My mom doesn’t cook much, but she makes a mean potato salad—it’s the dish everyone in my family talks about. It’s a classic, with mayo, hard-boiled eggs, and the perfect balance of acidity. Unfortunately, she makes it only for special occasions. Maybe that’s why I make potato salad for every occasion.
The beauty of this popular summer side dish is that your ingredient options are virtually endless, and that’s because potatoes mix well with just about everything, from ordinary Cheddar and onions to fancy smoked salmon or lobster. And whether dinner is all-American or inspired by an exotic cuisine, potato salad can easily adapt; just customize your salad’s flavors to go with whatever’s on the menu.
Here’s how: First, choose your ingredients. Next, make a tangy or creamy dressing, adjusting it with different vinegars, dairy options, aromatics, herbs, and spices. Toss your warm, cooked potatoes with salt and vinegar, which infuses them with flavor right from the get-go, and all that’s left is to fold in the rest of the ingredients. Now you’re ready to create a potato salad worth talking about.
Serves 8 as a side dish
Combine1/4 cup plain rice vinegarand2 tsp. kosher saltin a large bowl. Let sit to dissolve the salt. Put3-1/2 lb. medium waxy potatoes, such as Yukon gold or red, and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. (You can also substitute 3-1/4 lb. baby potatoes for the large ones.) Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked. (Baby potatoes will take 5 to 10 minutes.)
温柔地下水道土豆在滤器和设置ide until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. (Skip this step if using baby potatoes.) Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.
While the potatoes are cooking and cooling, make the dressing. You can choose a creamy dressing or a vinaigrette.
In a small bowl, whisk together2/3 cup mayonnaiseOR 1/3 cup mayonnaise plus 1/3 cup sour cream, crème fraîche, buttermilk, or plain yogurt;3 Tbs. vinegar(red or white wine, Champagne, balsamic, or cider),1 tsp. kosher salt, and1/2 tsp. freshly ground black pepper. Add your choice of dressing add-ins (see options below) and whisk to combine.
In a small bowl, whisk together1/4 cup vinegar(red or white wine, Champagne, balsamic, or cider) OR 1/4 cup fresh lemon or lime juice;2 tsp. Dijon mustardOR 1 Tbs. grainy mustard;1 tsp. kosher salt; and1/2 tsp. freshly ground black pepper. Slowly whisk1/2 cup extra-virgin olive oiluntil combined. Add your choice of dressing add-ins (see options below) and whisk to combine.
Choose up to six dressing add-ins for either type of dressing:
轻轻折叠沙拉mix - in(见opti的选择ons below) into the potatoes. A vinaigrette salad can be dressed while the potatoes are warm. For a creamy salad, let the potatoes cool to room temperature first.
如果使用vinaigrette dressing, whisk it back together. Fold in enough vinaigrette or creamy dressing to generously coat the potatoes. Depending on the ingredients you choose, you may not need all of the dressing. Season to taste with salt and pepper.
Choose up to 6 salad mix-ins for no more than 4 cups total (unless otherwise indicated, you can use up to 2 cups of any single ingredient)
Fruits and Vegetables
Toasted pine nuts: up to 1/2 cup |
Toasted slivered almonds, toasted: up to 1/2 cup |
Toasted coarsely chopped walnuts: up to 1/2 cup |
Meat, Cheese & Eggs
Serve vinaigrette salads warm or at room temperature and creamy salads at room temperature or cold. These are best served the day they are made but will keep in the refrigerator for up to 2 days.
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