Potato Salad

Potato Salad recipe and image by Lacey Stevens-Baier, personal chef of Sweet Pea Chef

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!).

Potato Salad

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.

Potato Salad

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!

Potato Salad recipe and image by Lacey Stevens-Baier, personal chef of Sweet Pea ChefIt 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.

Potato Salad

3 lbs. red potatoes, unpeeled and cut into 1-inch cubes
1/3 cup sour cream
2/3 cup mayonnaise
2 tbsp. yellow mustard
1/4 cup chopped parsley, basil and thyme
1 green onion, chopped
2 tsp. dill pickle juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Optional add-ins

2 ribs celery, diced
1/2 small onion, chopped
1/3 cup pickles, chopped
2 hard-boiled eggs, sliced
1/2 cup black olives
3 strips crumbled bacon

Directions

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.

Enjoy!

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Comments

  1. Katherine says

    You’re potato salad recipe is delicious! Its creamy, tangy, and perfectly seasoned. I added olives and bacon to ours. Just perfect! Thanks!

  2. LindaB says

    Thank you so much for sharing this recipe! It is the first potato salad I made that my husband and I both enjoy! I love the suggested add-in list. There are ideas on the list I didn’t even think of…just an excuse to make much more! YUM!

  3. Ang says

    Oh, and I when I make any salads of any type, I usually do just chop up the “add ins” and if people want them, they can add them in on their own.
    I guess there are too many people with too many different tastes so I am constantly trying to please everyone and this way does seem to work.

  4. Ang says

    I like this a lot. I have people who don’t like the crunch too – celery is a definite no, no for a certain someone!

    I am like you – I will rarely order potato salad from anywhere since it always seems “funky” to me. I have never tried the pickle juice but will the next time I make it.

  5. shan says

    you said you like to invite mustard to the party but you don’t have it listed in the ingredients? was curious as to amount.

    thanks!looks yummy!

      • shan says

        ^____^

        thanks!
        (i also love the idea of pickle juice, first i’ve ever seen it in a PS recipe but it makes so much sense!)

        • says

          Nothing like some humility early in the morning! Thanks so much for pointing that out, I really appreciate it.

          Pickle juice adds a nice flavor to the potato salad, even if you don’t add chopped pickles along with it.

          I hope you enjoy the recipe. Feel free to come back and share how it goes (and, of course, check my spelling, grammar and ingredient lists!). ;)

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