Whenever I go out to a barbecue restaurant, I inevitably get potato salad as a side. I can’t help it. I love potato salad…if it’s good. Usually, I leave disappointed because either (1) the flavors are all wrong, (2) it’s too bland or (3) it’s just kinda funky.
Not only is potato salad cheap and easy to make, but it also makes a ton of food. Plus, it can be served cold, which makes it a perfect side for a barbecue or a picnic (just be sure not to leave it unrefrigerated for too long!).
For the longest time, Dustin really didn’t care for potato salad. Though he is actually willing to eat it now, he still usually remains nonplussed. For the 4th of July this year, however, I was really craving some potato salad to go with my ribs. For me, potato salad just screams the 4th of July. It was almost painful, as I knew Dustin would rather have almost any other preparation of potatoes. Fortunately, Dustin said he was okay with potato salad. Score! All I had to do was include cottage fries in a meal later that week and whine and complain some until he agreed.
Because Dustin doesn’t like his potato salad to be crunchy, I left out several ingredients this time. However, there are all sorts of goodies you can add to personalize the salad for your tastes. My favorite way is to add some chopped pickles, diced celery and sliced eggs. Yum!
It seems to me that most potato salad recipes tend to differ on one major ingredient: with or without mustard. I like to invite mustard to the party with my potato salad. I also like to leave the skin on the potatoes. Not only does this add a pop of color to the salad, but it is less work to prepare and actually adds nutrients which totally means you can have extra servings.
- 3 lbs. red potatoes, unpeeled and cut into 1-inch cubes
- ⅓ cup sour cream
- ⅔ cup mayonnaise
- 2 tbsp. yellow mustard
- ¼ cup chopped parsley, basil and thyme
- 1 green onion, chopped
- 2 tsp. dill pickle juice
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Optional add-ins
- 2 ribs celery, diced
- ½ small onion, chopped
- ⅓ cup pickles, chopped
- 2 hard-boiled eggs, sliced
- ½ cup black olives
- 3 strips crumbled bacon
- Steam (or boil) cubed potatoes in a large pot for approximately 8 to 10 minutes. If a fork slides into the potato cubes easily and without breaking apart the potato, they are done. Immediately remove from heat and let cool for 10 minutes.
- Combine the rest of the ingredients and add to cooled potatoes in a large mixing bowl. Gently toss the potatoes with mixture, adding salt and pepper to taste.
- Cover and chill before serving.