Creamy potato salad
This creamy potato salad features tender potatoes blended with a rich dressing of sour cream, mayonnaise, and zesty salsa. Perfect for picnics and barbecues, it's easy to make and packed with flavor.
Cook time 15 min
Prep time 10 min
Ingredients:
5 potatoes1/2 cup sour cream
1/3 cup salsa sauce
2 tsp mustard
1/2 cup mayonnaise
1 onion
2 eggs
Creamy potato salad is a delightful and versatile dish that's perfect for picnics, barbecues, or as a side dish for any meal. It's a harmonious blend of tender potatoes, rich and tangy dressings, and fresh, crunchy onions. This recipe combines the smoothness of sour cream and mayonnaise with the zest of salsa sauce and mustard, creating a mouthwatering dish that's sure to please.
Instructions:
1.1. Peel and dice the potatoes into evenly sized cubes.
1.2. Place the potatoes in a large pot and cover them with water. Add a pinch of salt.
1.3. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer until the potatoes are tender but still firm (about 10-15 minutes).
1.4. Drain the potatoes and let them cool to room temperature.
2.1. While the potatoes are cooking, place the eggs in a small pot and cover them with water.
2.2. Bring the water to a rolling boil, then reduce the heat slightly and let the eggs cook for 10 minutes.
2.3. Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and chop the eggs once they are cool enough to handle.
3.1. In a large mixing bowl, combine the sour cream, salsa sauce, mustard, and mayonnaise. Stir until well combined.
4.1. Add the chopped onion to the dressing and mix thoroughly.
4.2. Carefully fold in the cooled potatoes and chopped eggs. Stir gently to coat everything in the dressing without mashing the potatoes.
5.1. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
5.2. Before serving, give the salad a gentle stir and taste for seasoning. Add salt and pepper if desired.
With its creamy texture and rich flavors, creamy potato salad is a delightful addition to any meal. This easy-to-follow recipe is sure to become a favorite in your household. Enjoy this delicious side dish and don't forget to experiment with your own variations to make it even more special.
Creamy potato salad FAQ:
Boil the potatoes for about 10-15 minutes until they are tender but still firm. Check for doneness by poking a potato cube with a fork—it should easily pierce but not fall apart.
Use a large pot that can hold enough water to cover the diced potatoes fully. This ensures even cooking and prevents overflow during boiling.
Yes, you can substitute with other varieties like Yukon Gold or red potatoes for different textures. Avoid waxy potatoes like new potatoes that may not hold up well.
You can store creamy potato salad in an airtight container in the refrigerator for up to 3-5 days. Ensure it’s properly covered to maintain freshness.
You can use Greek yogurt or a plant-based yogurt as a substitute for sour cream. Each option will alter the flavor slightly but will provide a creamy texture.
Tips:
- Use waxy potatoes like red or Yukon gold potatoes, as they hold their shape better when boiled.
- Boil the potatoes with their skins on to help retain their nutrients and flavor, then peel them once cooled.
- Chop the onion finely for a more evenly distributed flavor throughout the salad.
- Let the potato salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Garnish with fresh herbs like dill or parsley for an added touch of color and flavor.
Nutrition per serving
6 ServingsCalories 270kcal
Protein 6g
Carbohydrates 33g
Fiber 4.31g
Sugar 4.11g
Fat 13g
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