Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes. Celery and Pickles — The celery adds a lovely crunch and our house isn’t stable without dill pickles in the refrigerator so adding them is a no-brainer for us. Save my name, email, and website in this browser for the next time I comment. After 2 to 3 minutes they are cool enough to handle. Our recipe is simple, fresh, and no matter what else we serve with it… When I really want to up my potato salad game, I use homemade mayonnaise. They are quick cooking, and since they are already small, there’s no need to chop them before cooking them. Perfect to go with any party table alongside all other the other delicious appetizers!. Instead, bring the water with potatoes to a boil then reduce the heat to a gentle simmer. Scatter the vinegar over potatoes and lightly season with salt. First off people complained that it was too "oniony" so I only used half a walla onion and 3 green onions. Chop them before cooking — they are much larger and take a long time when cooked whole. Drain and cool. Custom Design by Nina Cross Small waxy potatoes are best — they cook quickly, and there’s no need to chop them. Experiment for yourself to see what you love. Red Onion — I love the sweetness and crunch of red onion in this. Here are our top tips for doing it: Salt the cooking water. Use apple cider vinegar, white or red wine vinegar or even dill pickle juice! I would not hesitate to serve this at a get together, and thanks for the recipe. Grandma Gardner was my mom’s mom. Whole cooked potatoes maintain more of their flavor and natural sweetness. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook! This is our absolute favorite Potato Salad ever! I used 9 potatoes, had to go with 3 bunches scallions (hubs won't eat raw onion), added 5 diced sweet gherkins, 1 tsp. i have only tried to make potato salad 1 other time....and i have tasted few but i will tell you what this is the world's best and they mean it....kaye thank u so much for sharing....this is absolutely worth every minute, Congrats! I have used gluten-free mayonnaise to make this dish and we have loved that too. I added 1/2 cup chopped dill pickle, used green onion instead of white, and used red potato's instead of regular. (If you are looking for a non-creamy dressing, take a look at our green bean and potato salad with feta and olives or this herby, mayo-free version.). Hard Boiled Eggs — Maybe it’s how we were brought up or what we’re used to but, potato salad without eggs is missing something. Read more, How to make our favorite homemade bruschetta with tomatoes and basil. Mom’s Creamy Potato Salad. Nutrient information is not available for all ingredients. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. Cook the potatoes whole. Potatoes are cooked when you can push a fork through the center. The Ultimate Creamy Dressing. 2 pounds small yellow, red, or white potatoes, 1 tablespoon apple cider, wine, or rice wine vinegar, 1/4 cup mayonnaise, try our homemade mayonnaise recipe, 1 tablespoon yellow mustard, substitute Dijon or whole grain mustard, 1/2 medium red onion, finely chopped (about 1/2 cup), 3 celery stalks, finely chopped (about 1/2 cup), 1 medium dill pickle, finely chopped (about 1/3 cup), 2 hard-boiled eggs, peeled and chopped, optional, 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro). After dicing the cooked potatoes, scatter a tablespoon or so of vinegar over them. We’re Adam and Joanne, the creators of Inspired Taste. It’s so much better than the potato salad purchased at the store.” – LouAnn, Recipe updated, originally posted May 2013. Not too much mayo, and a whole lot of other delicious flavors are necessary to create the ultimate potato salad … The time in the water takes the raw edge off the onion. It’s incredible how much of a difference the vinegar makes. It's really rich and delicious! Much of the fun of cooking is changing a recipe to make it your own. Letting the potatoes soak with the water or broth and a bit of apple cider vinegar makes all of the ingredients marinate together better, and produces a seriously creamy potato salad. Now we have perfectly cooked and seasoned potatoes and a creamy dressing, it’s time to add some extra ingredients. Small, waxy and thin-skinned potatoes are best for potato salad. If you don’t believe that our recipe helps you achieve the best homemade potato salad, take a look at what our readers are saying about the recipe! Thank you for this receipe, one great factor is its sheer simplicity. With these modifications this potato salad is to die for! Also, "medium" potatoes refers to the size, not type of potato. I decided to make homemade. The result is a creamy, sweet, zesty dressing that you won’t be able to stop eating! Read more, © 2009-2020 Inspired Taste, Inc. Potato salad is an easy side dish to make. Bring water to a boil and immediately remove from heat. Substitute 1/2 cup crème fraîche for the sour cream. – Adam and Joanne. Find us: @inspiredtaste. In our recipe below, we use both dill and parsley. While the potatoes cook, add onions to a small bowl and cover with cool water. See how to make our homemade potato salad with a simple classic dressing. Salty capers, spicy Dijon mustard, and fresh tarragon take the dish up a notch. I'll cherish it forever! There’s no need to be intimidated. Simple, quick, and delicious! Place eggs in a saucepan and cover with cold water. This is the creamiest, richest potato salad you will ever try. People also complained that it was too sweet so I didn't use the entire 1/2 cup sugar more like 1/3 cup maybe a tad bit more. Chop peeled potatoes into bite-size chunks then add to a large bowl. I made this today, my first try at potato salad, with slight variations of my own.. and boy, i hit it out of the park !! Place the potatoes into a large pot, and fill with enough water to cover. =) Thank you SO much for the recipe...it's just like mom's. They taste better and don’t get waterlogged. When you do they violently bash against each other. This recipe is my Grandma Gardner’s. Mix sour cream, mayonnaise, and the mustard in a bowl. If you have the time, refrigerate at least 30 minutes before serving.

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