The Best Potato Salad Recipe

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Light and fluffy potatoes form the basis of this creamy Potato Salad that perfectly balances its ingredients to be the talk of any pot luck or picnic.

Potato salad HAS to be eaten outside. Something about the fresh air that invigorates it (and me!). Or maybe it’s just because I associate it with picnics and pot lucks, which are usually held outdoors. (My family and I tried to hold a picnic indoors; it didn’t stick.) I also like adding my potato salad to the array of other dishes supplied by my friends and family to see how it holds up. Which will be the talk of the table?

I’m happy to say this potato salad always earns top marks. It really is THE BEST. What makes it the best? Balance. Like most salads, this one involves a long list of ingredients. But it’s not what is used that distinguishes this salad, it’s how much.

I’ve experimented with amounts, having gone through hundreds of potatoes, to arrive at the optimal ratio. What follows is the result of my blood, sweat, and tears.

No, they didn’t make the cut of ingredients.

Is Potato Salad Healthy?

In this potato salad, you get minerals, vitamins, fiber, fat, carbs, and protein, so… a little bit of everything. There’s nothing you really need to be concerned with, provided you don’t eat the entire bowl. (Note: an entire bowl of anything probably won’t do your body good.) In its current state, it’s vegetarian and gluten-free (though you may want to check on the ingredients in the mustard).

Which Potatoes Should I Use?

I use new potatoes in this recipe because they’re small, have thin skins, and hold their shape well. But other types of potato have their benefits. Red potatoes would also be a good choice, having thin skins and a waxy texture. They also keep their shape well. Yukon Golds, meanwhile, are creamy and buttery. I like their taste the most but prefer something more solid. Russets can be used but break apart more easily than even Yukon Golds. Russets also have thick skins—so thick, you may feel obligated to peel them first.

INGREDIENTS

• 2 lb. new potatoes
• 1 tbsp apple cider vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1/2 medium red onion, finely chopped
• 3 celery spears, finely chopped
• 1 medium dill pickle, finely chopped
• 2 hard-boiled eggs, peeled and chopped (optional)
• 1/4 cup chopped fresh herbs (parsley, dill, chives, tarragon, or cilantro)
• salt and fresh ground black pepper (to taste)

INSTRUCTIONS

Boil

Cook the potatoes until tender, then cut into pieces and season with vinegar and salt.

Dress

Mix sour cream, mayonnaise, and mustard, then combine with the warm potatoes.

Combine

Add red onion, celery, pickle, and optional eggs to the potatoes and mix.

Herbify & Chill

Fold in fresh herbs, season, and chill to meld the flavors.

Serve

Sprinkle the finished potato salad with extra herbs if desired.

Devour!

FAQs & Tips

Other Potato-Salad Recipes To Try

• Deviled-Egg Potato Salad: A pleasant pairing of egg and potato, with a pinch of paprika to perk you up.
• Vegan Sweet-Potato Salad with Avocado Dressing: Those with dietary restrictions can still indulge in this ‘sweet’ dish made creamier with avocado.
• Low-Carb Mock Cauliflower Potato Salad: Another version made with dietary restrictions in mind. Is there anything cauliflower can’t do?

Print

Easy Creamy Potato Salad

Light and fluffy potatoes form the basis of this creamy Potato Salad that perfectly balances its ingredients to be the talk of any pot luck or picnic.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 252kcal

Author FoodFaithFitness

Ingredients

• 2 lb. small yellow red, or white potatoes
• 1 tbsp apple cider vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp yellow mustard
• 1/2 medium red onion finely chopped
• 3 celery stalks finely chopped
• 1 medium dill pickle finely chopped
• 2 hard-boiled eggs peeled and chopped (optional)
• 1/4 cup chopped fresh herbs parsley, dill, chives, tarragon, or cilantro
• salt and fresh ground black pepper (to taste)

Instructions

• Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain and let cool slightly.
  
  
  
  
  
  
  
• While still warm, cut the potatoes into bite-sized pieces and place in a large bowl. Sprinkle with vinegar and a pinch of salt.
  
  
  
  
  
  
  
• In a separate bowl, mix together sour cream, mayonnaise, and mustard. Add this dressing to the potatoes and gently mix.
  
  
  
  
  
  
  
• Add the chopped red onion, celery, dill pickle, and optional hard-boiled eggs to the bowl with potatoes. Stir to combine.
  
  
  
  
  
  
  
• Fold in the fresh herbs, and season with salt and pepper to taste. For best flavor, let the potato salad chill in the refrigerator for at least 30 minutes before serving.
  
  
  
  
  
  
  
• DEVOUR!
  
  
  
  
  
  
  

Nutrition

Calories: 252kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 213mg | Potassium: 734mg | Fiber: 4g | Sugar: 3g | Vitamin A: 457IU | Vitamin C: 34mg | Calcium: 61mg | Iron: 2mg

The post The Best Potato Salad Recipe appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a combination of influences from all over Asia. Its roots lie in India, China, and Southeast Asia.

Freshness is the most important ingredient in Thai food. It is easier to get the best flavour from ingredients if they are picked earlier and cooked quickly. This is why meats, fish, vegetables and fruits are often eaten raw and hot.

Spices and sauces add complexity and fragrance to dishes. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. are commonly used.

What's the difference between curried and curry?

There is no difference in spelling. Both terms refer to the exact same thing: An Indian dish that combines meat and vegetables with different seasonings.

Curry derives its name from the Hindi word kari which means "to rub." The spice mixture is then applied to the food. Curried foods are typically cooked until browned.

Curried dishes weren't always reserved for special occasions. Today, they can be enjoyed throughout India. These dishes can be chicken, beef (lamb), fish, or vegetables.

Plain white rice is often served with curried dishes. Another common accompaniment is raita, a yogurt sauce, and chutney, a sweet relish.

Can Thai food contain cumin?

Cumin is the most used spice in Thai cuisine. To create Thai dishes with unique flavours, cumin is often combined in various combinations with garlic ginger, coriander, coriander, or other spices.

Stir-fries, soups, curries, and salads are all popular uses of cumin in Thai cuisine. Cumin is also often added to marinades, dressings, and sauces. Other spices play a role in Thai food's distinctive flavour.

Fish sauce, garlic and ginger are all great additions to this mix. You can create Thai-inspired signature dishes by combining spices in different proportions.

Cumin is essential to Thai cooking. It's often used in Thai traditional dishes. The unique flavors of this spice add an element to Thai food. Cumin is an important ingredient in Thai cuisine because it adds unique spices to many dishes.

It is possible to create unique and delicious flavours by using spices such as cumin in Thai cooking. It is important to include cumin in traditional Thai dishes.

What are the ten best-loved spices?

Spices can be used in food and drink flavoring. Some spices are more popular than others. There are many varieties of spices. Let's now take a look at some of the most well-known spices to find out why they are so beloved.

Cooking is incomplete without spice. It adds flavor and aroma, but doesn't increase calories. Many spices are rich in essential vitamins and minerals that help keep our bodies strong.

Here's a list of the ten most popular spices.

1. Cinnamon: This spice is known for improving digestion and lowering cholesterol. It can also help to prevent the flu.
2. Garlic - This spice helps boost immunity and fight infections. It can also help lower blood pressure by aiding digestion.
3. Oregano-This spice can boost energy and increase athletic performance. It fights infection and improves memory.
4. Black pepper - This spice is rich in antioxidants and has anti-inflammatory properties. It helps to reduce stress and heart diseases.
5. Basil-Basil contains vitamin B, calcium, iron. It aids in the fight against cancer cells as well as boosting metabolism.
6. Salt and vinegar - These ingredients make for a delicious combination. Both salt and vinegar have a high level of effectiveness against viruses and bacteria.
7. Clove Oil - Clove oils are a natural treatment for sore and painful teeth. It also helps with muscle spasms.
8. Ginger - Ginger has been shown to reduce nausea and morning sickness in pregnancy. It helps remove congestion from your sinuses.
9. Curry Powder – Curries have existed since antiquity. They were initially made with coconut milk, but we now use different oils or ghee bases.
10. Turmeric – One of the oldest medical herbs is turmeric.

Use these ten favorite spices to enhance the flavour of your next meal. You might be amazed by the results.

What purpose is Thai spice used?

The term Thai spice is a common phrase that we've heard a lot, but don't really know what it means. But once we start to feel the heat in our mouths, we wonder why it hasn't been eaten more.

It's not just any spice. It's an ingredient that can add flavor and depth in dishes that otherwise would be bland.

Thousands of recipes call for Thai spices, but few of them include the real deal. Let's discuss how to incorporate these tasty flavors into your meals.

Thais have used herbs and spices since ancient times to enhance food and drink. Thai, which means "to make", comes from the Sanskrit word.

Today, Thais still love spicy food. This preference can often be attributed to Thailand's hot weather, which makes it hard to stay warm without hot beverages. Thais consume more chili peppers than Americans and Europeans.

A local Asian grocery store is the best place to learn more about Thai spice. There will be a large selection of ingredients available including dried chilies (fresh basil leaves), curry paste, ground black pepper, and curry paste.

Whole peppercorns, whole cloves, cinnamon sticks and star anise may also be found.

Thai cuisine offers two types of spices: dry and moist. The dry spices are usually ground while the wet spices are crushed or pounded finely.

Dry spices can be added to any dish. A good example is chicken soup with ground red pepper. Wet spices are commonly mixed with oil or butter to form a paste.

Wet spices are usually used in marinades, sauces, and dressings. Some common wet spices include fish sauce, oyster sauce, soy sauce, sesame oil, curry paste, and hoisin sauce.

If you want to try making Thai dishes at home, you need to know which spices go well with certain ingredients.

Red pepper flakes should be used if you're using beef. Use white pepper instead if you have seafood such as shrimp.

If you don’t have access or the means to order from an Asian market, it is possible to order online. There are many options for exotic herbs, spices and dried chilies.

These Thai recipes will make you hungry next time!

Statistics

• It has been estimated that around 1,000 tons of pepper and 1,000 tons of other common spices were imported into Western Europe each year during the Late Middle Ages. (en.wikipedia.org)
• According to Healthline, pink Himalayan salt is estimated to contain up to 84 minerals and trace elements, which gives the salt its special pink color. (spicecravings.com)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

[TAG36]

• Validation and Development of Novel Lifestyle and Dietary Inflammation Scores – PMC


• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

[TAG39]

• HomePage

[TAG41]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin Have Proven Health Benefits

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• Vanilla


• Full text

How To

How do you store your cooking spices?

Here's how to store your cooking spices for maximum performance. First, it is important to understand the science behind how foodstuffs are stored.

Because light can diminish the flavour of spices, they should be kept in sealed containers. This is due to oxygen combining with organic compounds, such as spices.

To prevent oxidation, spices should be stored in dark cupboards. Spices will lose their flavour quickly if the conditions aren’t met.

Keep spices in airtight containers away from direct sun to preserve their flavour.

To create a flavorful drink, you can add spices and herbs to water. For example, you could mix 2 tablespoons of ground cinnamon in 1/2 cup of warm milk and stir it well. Serve immediately with a squeeze of lemon.

Dried herbs and spices can be added to soups and stews, casseroles and rice dishes. Simply sprinkle the spice mixture evenly over the dish and sit for 5-10 minutes before serving.

If you have leftover cooked vegetables, fruit, meats, poultry, fish, shellfish, eggs, cheese, bread, crackers, cookies, cakes, pies, or puddings, they can be added to your favourite recipes as snacks.

If you want to take advantage of the flavours of fresh herbs and spices, chop or tear them up and add them to foods while they're still hot. You can also freeze herbs and spices by placing them in ice cube trays or muffin cups and freezing them. Transfer frozen items to zip-top or freezer bags.

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