Try this recipe because you have just found the best potato salad! A potato salad that is not drowning in mayonnaise but perfectly balanced and so tasty you want to eat it every week.
So, are you ready to learn how you can make it at home? Join me in the kitchen!
Creamy Potato Salad Recipe
Potato salad is one of those recipes you can eat any time but that is a great recipe for a summer barbecue or Memorial Day.
It is the perfect recipe to make ahead and chill in the fridge. The taste gets even better when you make it one day in advance.
This recipe is not totally mayonnaise-based but a combination of light mayonnaise, sour cream, and apple cider vinegar.
This recipe goes great with a thick slice of bread, a bagel or on toast. Try it, you will love it. Promise!
Potato Salad Ingredients
To make this creamy salad you need quite an extensive grocery shopping list but it is totally worth it.
So, get the following ingredients from your supermarket:
- Potatoes
- Egg
- Mayonnaise
- Sour cream
- Pickle
- Onion
- Parsley
- Apple cider vinegar
- Mustard
- Salt and pepper to taste
How To Make Potato Salad
To make this salad bring water to a boil and cook an egg cook for 7 minutes.
While the egg is boiling peel the potatoes. Wash the potatoes and dice in small 3/4-inch cubes.
Put the potato cubes in a large pot with water and also bring it to a boil. Let the potatoes boil for 5 minutes. Drain the potatoes and let them cool.
Drain the egg and put it in ice-cold water immediately so you can easily peel the egg.
Finely dice the egg and repeat for the pickle and red onion as well.
Put the diced egg, pickle, and onion in the big bowl. Add the cooled potatoes and stir the ingredients thoroughly.
Now take a separate mixing bowl and add the mayonnaise, sour cream, vinegar, mustard, and parsley.
Whisk together and season with salt and pepper to taste.
Pour the sauce onto the potato mix and stir to coat all the potatoes with the cream.
Garnish with some paprika powder. Store in the fridge for at least 30 minutes before serving.
Can You Make Potato Salad Ahead?
Yes, you can make potato salad ahead of time. You can either cook the potatoes and store them in the fridge or make the whole salad and store it in the fridge.
How Long Can You Keep Potato Salad
You can store your potato salad in the fridge. Store the salad in Keep it in a plastic container or cover the bowl with cling film.
You can keep it in the fridge for at least 3 days.
What Potatoes Are Best For Potato Salad?
The potatoes are the most important ingredient for this recipe it can make or break your salad.
The best potatoes for potato salad are either:
- Waxy potatoes – such as Yellow Finn, Yukon Gold, and red thumb potatoes. They hold their shape when they’re cooked and keep their firm texture in the salad when you chop them up and toss them with dressing
- Starchy – like Russet these will not hold their shape as well as a waxy potato but if you do not overcook the potato, it has more flavor and is great for this potato salad
- All-purpose potato – red gold potatoes are less starchy and hold it shape. Great potato for this salad
More Salad Ingredients
This recipe is tasty as is but of course you can add even more of your favorite ingredients.
You can add e.g.:
- Sweet red peppers
- Bacon
- Red onion
- Chives
- Smoked salmon
- Celery
Other Salad Recipes
If you love salad recipes then you are in the right place because we have a lot of salad recipes. Take a look at these salads:
- Low carb tuna salad – a great low carb creamy tuna salad. Eat with lettuce and you have a great lunch recipe
- Easy egg salad – a delicious salad that is great to serve at your next party with toast or crackers
- Canned salmon salad – take a thick slice of no-knead bread and a thick layer of this salad is the best lunch
- Caesar salad – a classic salad recipe
- Goat’s cheese salad – a super easy and tasty salad that you can serve for lunch or even dinner
- Steak bite salad – a low-carb dinner salad that you have on the table in no time
I hope you love this recipe as much as I do. Have fun making this easy potato salad!
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Potato Salad
This is a quick and easy potato salad that you have on the table in no time. A soft and creamy potato salad that you can serve as a side dish, with bread or toast.
Ingredients
- 5 small potatoes, diced
- 1 egg hard-boiled, peeled and chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small pickle, finely chopped
- 1 tablespoon parsley, finely chopped
- ½ red onion, finely chopped
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Peel the potatoes and dice. Boil the potatoes for 5 minutes and drain. Set aside and let it cool
- In the meanwhile boil an egg. Drain the egg and put it in cold water. Peel and chop the egg
- Take a bowl and add the chopped egg, pickle, and red onion. Stir to combine before adding the potato
- Now take a separate mixing bowl and add the mayonnaise, sour cream, vinegar, mustard, and parsley. Whisk together and season with salt and pepper to taste
- Pour the sauce on the potatoes and stir to coat all the potatoes with the mayonnaise mixture
- Garnish with some paprika powder and store in the fridge before serving
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 161mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 4g
Please note: Nutrition information is added for informational purposes only. It is possible it isn’t completely accurate.
Very similar to my recipe which was my mother’s recipe that was her grandmother’s recipe. Only difference is the added sugar and mustard – we don’t use those ingredients. I can add a tip on the potatoes here so that you’ll never have a mushy potato salad. When your potatoes come out of the hot water line them up on tinfoil and let them cool that way side-by-side. It removes any excess water and excess starch and it comes out perfect and never mushy.
Hi Reena,
I indeed use mustard in this recipe but no added sugar. Thanks for the tip on the potatoes!