾ cup and add 1 tablespoon lemon juice.
  • No red onions? Use a white onion sliced finely. In a small bowl mix together 1 tablespoon white wine vinegar, 1 teaspoon sugar and ½ cup cool water. Add the sliced onion ensuring it is completely submerged (if not, add a little more water) and set aside for 20 minutes. Drain the liquid away before using the onions.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 7g (35%) Cholesterol 120mg (40%) Sodium 953mg (40%) Potassium 149mg (4%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 372IU (7%) Vitamin C 3mg (3%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 310

% 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.