Snl Potato Salad

[Kenya Ahyet]

Whenmaking potato salad, I cook whole, small potatoes. I find potatoes cooked whole retain flavor and have a better texture than when cooked chopped. I simmer the whole potatoes in salted water until I can push a fork through the center. Small to medium potatoes (like the ones pictured) take 15 to 20 minutes.

I chop the peeled potatoes into smaller chunks and sprinkle apple cider vinegar over them. This is one of my secrets for the best potato salad we learned from Alton Brown years ago! Vinegar makes the flavor of our potatoes pop and adds a little bite, which is amazing when mixed with the creamy dressing. Other vinegars or even pickle brine are good substitutes.

I love how simple our favorite potato salad dressing is to make. It only has 3 ingredients and tastes so good that I end up licking the bowl. We use the same dressing when making this creamy herb potato salad and turn it into a sauce for roasted fingerling potatoes.

3Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.

So easy and delicious! Naturally gluten free which is great for coeliacs like me, i also made it dairy free using vegan mayo and plain coconut yogurt for the sour cream. I also used about 1 TBS of pickle relish instead of a dill pickle which are hard to comeby in the Uk. I put the egg in for extra protein and ate it with some albacore tuna. So Yummy!! Thank you

1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing.

3) Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

Most store-bought pickle relish is sweet. I like to use the refrigerated kind that has larger chunks. It provides a better texture and the sweetness adds a lovely balance to the salad. If you hate the idea of adding sweetness, find a tart pickle relish or add chopped banana peppers.

Mom always cooked the potatoes with the peels on, then removed some (or all) of the peels after cooking. This allows you to leave some potato skins in the salad, if you like, for extra texture. Also, it eliminates the need for a vegetable peeler because the skins will pull right off after the potatoes are fully cooked.

I have made so many recipes for Potato Salad and I have to say like many other reviewers this is seriously the best it is the best Potato Salad I have every tasted. Thank you so much for sharing this recipe I will use it for years to come.

Potato salad unfortunately does not freeze well. So if you are making a batch in advance or have leftovers to store, simply place the potato salad in a sealed container and refrigerate for up to 3 days.

Time-saving method: If you are in a hurry, you can rinse the potatoes immediately with cold water until chilled. Then drain the potatoes thoroughly in a colander, return them to the stockpot, drizzle evenly with the vinegar, and continue on with Step 3.

I made this and it was excellent. I used a variety of potatoes including purple. The variety in color made it look better. I also salted the potatoes while boiling. So in the end I only added a half teaspoon salt. I used quite a good amount of pepper. One teaspoon smoked paprika and about a quarter cup of chives. This brought a lot of color and flavor to the dish.

Hi Ali,

Thank you for this! I would also like to add that you are my go to for both culinary and travel inspiration.

My recipe for potato salad is very similar, but just slightly different. The biggest difference I learned from Julia Child and The Food Lab. J.C. makes a standard vinaigrette and dresses the hot diced potatoes to absorb the tang of the vinegar. The good olive oil also reduces the need for too much mayo and makes the salad just a little lighter tasting. The biggest difference I have learned is in the cooking of the potato. Instead of boiling, I bake the potatoes. I put them all on a pan sheet and seal with foil. This prevents the potatoes from absorbing water from boiling and allows for a more potato-y flavour; makes them less water logged. Makes all the difference in the world! Incidentally, I bake the potatoes for mashing as well. Cheers, marina

I swapped out the relish and vinegar for pickle juice and added chopped radishes. I also added a bit of honey (to taste) to the dressing to balance the tangy ingredients. Sprinkled with finely shopped fresh dill. YUM!!

This looks delicious what a classic recipe. I see you talk about mayo or miracle whip. I wonder what your thoughts are about using avocado mayo? I have been using it lately for the health benefits. Anyway, great recipe!

Avoid russet potatoes and starchy red potatoes here. Their high starch content means that they can easily turn to mush as you mix the salad together. I like creamy potato salads, but mushy ones? No thanks.

First, boil the potatoes. Wash them well and cut them into 1/2-inch pieces. Then, place them in a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool to room temperature.

My wife and I made this recipe ( and keep making it). It is so lovely; the gherkins ad a lovely and mild sourness to the sauce, and it feels like a well-made mayo hybrid with a tartare sauce. We left the skin on for the potatoes to add an extra layer of texture. Truly a delicious recipe, thanks, Jeanine!

A very creamy, super delicious potato salad! To add some spice, I used my pickled jalapeno juice and minced jalapenos with the pickles. The dressing makes the perfect amount, and I love the addition of the fresh dill! So good!

This Potato Salad was so good. I had to make a couple of adjustments since I am vegetarian. Used Vegan Mayo and Avocado (instead of eggs). I also added some red onion. The tang and flavor was on point.

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i was today years old when i realized i will not make potatoes any other way! why did i ever bother to cut them into fries and bake them - no, boiling, then crushing and brushing them with oil and spices is the way to go.

i like this recipe better than the classic potato salad (although very good as well) here in the app, with the addition of joghurt i tastes just so much fresher.

Hi Markus! Boiling first helps the potatoes cook evenly and become tender before crisping up in the oven. Boiling in salted water also helps some of the salt infuse into the potatoes, making them more flavourful. Using cubed or pre-boiled potatoes, or even potato wedges, should work well and save time ?

Hey Nykoel, we're glad you enjoyed the recipe. It indeed will take around an hour and 25 minutes in total! For a quicker prep, you could try boiling the potatoes in advance or using a pressure cooker to reduce the cooking time ?

This is the receipe that made me buy subscription!! Since I don't like dill and parsley, I replace it with cilantro as well as freshly roasted and powdered cumin and a dash of red chilli powder. This receipe is amazing.

Hey there, Shivani, thanks for the kind words and question! This recipe serves about 4 people, so if untouched it will say the number of servings is "4". Of course, we each have different appetites so the serving size is merely a suggestion. One reason we don't include a more specific serving size, such as grams or cups, is it can often vary. For example, it may be more if vegetables are larger or less if a dish simmers for longer and liquid evaporates. We hope this helps for now ?

Easy and super yummy. Had to double the amount for the potato marinade as it was not enough for both sides. I would recommend to double the recipe if you want to eat it as an only meal. As a side, I think the number of persons shown in the recipe is fine.

Thanks for the question, Linda, and insight, Julia! This salad is indeed best when enjoyed immediately after assembling. You could store the baked smashed potatoes and the salad dressing ingredients separately in airtight containers in the fridge to help prevent the potatoes from getting soggy if making it an advance ?

This looked soo good and I really wanted it to hit the spot, but it just tasted like Indian 'raita' plus some added potatoes ? I'm not a big fan of raita so this wasn't the great dish I thought it would be, but still good :)

If you change things in recipes, they would not taste like the original! In my opinion you cant rate the ,,bad" taste.

As a German (the dressing is like the german dressing for potato salad), i can say if you use less mayo, it dont taste like it should taste?

Very refreshing and delicious. I adjusted the amounts of onion to my taste and it is so good. You have to watch your potatoes because my oven cooks quickly so one batch got overcooked. Ends were burnt.I suggest starting with 15 minutes and adding time if you need more. Loved it

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