The Perfect Potato Salad Recipe

Why Make This Recipe

This potato salad is not just any side dish; it is a staple for gatherings, picnics, and family dinners. The combination of creamy dressing, crispy bacon, and crunchy vegetables brings together a variety of textures and flavors that everyone will love. It’s simple to make and pairs well with a range of main dishes. You will find that this potato salad is perfect for summertime barbecues or holiday feasts.

How to Make Potato Salad

Ingredients:

• 1 kg / 2 lb potatoes
• 2 tsp cooking / kosher salt (for cooking potatoes)
• 250g / 8oz streaky bacon
• 1/2 cup French Dressing (homemade or store-bought)
• 3/4 cup cucumber, finely diced (1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first)
• 1 cup celery, finely sliced diagonally (~ 2 ribs)
• 1/4 cup white onion, finely minced (~ 1/2 onion)
• 1/3 cup mayonnaise (preferably whole-egg)
• 1/3 cup sour cream (full fat; can substitute with yogurt)
• 1 tbsp horseradish cream (or horseradish relish)
• 1/2 tsp cooking / kosher salt
• 1/4 tsp black pepper
• 1 tbsp dijon mustard
• 2 tbsp white wine vinegar (can substitute with apple cider vinegar)
• 1/4 cup extra virgin olive oil
• 1 tbsp water (for volume, rather than more oil)
• 1/2 tsp white sugar
• 1/2 garlic clove (finely grated or minced)
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

1. French Dressing: In a jar, shake the ingredients together until well combined.
2. Cook Potatoes: In a large pot, add the potatoes and 2 teaspoons of salt to cold water. Turn on the stove. Once the water simmers, cook the potatoes for 4 minutes until they are just cooked but still firm in the middle. Drain gently.
3. Douse Hot Potatoes: Carefully transfer the hot potatoes to a large bowl and pour the French dressing over them. Gently toss to coat and let sit for 2 hours so the potatoes absorb the dressing and cool down.
4. Crispy Bacon: Place half the bacon in a cold non-stick pan. Turn the heat to medium-high and cook until golden, allowing the fat to melt. Flip and cook the other side until golden. Drain on paper towels and repeat with remaining bacon. Once cool, chop into small pieces.
5. Creamy Dressing: In a bowl, mix the creamy dressing ingredients until combined.
6. Toss: Add the creamy dressing, celery, cucumber, onion, and most of the bacon to the potatoes. Toss gently to combine.
7. Serving: Serve the salad garnished with the remaining bacon. If you have time, let it sit for a few hours or even overnight to blend the flavors. Always serve at room temperature.

How to Serve Potato Salad

Serve the potato salad as a side dish alongside your favorite meats or grilled vegetables. It’s also great on its own or as part of a picnic spread. Always make sure it’s served at room temperature for the best flavors.

How to Store Potato Salad

Store any leftover potato salad in an airtight container in the fridge. It can last for about 3-5 days, but it’s best when eaten fresh. If too dry, you can add a little more mayonnaise or sour cream before serving again.

Tips to Make Potato Salad

• Use waxy potatoes, like Yukon Gold, as they hold their shape better after cooking.
• Don’t overcook the potatoes; they should be firm to the bite for the best texture.
• For a pop of flavor, you can add fresh herbs like dill or parsley.

Variation

You can easily customize this recipe to include different ingredients like chopped hard-boiled eggs, pickles, or different vegetables based on what you have at home.

FAQs

1. Can I make potato salad ahead of time?
Yes, you can make it a day in advance for better flavor. Just be sure to keep it refrigerated.

2. Is it okay to use other types of dressing?
Absolutely! You can substitute the French dressing with ranch or a vinaigrette for different tastes.

3. Can I add more vegetables?
Definitely! Feel free to add your favorite veggies like bell peppers, peas, or carrots to enhance the salad.