That is the BEST potato salad recipe we have ever had. Not solely is it stuffed with taste and texture, however it’s additionally filled with greens and far lighter than most conventional potato salad recipes. It is going to be a success at each summer time potluck!
Why that is the BEST potato salad recipe.
Potato salad has lengthy been a staple at many summer time potlucks. However name me loopy, I’ve by no means been an enormous fan of mushy potatoes swimming in mayonnaise. Nonetheless, I AM a sucker for cheap, easy-to-make dishes that feed a crowd. So I made a decision it was time to create a potato salad that supplied taste AND vitamin, whereas retaining the essence of what everybody loves in conventional potato salad.
After some testing and tweaking, the end result was a potato salad that deserves to be referred to as the BEST potato salad recipe. I swapped out half of the mayonnaise with Greek yogurt, which lightens the dressing and offers it a scrumptious style. I elevated the greens so as to add vitamin and texture. Lastly, I added a number of pickles and mustard which gave me the wonderful taste I used to be on the lookout for. Belief me, this potato salad is a lot greater than a potluck. This can be a potato salad recipe that can hold folks coming again for seconds. And thirds.
Elements for the Finest Potato Salad recipe:
- Potatoes– We used pink potatoes for this potato salad.
- Bell pepper– We used a pink bell pepper so as to add sweetness and crunch. Any colour would work!
- Celery– Celery provides further taste and crunch.
- Pickles– We love the style of pickles in our potato salad! We used dill pickles, however you should utilize candy pickles in case you want, or be at liberty to omit them in case you want.
- Inexperienced onions– Inexperienced onions add scrumptious taste with out overwhelming the opposite flavors on this salad.
- Eggs– Eggs are a conventional potato salad ingredient that provides an ideal increase of vitamin.
- greek yogurt– We changed half of the mayonnaise with plain Greek yogurt to lighten the dressing and add a pleasant tangy taste.
- Mayonnaise– We use an olive oil-based mayonnaise.
- Mustard– We used common yellow mustard, however you may additionally use dijon or sizzling mustard for a unique taste.
- Salt pepper– Style to season.
The way to make one of the best potato salad:
- Cook dinner the potatoes. Peel and cube potatoes into 3/4-inch cubes. Boil for 10-Quarter-hour or till tender. Drain and let cool.
- Cube the greens. Cube the bell pepper, celery, gherkins and eggs. Put in a big bowl to serve.
- Make the dressing. In a small bowl, whisk collectively the yogurt, mayonnaise, mustard, salt and pepper.
- Combine the salad. Add the cooled potatoes and dressing to the bowl with the chopped components. Stir gently to completely mix.
- Cool. Place the salad within the fridge and chill for 4-5 hours earlier than serving.
Recommendation and ideas
What sort of potato ought to I exploit for one of the best potato salad recipe?
That is actually a matter of desire! We selected a starchy potato, which tends to interrupt down a bit and leads to a creamier potato salad. For a potato that holds its form effectively, go for a waxy potato like pink or fingerling potatoes. Or, in case you’re on the lookout for one thing that gives a little bit of each, select an all-purpose potato like Yukon Gold.
How lengthy does potato salad final?
Potato salad will hold as much as 5 days if saved in an hermetic container within the fridge. When doubtful, throw it away.
How far prematurely are you able to make potato salad?
The flavour of the potato salad will enhance after it has had time to chill! You are able to do it as much as 1-2 days prematurely.
Extra scrumptious shared salad recipes:
The very best potato salad
That is the BEST potato salad recipe we have ever had. Not solely is it stuffed with taste and texture, however it’s additionally filled with greens and far lighter than most conventional potato salad recipes. It is going to be a success at each summer time potluck!
Servings: 10
Energy: 246kcal
- 8 half pink potatoes peeled and cubed
- 1 half pepper chopped up
- 3 stems celery chopped up
- 1 cup pickles chopped (non-obligatory)
- 2 stems Inexperienced onions sliced
- 3 large eggs boiled
- 1/2 cup plain greek yogurt
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 teaspoon sea salt
- 1/2 teaspoon freshly floor black pepper
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In a big pot of boiling water, submerge all of the chopped potatoes. Boil over medium warmth for about 10-Quarter-hour, or till the potatoes start to melt.
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Drain the cooked potatoes and let cool.
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Chop all the opposite greens and place them in a big bowl with the cooled potatoes.
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In a separate bowl, mix the dressing.
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Pour dressing over potatoes and toss to coat. Chill till able to eat, not less than 4-5 hours.
Energy: 246kcal | Carbohydrates: 33gram | Protein: 7gram | Fats: 10gram | Saturated fats: 2gram | Polyunsaturated fats: 5gram | monosaturated fats: 2gram | Trans fats: 0.03gram | Ldl cholesterol: 61milligrams | Sodium: 474milligrams | Potassium: 828milligrams | Fiber: 3gram | Sugar: 2gram | Vitamin A: 568UI | Vitamin C: 26milligrams | Calcium: 58milligrams | Iron: 2milligrams
www.superhealthykids.com
natalia monson
I’m a registered dietitian, mother of 4, avid foodie, and powerful promoter of wholesome habits. Right here you can find many scrumptious recipes stuffed with vegetables and fruit, suggestions in your kids to eat higher and change into intuitive eaters and plenty of assets to feed your loved ones.
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