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Potato Salad

Potato Salad

Going to a cookout? This classic potato salad is what you want! It’s made with boiled potatoes, sour cream, mayo, green onions, celery, parsley, pickles and bacon. Serve room temperature or chilled.

Summer. Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad. We made a big batch of potato salad for a little family gathering this weekend. How about you?

How to Make Classic Potato Salad

Potato Salad for a Crowd

What I love about potato salad is that it serves a lot of people without a lot of effort, and it’s so easy to make a good one.

I love using Yukon golds, though you can use any potato. My dad likes using russets in his potato salad. This recipe is for potato salad with sour cream—using it as a binder makes it extra creamy.

Simply Recipes / Eliezer Martinez


How to Cook Potatoes for Potato Salad

The easiest way to cook potatoes for potato salad is to boil them. Here are 2 key tips for boiling potatoes success:

  1. Cut them so they are the same size. This ensures that all the potato pieces cook evenly and at the same rate. We cut our potatoes into 1-inch chunks.
  2. Start the potatoes in cold water. Bring the potatoes up to a boil, and then reduce to a simmer and cook until they’re tender in the middle when pierced with a fork. Starting them in cold water also ensures that they cook evenly throughout.

How long to cook your potatoes? If you cut them into 1-inch chunks like we do, they will cook from start to finish in about 25 to 30 minutes.

How Far Ahead Can You Make Potato Salad?

Potato salad can be served right away or refrigerated until ready to serve. It’s best served the same day it’s made, but leftovers will keep for about 3 to 4 days (less if the salad has sat out at room or warm temperatures for any length of time).

You can also boil the potatoes and fry the bacon a few days ahead. Keep them refrigerated separately and assemble the salad when ready to serve.

Potato salad does not freeze well, and we don’t recommend it.

Simply Recipes / Eliezer Martinez


Try These Other Potato Salad Recipes!

  • German Potato Salad
  • Pressure Cooker Potato Salad
  • Dad’s Potato Salad with Russet Potatoes
  • Mediterranean Potato Salad
  • New Potato Salad with Sour Cream and Dill

If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking.

The bacon is entirely optional—feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard-boiled egg to his potato salad.

  • 2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces

  • 6 slices bacon

  • 3/4 cup sour cream

  • 1/4 cup mayonnaise

  • 2 teaspoons mustard (your favorite: yellow, Dijon, or stone-ground)

  • 1/2 cup thinly sliced green onions

  • 1/2 cup chopped celery

  • 1/4 cup chopped parsley

  • 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)

  • Coarse salt

  • Freshly ground pepper

  1. Cook the potatoes:

    In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer.

    Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

    Eliezer Martinez
  2. Meanwhile, cook the bacon:

    Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out.

    Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard.

    Once cool, chop the bacon finely.

    Eliezer Martinez
    Eliezer Martinez
  3. Assemble the potato salad:

    In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper.

    Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

    Eliezer Martinez
    Eliezer Martinez
    Eliezer Martinez
Nutrition Facts (per serving)
324 Calories
17g Fat
36g Carbs
9g Protein

Show Full Nutrition Label
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Nutrition Facts
Servings: 4
to 6
Amount per serving
Calories 324
% Daily Value*
17g 22%
Saturated Fat 5g 27%
32mg 11%
562mg 24%
36g 13%
Dietary Fiber 4g 15%
Total Sugars 4g
9g
Vitamin C 21mg 105%
Calcium 84mg 6%
Iron 2mg 12%
Potassium 1009mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

,
, ,High-Fiber
, Going to a cookout? This classic potato salad is what you want! It’s made with boiled potatoes, sour cream, mayo, green onions, celery, parsley, pickles and bacon. Serve room temperature or chilled. Summer. Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad. We made a big batch of potato salad
, http://www.edamam.com/ontologies/edamam.owl#recipe_2895194be303efa0cdd41791822080b7

, 4
, High-Fiber
, Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Crustacean-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Immuno-Supportive
, Sulfites
, Ingredients:

  • 2 lbs of Yukon Gold potatoes, peel on, cut into 1-inch pieces
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped parsley
  • 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
  • 6 slices of bacon, cooked* and finely chopped
  • Coarse salt
  • Freshly ground pepper

,
, Going to a cookout? This classic potato salad is what you want! It’s made with boiled potatoes, sour cream, mayo, green onions, celery, parsley, pickles and bacon. Serve room temperature or chilled. Summer. Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad. We made a big batch of potato salad for a little family gathering this weekend. How about you? How to Make Classic Potato Salad Potato Salad for a Crowd What I love about potato salad is that it serves a lot of people without a lot of effort, and it’s so easy to make a good one. I love using Yukon golds, though you can use any potato. My dad likes using russets in his potato salad. This recipe is for potato salad with sour cream—using it as a binder makes it extra creamy. Simply Recipes / Eliezer Martinez How to Cook Potatoes for Potato Salad The easiest way to cook potatoes for potato salad is to boil them. Here are 2 key tips for boiling potatoes success: Cut them so they are the same size. This ensures that all the potato pieces cook evenly and at the same rate. We cut our potatoes into 1-inch chunks.Start the potatoes in cold water. Bring the potatoes up to a boil, and then reduce to a simmer and cook until they’re tender in the middle when pierced with a fork. Starting them in cold water also ensures that they cook evenly throughout. How long to cook your potatoes? If you cut them into 1-inch chunks like we do, they will cook from start to finish in about 25 to 30 minutes. How Far Ahead Can You Make Potato Salad? Potato salad can be served right away or refrigerated until ready to serve. It’s best served the same day it’s made, but leftovers will keep for about 3 to 4 days (less if the salad has sat out at room or warm temperatures for any length of time). You can also boil the potatoes and fry the bacon a few days ahead. Keep them refrigerated separately and assemble the salad when ready to serve. Potato salad does not freeze well, and we don’t recommend it. Simply Recipes / Eliezer Martinez Try These Other Potato Salad Recipes! German Potato Salad Pressure Cooker Potato Salad Dad’s Potato Salad with Russet Potatoes Mediterranean Potato Salad New Potato Salad with Sour Cream and Dill If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking.The bacon is entirely optional—feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard-boiled egg to his potato salad. 2 pounds Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces 6 slices bacon 3/4 cup sour cream 1/4 cup mayonnaise 2 teaspoons mustard (your favorite: yellow, Dijon, or stone-ground) 1/2 cup thinly sliced green onions 1/2 cup chopped celery 1/4 cup chopped parsley 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup) Coarse salt Freshly ground pepper Cook the potatoes: In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!) Eliezer Martinez Meanwhile, cook the bacon: Heat a frying pan on medium low. Lay out the strips of bacon in a single layer. Gently cook, turning over occasionally with tongs, until lightly browned, and much of the fat rendered out. Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely. Eliezer Martinez Eliezer Martinez Assemble the potato salad: In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper. Eliezer Martinez Eliezer Martinez Eliezer Martinez Nutrition Facts (per serving) 324 Calories 17g Fat 36g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Ă—Nutrition Facts Servings: 4 to 6 Amount per serving Calories 324 % Daily Value* 17g 22% Saturated Fat 5g 27% 32mg 11% 562mg 24% 36g 13% Dietary Fiber 4g 15% Total Sugars 4g 9g Vitamin C 21mg 105% Calcium 84mg 6% Iron 2mg 12% Potassium 1009mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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