Potato salad is the best but many of us get them from the supermarket but the real deal potato salad is the ones that you make at home. The flavors are phenomenal and the texture as well. There are three ways you can make your potato salad, almost like an evolution of a very simple salad. Always put your potatoes in boiling water as opposed to cold water. Let them boil for about 15 minutes, you can tell when they are read when they are easy to squash on a flat surface.
Drain the water then cut them up into little quarters, add olive oil then season with salt and pepper, flavor with lemon juice and give it a nice little toss. That is your basic salad, add some flavors starting with chives, parsley, a little bit of mint all chopped. If you wanted it to be a little creamy, you can just add a lot of mayonnaise in there. You can also use a good quality yogurt and it will give you all that creaminess. Two or three tablespoons of yogurt and just toss it up. You can also add flavors to that, English mustard, a teaspoon is a way to do it. There’s still more you can do with this potato, get two or three rashers or bacon-smoked, it has to be smoked.
Finely slice the bacon and in a matter of minutes, you can get them super crispy. The fat will render out of the bacon and you will remain with crispy and golden bacon. Sprinkle the crispy bacon over the potato salad, you will have a good flavor, clean, crunchy soft, so really, really nice. You can prepare this type of potato salads on picnics, BBQ’s, serve them on roasted meats.
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 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)
- 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
- Salt and freshly ground black pepper
- Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use one teaspoon for every quart of water.
- Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until easily pierced with a fork.
- Drain the potatoes and add to the ice bath. When cool, peel potatoes by gently pinching the skin and pulling it away.
- Chop peeled potatoes into bite-size chunks then add to a large bowl.
- Scatter the vinegar over potatoes and lightly season with salt.
- While the potatoes cook, add onions to a small bowl and cover with cool water.
- Mix sour cream, mayonnaise, and the mustard in a bowl.
- Add sour cream mixture, de-flamed onion, celery, pickles, eggs, and herbs to the potatoes.
- Gently stir to combine.
- Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.