This is the BEST Potato Salad recipe that we’ve got ever had. Not solely is it brimming with taste and texture- nevertheless it’s additionally filled with greens and far lighter than most conventional potato salad recipes. It shall be a success at each summer season potluck!
Why This is The BEST Potato Salad Recipe.
Potato salad has lengthy been a staple at many summer season potlucks. But name me loopy, I’ve by no means actually been an enormous fan of bland mushy potatoes swimming in mayonnaise. However, I AM a fan of simple to make, economical dishes that feed a crowd. So I made a decision it was excessive time to create a potato salad that delivered on style AND vitamin, whereas sustaining the essence of what everybody loves in conventional potato salad.
After some testing and tweaking, the end result was a potato salad that’s worthy of being known as the BEST Potato Salad recipe. I swapped out half of the mayonnaise with Greek yogurt, which lightens up the dressing and provides a scrumptious tang. I bulked up the veggies so as to add vitamin and texture. Lastly, I added numerous pickles and mustard which gave me the unimaginable taste that I used to be in search of. Trust me- this potato salad is far more than only a potluck plate filler. This is a potato salad recipe is one that may hold folks coming again for seconds. And thirds.
Ingredients for the Best Potato Salad recipe:
- Potatoes– We used russet potatoes for this potato salad.
- Bell Pepper– We used a pink bell pepper for added sweetness and crunch. Any shade would work!
- Celery– Celery provides further taste and crunch.
- Pickles– We love the flavour of pickles in our potato salad! We used dill pickles, however you should use candy pickles in case you favor, or be at liberty to go away them out in case you favor.
- Green Onions– Green onions add a scrumptious taste with out overwhelming the opposite flavors on this salad.
- Eggs– Eggs are a standard potato salad ingredient that add a terrific increase of vitamin.
- Greek Yogurt– We changed half of the mayonnaise with plain Greek yogurt to loosen up the dressing and add a pleasant tangy taste.
- Mayonnaise– We used an olive oil-based mayonnaise.
- Mustard– We used common yellow mustard, however you could possibly additionally use a dijon or spicy mustard for a distinct taste.
- Salt & Pepper– Taste to season.
How to Make the Best Potato Salad:
- Cook the potatoes. Peel and chop the potatoes into 3/4-inch cubes. Boil for 10-Quarter-hour or simply till tender. Drain and permit to chill.
- Dice the greens. Dice the bell pepper, celery, pickles and eggs. Put into a big serving bowl.
- Make the dressing. In a small bowl, whisk collectively the yogurt, mayonnaise, mustard, salt and pepper.
- Toss collectively the salad. Add the cooled potatoes and dressing to the bowl with the chopped elements. Stir gently to totally mix.
- Chill. Put the salad within the fridge and chill for 4-5 hours earlier than serving.
Tips & Suggestions
What form of potato ought to I exploit for one of the best potato salad recipe?
This is known as a matter of choice! We selected a starchy potato, which tends to interrupt up a bit and leads to a creamier potato salad. For a potato that holds its form properly, go for a waxy potato like pink or fingerling potatoes. Or, if you’re in search of one thing that provides somewhat of each, select an all-purpose potato like Yukon gold.
How lengthy does potato salad final?
Potato salad will last as long as 5 days when saved in an hermetic container within the fridge. If doubtful, throw it out.
How far upfront are you able to make potato salad?
The taste of potato salad will enhance after it has had time to relax! You could make it as much as 1-2 days upfront.
More Delicious Potluck Salad Recipes:
The Best Potato Salad
This is the BEST Potato Salad recipe that we’ve got ever had. Not solely is it brimming with taste and texture- nevertheless it’s additionally filled with greens and far lighter than most conventional potato salad recipes. It shall be a success at each summer season potluck!
Servings: 10
Calories: 246kcal
- 8 medium russet potatoes peeled and cubed
- 1 medium bell pepper chopped
- 3 stalks celery chopped
- 1 cup pickles chopped (elective)
- 2 stalks inexperienced onions sliced
- 3 massive eggs boiled
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
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In a big pot of boiling water, immerse all chopped potatoes. Boil on medium warmth for about 10-Quarter-hour, or simply till potatoes start to melt.
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Drain cooked potatoes and let cool.
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Chop all different veggies, and place in a big bowl with the cooled potatoes.
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In a separate bowl, mix the dressing.
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Pour dressing on high of potatoes and toss to coat. Chill till able to eat, no less than 4-5 hours.
Calories: 246kcal | Carbohydrates: 33g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 474mg | Potassium: 828mg | Fiber: 3g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 2mg
www.superhealthykids.com
Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here one can find numerous scrumptious recipes stuffed with fruits and veggies, suggestions for getting your children to eat higher and change into intuitive eaters and plenty of assets for feeding your loved ones.