About the Recipe
The potato salad recipe I provided earlier is a classic American-style dish that’s known for its creamy texture and comforting flavors. General ingredients used in a potato salad.
Potatoes: The foundation of the salad is boiled potatoes, which are soft yet firm enough to hold their shape when mixed with other ingredients. Small yellow, white, or red potatoes are ideal as they have a buttery texture and a subtly sweet flavor.
Dressing: The potatoes are dressed in a mixture of sour cream and mayonnaise, which provides a rich and creamy base. The addition of yellow mustard gives a tangy kick that balances the creaminess.
Crunch and Flavor: Finely chopped red onions and celery add a satisfying crunch and a burst of freshness. The onions bring a slight sharpness, while the celery contributes a mild, peppery taste.
Pickles: Chopped dill pickles introduce a vinegary punch and a hint of sweetness, complementing the other flavors.
Eggs: Hard-boiled eggs are optional, but they add a layer of texture and a boost of protein.
Herbs: Fresh herbs like parsley, dill, chives, tarragon, or cilantro are sprinkled in to infuse the salad with aromatic notes and a pop of color.
Seasoning: The salad is seasoned with salt and pepper, which can be adjusted according to taste.
This potato salad is a symphony of flavors and textures, combining creamy, crunchy, tangy, and savory elements. It’s a versatile side dish that can be tailored to include other ingredients like bacon, capers, or different herbs. It’s best served chilled and can be made ahead of time, making it a convenient option for gatherings and meal prep.
Enjoy crafting this delightful potato salad, and feel free to put your own twist on it to suit your taste preferences!
Ingredients
2 pounds of small yellow, white, or red potatoes
1 tablespoon of apple cider vinegar (wine, or rice wine vinegar can also be used)
½ cup of sour cream
¼ cup of mayonnaise (homemade mayonnaise adds a nice touch)
1 tablespoon of yellow mustard (Dijon or whole grain mustard are good substitutes)
½ medium red onion, finely chopped (about ½ cup)
3 celery stalks, finely chopped (about ½ cup)
1 medium dill pickle, finely chopped (about ⅓ cup, homemade pickles are great if you have them)
2 hard-boiled eggs, peeled and chopped (optional)
¼ cup of fresh herbs, chopped (parsley, dill, chives, tarragon, or cilantro work well)
Salt and fresh ground black pepper to taste
Preparation
Cook the potatoes whole in boiling water until they are fork-tender. If they are larger, you can chop them into smaller pieces.
Once cooked, let them cool slightly and then cut them into bite-sized pieces.
In a large bowl, mix the vinegar, sour cream, mayonnaise, mustard, onion, celery, pickle, and herbs.
Add the potatoes and eggs to the mixture and gently fold until everything is well coated.
Season with salt and pepper to taste.
For the best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving.