How To Make Potato Salad

I wonder which is the more famous side dish, coleslaw or potato salad. I like them both. I like my coleslaw creamy and crunchy (maybe a little sweet, too) and I like my potato salad creamy and mustardy. The creamy in the case of the potato salad comes from the cooked potato. I have had those potato salads where the potatoes are slightly undercooked and I say why and then I think -yuck – cook those potatoes. When I consider how to make potato salad, I like a bolder-mustardy potato salad because I think it stands up well and brings out the flavors of picnic/bbq foods. Of course, I am not against potato salad anytime of year.

how to make potato salad

How To Make Potato Salad – A Simple Foundation

In its simplest form, a potato salad consists of cooked potatoes and a dressing. There I go again, stating the obvious. Any additions like egg, bacon, onion are all well and good, but not wholly necessary. The potatoes should be those that cook up nice and creamy and the vinaigrette (the mix of oil and acid) should be one that you like! Almost any will do. As discussed, I like a mustard vinaigrette, but a red wine vinaigrette would be great.  You could even do a balsamic. Sure, that might darken the potatoes, but who cares? It will taste good.

how to make potato salad

How To Make Potato Salad – The Additions

In know I said that the extra additions are not wholly necessary, but I have trouble being a purist. I always add sweet onion and parsley and have been tempted to add bacon. My mother-in-law goes for the whole hot potato salad where you use bacon fat. It also has egg (which I am tempted to add to mine) in it which I like a lot. It is good, but before I eat it, I admit that I sneak away and call my cardiologist. My cardiologist and hot potato salad are a different blog post though.

Below is the ‘How To Make Potato Salad’ video. The video stars a bold and mustardy salad. The full recipe follows.

how to make potato salad

How To Make Potato Salad
Serves 6
An easy to make, bold tasting potato salad
Write a review
Print
210 calories
29 g
0 g
9 g
4 g
1 g
235 g
122 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
235g
Servings
6
Amount Per Serving
Calories 210
Calories from Fat 84
% Daily Value *
Total Fat 9g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 122mg
5%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
14%
Sugars 5g
Protein 4g
Vitamin A
1%
Vitamin C
27%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs of fingerling potatoes
  2. 1/4 cup of olive oil
  3. 3 tbsp of white wine vinegar
  4. 2 tbsp of your favorite grainy mustard
  5. salt and pepper
  6. 1 medium sweet onion
  7. 1 stalk of celery
  8. 1 small bunch of fresh parsley
Instructions
  1. Bring the potatoes to simmer over medium high heat starting in cold water. Simmer for about 20 minutes until the potatoes are tender. Drain the potatoes.
  2. In a small bowl whisk the olive oil, mustard, and salt and pepper together.
  3. Dice the onion to a small dice.
  4. Finely slice the stalk of celery.
  5. In a large bowl, mix the Potatoes onion and celery together. Dress the mixture with the dressing. Toss well. Add fresh parsley to taste..
  6. Cover and chill. Check for seasoning.
  7. Serve.
beta
calories
210
fat
9g
protein
4g
carbs
29g
more
The Culinary Exchange https://www.theculinaryexchange.com/
I hope you enjoy!

Keep Eating! Keep Innovating!

How do you make potato salad? What potato do you use? Let us know in the comments or on Facebook.

The Culinary Exchange can also be found on Twitter, Instagram, PinterestGoogle+ and YouTube.

Come On! Follow Along!

email newsletter sign up

DELICIOUSNESS DELIVERED!

Sign up for The Culinary Exchange's Newsletter for delicious recipes, kitchen tips, and cool kitchen gadget reviews delivered right to your inbox!

You have Successfully Subscribed!

Pin It on Pinterest

Share This