Potato salad is a fantastic side dish that is perfect for all kinds of dishes. This simple yet amazing dish originated in Germany.
The original recipe for potato salad was created by boiling the potatoes in wine and herbs. It sounds quite good according to our ears. However, we’re betting the version that we created the present-day version, is much better!
The original potato salad was served with bacon, potatoes, and celery, all dressed with vinegar and oil. Nowadays, the base recipe hasn’t changed that much. These remain the primary ingredients of the potato salad. It is also served with added mayonnaise.
Potato salad is among the must-have side dishes for an outdoor barbecue or picnic, but it could also serve as a must-have food item during the Christmas season.
If you like to play around in the kitchen potato salad is the perfect starting point to add some additions like extra mustard, crisp celery, spring onions, or pickles.
Whatever flavor profile you’re after, The beginning of any great potato salad is the potatoes.
Choosing The Best Potatoes For Potato Salad
The potatoes are classified into three categories:
- Waxy potatoes
- All-purpose potatoes
- Starchy potato
1. Waxy potatoes contain the least amount of starch in their midst, and once they are boiled they maintain their shape. Their thin skins ensure that they’re easy to peel. And if you’re running short of time, they don’t require peeling in any way.
Make sure to clean them thoroughly and wash them. The most common kinds of potatoes with waxy skin are fresh potatoes, red potatoes as well as fingerling potatoes.
2. all-purpose potatoes are the ones that offer the perfect mix of starchy and waxy qualities. All-purpose potatoes are ideal for any potato dish, such as potato salad.
The most commonly used varieties of all-purpose potatoes are Yukon gold potatoes and white potatoes.
3. Starchy potato, as their name suggests, is the type of potato that has the highest amount of starch. Russet potatoes are a traditional kind of starchy potato.
They will not be able to hold in the boiling or cooking process and will break apart.
Shortly, look for waxy or all-purpose potatoes that are suitable for potato salad(or while cooking potatoes).
How To Choose Potatoes For Potato Salad
Have you ever wondered about this? Are you aware of what to look for in a potato?
While it may seem simple to use, we often forget the fundamental guidelines:
- Select smaller potatoes since they taste better. Also, the potatoes of similar size will cook equally, meaning there won’t be leftover ones.
- Select only firm potatoes. Forget about potatoes that look wrinkly or sprouted. They also look strange and tired. Beware of potatoes that have a greenish color. The green potatoes have been exposed to sunlight for too long and can have an unpleasant taste.
- If you purchase potatoes, ensure they are correctly stored. The potatoes must remain in a dry and cold location, particularly when you don’t plan to use them for some days. Any additional warmth can make them grow. Therefore, a dry paper bag and a cold and dry area are the ideal combinations.
How To Serve Potato Salad
Potato salad can be served chilled and tastes perfectly with barbecue. Potato salad is extremely creamy and can be a great addition to any meal.
If you are serving potato salad on an outdoor table, be sure not to serve it for longer than four hours.
Potato salad is known for inducing food poisoning when they picnic. This isn’t the issue in the dressing, rather, with the potato. The boiled potatoes provide an ideal medium for bacteria to grow.
Things to Consider When Cooking Potato Salad
Like all recipes that involve potatoes, the process begins by cooking the potatoes. Before that, you’ll need simmer the potato.
To test for doneness, use a fork or a toothpick to check for doneness. Be sure not to cook the potatoes too long or under. Let the potato cool in an ice bath immediately after boiling them. This will help them cool quickly and also facilitate the process of removing the skin.
While the potatoes sit in an ice bath you can mix sour cream as well as mayonnaise, mustard, and. If you don’t have sour-cream, you can make use of the creme Fraiche and Greek yogurt. Both will work.
Add the potatoes, cider vinegar (or lemon juice), onions, as well as pickles. Serve the salad with your preferred herbs (parsley or dill cilantro) and mix to combine. Cool for an hour before serving.
Serve the salad chilled and serve it as an appetizer.
Let’s now get to the step-by-step instructions!
How to Make Potato Salad with No Eggs
Get your supplies together.
Boil the potatoes at medium-high heat for at least 20 minutes, or until they can be easily punctured using a fork.
Make the Ice bath. Remove the potatoes from boiling and put them in an ice bath. Put the potatoes in a bowl and set aside.
Prepare the dressing. In the bowl of a large size, mix cider vinegar, sour cream and mayonnaise. Mix to mix.
Peel and chop the potatoes into small pieces.
Add onions, pickles, as well as potatoes to the mayonnaise dressing.
Sprinkle with parsley and then season by adding salt and/or pepper.
Mix to combine, then refrigerate for at minimum 1 hour prior to serving.
Potato Salad without eggs
- Yield: 4 cups
- Preparation time: 10 minutes
- Cook time: 20 Minutes
- Total time: 30 minutes
This simple potato salad recipe is German-style and so delicious and creamy!
- 1.5 lb Yukon gold potatoes
- 3/4 tbsp apple cider vinegar
- 1/3 cup sour cream
- 3 tbsp mayonnaise
- Half yellow onion thinly cut
- 2 pickles of dill, sliced or chopped
- 3TBS fresh chopped parsley
- Salt, pepper, and as desired
- Cook the potatoes at medium-high heat for at least 20 minutes, or until punctured using a fork.
- Make the Ice bath. The potatoes should be rinsed and put in the Ice bath. Put the potatoes on a plate.
- Make the dressing. In a bowl of a large size, mix cider vinegar, sour cream, and mayonnaise. Stir until it is all combined.
- Peel and chop the potatoes into bite-sized pieces.
- Add onion and pickles along with potatoes and pickles to your mayonnaise dressing.
- Add parsley to the top, and then season with salt and pepper.
- Mix well and chill for at least one hour before serving.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!