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The Best Potato Salad Recipe

by Contributing Author

This is the best potato salad recipe we’ve ever had. It’s light and light.

Why is this the best potato salad recipe?

Potato salad has long been a staple of many summer potlucks. However, I am a fan of dishes that are easy to make, economical, and popular. So I decided it was time to create a potato salad that provides flavor and nutrition while still retaining the essence of what everyone loves in traditional potato salad.

After some testing and tweaking, the result was a potato salad worthy of being called the best potato salad recipe. I increased the amount of vegetables to add nutrition and texture. Finally, I added lots of pickles and mustard to give it the incredible flavor I was looking for. Trust me – this potato salad is more than just a potluck plate filler. This is a potato salad recipe. and a third.

Ingredients for the best potato salad recipe:

  • potato– I used russet potatoes for this potato salad.
  • green pepper・I used red bell peppers to add sweetness and richness. Any color will work!
  • celery– Celery adds flavor and crunchiness.
  • Pickles– I love the pickled flavor of potato salad!
  • green onion– Leeks add delicious flavor without overpowering the other flavors in this salad.
  • egg– Eggs are a traditional potato salad ingredient that greatly enhances their nutritional value.
  • greek yogurt– Replaced half of the mayonnaise with plain Greek yogurt to brighten the dressing and add a tangy flavor.
  • mayonnaise・Use olive oil-based mayonnaise.
  • mustard– I used regular yellow mustard, but you can use Dijon mustard or spicy mustard for a different flavor.
  • salt and pepper– Seasonal flavors.
Best potato salad recipe ingredients.

How to make the best potato salad:

  1. Cook potatoes. Peel potatoes and cut into 3/4-inch cubes. Boil for 10-15 minutes or until tender. Drain and cool.
  2. Dice the vegetables. Dice the peppers, celery, pickles, and eggs. Place in a large serving bowl.
  3. Make the dressing. in a small bowl, whisk Combine yogurt, mayonnaise, mustard, salt and pepper.
  4. Toss the salad together. Add the chilled potatoes and dressing to the bowl with the chopped ingredients. Stir lightly to mix thoroughly.
  5. Chill. Place the salad in the refrigerator and chill for 4-5 hours before serving.
Process shots of how to make the best potato salad recipe.

Tips and Suggestions

What kind of potato should I use for the best potato salad recipe?

This is really a matter of taste! I chose starchy potatoes. This results in a slightly crumbler, creamier potato salad. For potatoes that hold their shape, choose waxy potatoes, such as red potatoes or fry potatoes. Or, if you’re looking for something that offers a little bit of both, choose an all-purpose potato like Yukon Gold.

What is the shelf life of potato salad?

Potato salad will keep in an airtight container in the refrigerator for up to 5 days. If in doubt, throw it away.

How many days in advance can I make potato salad?

Potato salad tastes better when chilled! It is possible up to 1-2 days in advance.

Potato salad topped with a light dressing in a wooden bowl.

Recipe for a tastier potluck salad:

best potato salad

This is the best potato salad recipe we’ve ever had. It’s light and light.

preparation time30 minutes

cooking time15 minutes

total time45 minutes

course: salad

cooking: American

Serving: Ten

calorie: 246kcal

  • 8 Moderate maroon potatoes peel and cut into cubes
  • 1 Moderate green pepper chopped
  • 3 stem celery chopped
  • 1 cup Pickles chopped (optional)
  • 2 stem green onion sliced
  • 3 big egg Boiled
  • 1/2 cup plain greek yogurt
  • 1/2 cup mayonnaise
  • 2 tea spoon mustard
  • 1 tea spoon sea ​​salt
  • 1/2 tea spoon freshly ground black pepper
  • Submerge all the chopped potatoes in a large pot of boiling water. Cook over medium heat for about 10-15 minutes or until potatoes begin to soften.

  • Drain the boiled potatoes and cool.

  • Chop all other vegetables and place in a large bowl with the cooled potatoes.

  • In another bowl, mix dressing.

  • Pour the dressing over the potatoes and toss to coat. Refrigerate at least 4-5 hours until ready to eat.

calorie: 246kcal | | carbohydrates: 33g | | protein: 7g | | obesity: Teng | | saturated fat: 2g | | Polyunsaturated fat: Fiveg | | Monounsaturated fat: 2g | | Trans fat: 0.03g | | cholesterol: 61mg | | sodium: 474mg | | potassium: 828mg | | fiber: 3g | | sugar: 2g | | Vitamin A: 568IU | | Vitamin C: 26mg | | calcium: 58mg | | iron: 2mg

Keyword : healthy potato salad


Natalie Monson

I am a registered dietitian, mother of four, a food lover and a strong promoter of healthy habits. Here you’ll find delicious, fruit- and veg-rich recipes, tips to help your kids eat better and more intuitively, and tons of resources to feed your family.

Learn more about Natalie

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