The best Potato Salad
User Reviews
5
The best Potato Salad
Description
This Potato Salad starts with choosing starchy or all-purpose potatoes such as Russet, Idaho Yukon, or Maris Piper, which absorb dressing well and have a slightly mashed texture on the edges after cooking. The potatoes are boiled in salted water until just cooked through but still firm to prevent over-softening. Immediately after boiling, the hot potatoes are tossed in a French dressing composed of Dijon mustard, white wine vinegar, olive oil, water, sugar, garlic, salt, and pepper. This dressing flavors the potatoes internally and offers a slight tang that balances richness.
Separately, crispy bacon is cooked slowly until golden on both sides and chopped finely. A creamy dressing comprising mayonnaise, full-fat sour cream, and horseradish cream adds sharpness and richness. The salad is assembled by combining the dressed potatoes with the crispy bacon, finely diced cucumber, sliced celery, and minced white onion, then tossing with the creamy dressing to coat everything evenly.
The combination of tangy French dressing inside the potatoes and the creamy dressing outside yields a complex flavor profile. The crispy bacon and fresh vegetables provide textural contrast. Serving the salad at room temperature allows flavors to meld and enhances creaminess. This potato salad suits picnics, barbecues, and as a side for various dishes.
Careful timing in boiling prevents potatoes from becoming mushy. Leftover salad keeps well refrigerated for 4 to 5 days. Onion types can be swapped, and horseradish cream adds gentle heat and balance to the richness but can be substituted or omitted. The French dressing is essential for infusing the potatoes and can be homemade or store-bought.
Ingredients
Potato Salad
- 1 kg / 2 lb potato peeled and cut into 2cm/ 3/4" cubes (Aus - Sebago, Colban; US - Russet, Idaho Yukon; UK - Maris Piper, King Edward) (Note 1
- 2 tsp kosher salt for cooking potatoes, cooking salt
- 250g / 8oz streaky bacon
- 1/2 cup french dressing - homemade (below) or store bought (Note 2)
- 3/4 cup cucumber 1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first, finely diced
- 1 cups celery ~ 2 ribs, finely sliced diagonally
- 1/4 cup white onion ~ 1/2 onion (Note 3, finely minced
Potato Salad Dressing
- 1/3 cup mayonnaise , preferably whole-egg
- 1/3 cup sour cream , full fat (sub yogurt)
- 1 tbsp horseradish cream (or horseradish relish) (Note 4)
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
French Dressing (essential! Note 2)
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar (sub apple cider vinegar)
- 1/4 cup extra virgin olive oil
- 1 tbsp water (for volume, rather than more oil)
- 1/2 tsp white sugar
- 1/2 garlic finely grated or minced, clove
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- French Dressing - Shake ingredients in a jar until well combined.
- Cook potatoes (CAREFUL! Note 5) - Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) - they will keep cooking with residual heat. Drain immediately (gently!).
- Douse hot potatoes! Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
- Crispy bacon - Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden (the fat will melt as the pan warms up so it cooks in its own fat). Turn and cook the other side until golden. Drain paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.
- Creamy Dressing - Mix ingredients in a bowl until combined.
- Toss - Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.
- Serving - Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.
Notes
- Select starchy or all-purpose potatoes to ensure they absorb dressing and develop soft edges when cooked.
- Boil potatoes just until tender but still firm to avoid mushiness; start checking at 4 minutes and monitor closely.
- Toss hot potatoes immediately in the French dressing to allow flavor absorption as they cool.
- Use horseradish cream to add subtle spiciness that complements the creaminess, or substitute with apple cider vinegar if unavailable.
- Leftover salad keeps well refrigerated for up to 4 to 5 days; serve at room temperature for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 310g | |
| Calories | 329cal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 529mg | 22% |
| Potassium | 669mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 27mg | 30% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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