The Creamiest Potato Salad Recipe for Summer Gatherings

Creamy potato salad brings comfort to summer gatherings with its rich, tangy flavors.

Memories of backyard barbecues flood my mind whenever I prepare this classic dish.

Waxy potatoes create the perfect base for a delightful side that everyone adores.

Each bite promises a delectable mix of textures and seasonings that dance across your palate.

Fresh herbs and crisp vegetables add unexpected depth to this traditional recipe.

Chopped green onions and a hint of mustard deliver a zesty kick that makes people ask for seconds.

Why Potato Salad Remains a Classic

• Craft Crowd-Pleasing Dish: This potato salad transforms simple ingredients into a delightful, colorful meal that brings people together with its rich, tangy flavors.
• Master Easy Cooking Technique: Preparing this recipe requires basic kitchen skills, making it perfect for home cooks of all experience levels who want to create something delicious without stress.
• Customize with Creativity: Swap ingredients or adjust seasonings to match personal taste preferences, making this dish incredibly versatile for different palates and dietary needs.
• Celebrate Seasonal Gatherings: Perfect for backyard barbecues, potlucks, picnics, and family reunions where everyone craves a classic, comforting side dish that sparks conversation and memories.

Ingredients for Potato Salad

• Potatoes: Starchy vegetables that form the hearty base of this classic salad.
• Eggs: Protein-rich add-ins that provide creamy texture and additional nutrition.
• Mayonnaise: Creamy base that binds the salad ingredients together.

• Dill, Chives: Fresh herbs that add bright, sharp flavor to the potato salad.
• Red Onion: Provides a sharp, tangy crunch to the dish.
• Celery: Adds crisp texture and subtle peppery notes.
• Apple: Introduces a sweet and slightly tart element to balance the creamy dressing.

• Sour Cream, Dijon Mustard, Celery Seeds: Ingredients that enhance the dressing's complexity and depth of flavor.
• Apple Cider Vinegar, Lemon Juice: Acidic components that brighten and balance the salad.
• Pickles, Pickle Juice: Tangy additions that provide extra zest and complexity.
• Salt, Paprika: Essential seasonings that enhance and highlight the overall taste profile.

How to Make Potato Salad

Step 1: Boil Potato Perfection

Chunk your potatoes into quarters and drop them into a spacious pot. Submerge completely with water, tossing in a sprinkle of salt. Crank up the heat to medium-high until bubbling, then dial back to a gentle simmer. Let the potatoes dance in hot water until they surrender to a fork’s gentle poke, roughly 10-15 minutes.

Step 2: Egg Transformation

Place eggs in a pot, covering them with water. Add a dash of salt and vinegar. Bring to a rolling boil, then kill the heat and seal the pot with a lid. Let the eggs relax for ten minutes before shocking them in cold water. Peel and chop once cooled.

Step 3: Flavor Prep

• Drizzle apple cider vinegar over drained potatoes and toss gently
• Slice red onion into delicate rings, then shower with lemon juice
• Chop fresh herbs (dill and chives)
• Slice celery stalks
• Peel and dice crisp apple
• Mince pickles

Step 4: Whip Up Creamy Dressing

• Mayonnaise
• Sour cream
• Dijon mustard
• Celery seeds
• Chopped pickles
• Pickle juice

Stir until smooth and inviting.

Step 5: Combine and Celebrate

• Chopped onions
• Diced apples
• Celery pieces
• Fresh herbs
• Chopped eggs

Sprinkle paprika on top for a final festive touch. Serve chilled and watch smiles bloom!

Pro Tips for Potato Salad

• Boost Potato Texture: Rinse boiled potatoes in cold water immediately after cooking to stop the cooking process and prevent mushy results.
• Pickle Power: Use high-quality dill pickles with extra juice for a tangy flavor boost that elevates the entire salad's taste profile.
• Chill for Flavor Depth: Refrigerate the potato salad for at least an hour before serving to allow ingredients to marinate and develop richer flavors.
• Egg Precision: Use room temperature eggs for more even cooking and easier peeling after hard boiling.
• Veggie Crunch Control: Dice celery and apples into uniform small pieces to ensure consistent texture and bite in every spoonful.

Variation Ideas for Potato Salad

• Vegan Potato Delight: Replace mayonnaise and sour cream with cashew cream, using soaked and blended cashews. Swap eggs with crispy tofu cubes, seasoned and baked until golden.
• Low-Carb Cauliflower Remix: Substitute potatoes with roasted cauliflower florets. Use Greek yogurt instead of sour cream for extra protein and tangy flavor.
• Mediterranean Herb Fusion: Add crumbled feta cheese, kalamata olives, and fresh oregano. Replace apple cider vinegar with red wine vinegar for a Greek-inspired version.
• Spicy Southwest Kick: Mix in diced jalapeños, black beans, and corn. Use chipotle mayo instead of regular mayonnaise and sprinkle with chili powder for extra heat.

Pairing Tips for Potato Salad

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the creamy potato salad, cutting through its richness with bright, zesty notes.
• Serve Alongside Grilled Proteins: Match the salad with barbecued chicken, smoky pulled pork, or juicy grilled sausages to create a balanced and satisfying summer meal.
• Enhance with Craft Beer: Choose a light, refreshing wheat beer or a crisp pilsner that provides a clean, hoppy contrast to the salad's creamy texture and tangy flavors.
• Add Crunchy Side Accompaniment: Plate with toasted sourdough bread or buttery garlic crostini to introduce an extra textural element that elevates the entire dining experience.

Storage Advice for Potato Salad

• Store potato salad in a sealed container in the refrigerator for up to 3-4 days. Keep it away from raw foods to prevent cross-contamination.
• Avoid freezing potato salad because mayonnaise-based dressings separate and become watery, ruining the texture and taste.
• Gently warm individual portions in the microwave for 30-45 seconds on low power, stirring halfway through to distribute heat evenly.
• For best taste and texture, enjoy potato salad chilled directly from the refrigerator, as reheating can make potatoes mushy and dressing lose its creamy consistency.

FAQs on Potato Salad

• Are potatoes the main ingredient in this potato salad?

Yes, potatoes are the primary base of this salad. Quarters of potatoes are boiled until fork-tender and then mixed with other ingredients to create a delicious, creamy side dish.

• What makes the dressing unique in this recipe?

The dressing combines mayonnaise, sour cream, dijon mustard, and celery seeds, with chopped pickles and pickle juice added for extra tanginess and depth of flavor.

• Why add vinegar and lemon juice to the ingredients?

Drizzling apple cider vinegar over potatoes and lemon juice over red onions helps to enhance flavors and add a bright, zesty element to the potato salad.

Potato Salad Recipe

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4.6 from 31 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Delightful potato salad brings German culinary traditions to your summer picnic with creamy, tangy goodness. Crisp bacon and fresh herbs elevate this classic side dish, promising a crowd-pleasing experience you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 pounds (1.36 kilograms) potatoes
• 6 large eggs
• 1 cup diced apple (peeled)
• 1 cup sweet pickles, chopped with juice or sweet pickle relish

Herbs and Aromatics:

• 1/3 cup thinly sliced red onion
• 2 stalks celery, sliced
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 1 tablespoon celery seeds

Dressing and Seasonings:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 1/4 teaspoon paprika for garnish

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Instructions

1. Submerge quartered potatoes in a large pot, covering with water by two inches. Season with salt.
2. Bring water to a rolling boil over medium-high heat, then reduce to a gentle simmer for 10-15 minutes until potatoes are easily pierced with a fork.
3. Drain potatoes and drizzle with apple cider vinegar, gently tossing to coat and allow flavors to absorb.
4. Place whole eggs in a separate pot, covering with water by one inch. Add salt and vinegar to the liquid.
5. Rapidly bring eggs to a boil, then immediately remove from heat, cover, and let sit for ten minutes.
6. Transfer eggs to cold water bath to halt cooking process, then peel and chop into small pieces.
7. Thinly slice red onion and sprinkle with lemon juice to mellow the sharp flavor.
8. Finely chop dill, chives, and celery. Peel and dice apple into small cubes.
9. In a mixing bowl, whisk together mayonnaise, sour cream, dijon mustard, and celery seeds until smooth.
10. Incorporate chopped pickles and their juice into the creamy dressing, stirring thoroughly.
11. Gently fold dressing into potatoes, ensuring even coating without breaking potato pieces.
12. Carefully mix in chopped eggs, onion, apple, celery, dill, and chives.
13. Dust the surface with paprika before serving for a classic, vibrant presentation.

Notes

• Potato Selection Matters: Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during cooking.
• Prevent Waterlogged Potatoes: Drain potatoes immediately after cooking and let them steam dry to avoid a soggy salad.
• Chill for Enhanced Flavor: Allow the potato salad to rest in the refrigerator for at least an hour before serving to let the flavors meld together.
• Dietary Adaptations: Swap mayonnaise with Greek yogurt or vegan mayo for a lighter, healthier version suitable for different dietary needs.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 199 kcal
• Sugar: 3 g
• Sodium: 250 mg
• Fat: 14 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 2.5 g
• Protein: 6 g
• Cholesterol: 115 mg