Creamy potato salad
This creamy potato salad features tender potatoes and fresh scallions, combined with mayonnaise and vinegar for a tangy flavor. It's an easy, chilled side dish perfect for any gathering.
Cook time 15 min
Prep time 15 min
Ingredients:
5 potatoes1 cup scallions
1/3 cup vinegar
1 tsp salt
1 tsp black pepper
1/2 cup mayonnaise
Creamy potato salad is a timeless classic, perfect for family gatherings, picnics, and barbecues. This recipe combines tender potatoes, fresh scallions, and a tangy creaminess from mayonnaise and vinegar, creating a delicious side dish that can complement any main course. Follow this simple recipe to make a creamy potato salad that everyone will love.
Instructions:
- Start by peeling the potatoes. Cut them into bite-sized pieces for even cooking.
- Place the diced potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the pot of water to a boil over medium-high heat.
- Once boiling, reduce the heat to medium and cook the potatoes until they are tender but still firm, about 10-15 minutes. Test by piercing with a fork; they should be soft but not falling apart.
- Drain the potatoes in a colander and rinse them under cold water to stop the cooking process.
- Let the potatoes cool completely, which should take about 15-20 minutes. You can place them in the refrigerator to speed up this process.
- In a large mixing bowl, combine the vinegar, salt, black pepper, and mayonnaise. Whisk until the ingredients are thoroughly blended and the dressing is smooth.
- Once the potatoes have cooled, gently fold them into the dressing mixture in the bowl.
- Add the finely chopped scallions to the bowl and mix everything together carefully to avoid mashing the potatoes.
- Cover the mixing bowl with plastic wrap or transfer the potato salad to a serving dish.
- Refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a gentle stir. Taste and adjust the seasoning if necessary.
- Serve chilled and enjoy your creamy potato salad!
With its creamy texture and flavorful taste, this potato salad is sure to be a hit at any event. By following these tips and the recipe instructions, you can create a delicious and satisfying dish that will have everyone coming back for more. Enjoy your homemade creamy potato salad!
Creamy potato salad FAQ:
Cook the potatoes for about 10-15 minutes after the water reaches a boil. They should be tender yet firm, easily pierced with a fork without falling apart.
Store leftover potato salad in an airtight container in the refrigerator. It can be kept for up to 3-4 days. Stir before serving again to redistribute the dressing.
You can substitute mayonnaise with Greek yogurt or a vegan mayonnaise for a healthier or dairy-free option. Adjust seasonings to taste.
Waxy potatoes like red or new potatoes are ideal as they hold their shape well and have a creamy texture. Yukon Golds are also a good choice.
Yes, you can customize your potato salad by adding ingredients like chopped celery, pickles, hard-boiled eggs, or mustard for extra flavor.
Tips:
- Choose the right potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better after cooking and have a creamier texture.
- Cook potatoes evenly: Cut the potatoes into uniform pieces to ensure they cook at the same rate. Boil them just until tender, and avoid overcooking to prevent them from becoming mushy.
- Chill the potatoes: Allow the boiled potatoes to cool completely before mixing with the other ingredients. This step helps the potatoes maintain their texture and prevents the salad from becoming too watery.
- Season well: Season the potatoes while they are still warm for better absorption of flavors. Adjust seasoning to taste before serving.
- Add crunch and color: Incorporate ingredients like celery, bell peppers, or pickles to add texture and color to your potato salad.
Nutrition per serving
4 ServingsCalories 310kcal
Protein 5g
Carbohydrates 45g
Fiber 6g
Sugar 2.86g
Fat 12g
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