I decided one day to combine the best ingredient combinations and techniques of my many potato salads. Don't let the celery and cucumber put you off. They won't make your salad soggy. Unusual? Maybe - but they add interest and complexity that will make this salad one of the best in your repertoire.
Jump to:
What Makes This Recipe Special?
I have taken the best features of my many potato salads and rolled them into one dish! And if you have ever wondered if you can skip a step or do something differently I will tell you what makes each step work. And then you can decide for yourself.
What Potatoes are Best for Potato Salad?
Some recipes call for Russets and others insist on waxy potatoes like red or new potatoes.
Russets - Russets are the big starchy ones that we think of for baked potatoes. You may see them called Russet or Idaho potatoes. They have a very neutral flavour and they are softer when cooked so they don't hold their shape as well in a potato salad. I also find they absorb more of the dressing and can make a potato salad on the dry side.
Pro Tip: If using Russet potatoes, keep back about half the dressing and add it after the salad has been refrigerated for a few hours.
Waxy Potatoes - Waxy potatoes have less starch than Russets so they seem 'creamier' and not as dry. They include red potatoes, baby gourmet potatoes, fingerlings, and new potatoes. They are a bit sweeter than Russets and they hold their shape well after cooking so they are ideal for potato salads.
All-Purpose Potatoes - These include Yukon Gold and white potatoes and they are in the middle between starchy and waxy. They also hold their shape well after cooking so, as their classification suggests, they work well for potato salads, mashed and baked potatoes.
To Peel or Not to Peel?
I was confused about this for years. Some recipes say to cook whole and peel after cooking, some say to peel and cut into cubes. Turns out the answer is simple after all.
Russet potatoes break down easily during and after cooking. That is why they make good mashed potatoes and fluffy baked potatoes. You want to minimize the water absorption during cooking. Steam vs boiling will help with this. For potato salad they should never be peeled and cut into cubes before boiling. They should be boiled whole if possible. If they are very big or different sizes you can cut the bigger potatoes in half. If steaming you can make smaller cuts like quarters or thick slices. Take care not to overcook. Fork-tender will give you the best texture. Peel as soon as you can handle them. See Notes in Recipe card for tips on peeling warm potatoes. I take one potato at a time and run it under cold water briefly to chill the skins and then I peel it quickly. Take care not to wet any of the peeled potato. Some suggest using a double layer of deli gloves but I have not tried this myself.
Waxy Potatoes - If they are young or small the peel is usually thin enough that they do not require peeling. Have you ever tried to peel a fingerling?? If they are medium size they can be peeled (or not) and cut into cubes or quarters before boiling. Again, avoid over-cooking.
All-Purpose Potatoes - These are versatile. The skins are often thin enough to be edible. You can peel them (or not) and cube them before boiling or steaming. I prefer to cook them whole and then peel and cube them as soon as you can handle them.
How to Make this Potato Salad
Here are the building blocks that make this an outstanding potato salad!!
- cook the potatoes whole with the skins on and peel them as soon as you can handle them. This keeps the potato flesh from getting soggy or too soft and crumbly.
- pour a warm vinaigrette mixture over the warm potato cubes. It will get absorbed and lend a depth of flavour that is hard to put your finger on - but it is there ! No overt vinegar notes- just extra flavour.
- hard-boiled eggs à la German or Amish tradition adds creaminess
- bacon - what doesn't get better with bacon - and lot of it!
- celery bits add crunch!
- cucumber adds freshness. I had my doubts about adding cucumber because I was afraid it would release water and make the dressing runny. It doesn't as long as you seed the cucumber fully.
- Mayo and sour cream in the dressing. Sour cream adds richness but also lightens the mayo dressing.
This ends up being a sturdy salad and you could argue you get a serving and a half at least of veggies! It keeps well for 2-3 days in the fridge. And believe me... I was watching it carefully with the cucumber bits in it! Be sure to see the Notes in the Recipe card on how to prepare the cucumber dice.
FAQs
You can cool potatoes completely, even refrigerate overnight, before peeling and cubing. You will lose the opportunity to have the warm potatoes absorb the savoury butter/vinegar mix. This is an optional but recommended step.
Sure you can. I realize some 'conservative' eaters may find cucumber or celery in a potato salad to be very unusual and therefore unwelcome! They add texture and complexity but the potato salad will still be delicious.
FDA's guideline is two hours at room temperature for foods with meat, eggs, seafood or ingredients that require refrigeration. If the temperature is over 90 degrees reduce that window to one hour.
The Best of Everything Potato Salad
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 2 lbs potatoes washed, unpeeled Yukon Gold recommended, can substitute white potatoes or Russets.
- 1 teaspoon salt
- 6 bacon strips
- 1 cup celery finely diced
- ¾ cup cucumber seeded, finely diced See Note 1.
- 1 small sweet onion finely diced
- 4 hard boiled eggs peeled and chopped See Note 3 for instructions on making hard boiled eggs
- 4 Tbsps parsley minced, optional
Vinaigrette
- 1 tablespoon Dijon mustard
- 2 Tbsps white wine vinegar
- ¼ cup olive oil
- 1 tablespoon water
- ½ teaspoon sugar
- ½ clove garlic minced or grated
- ½ teaspoon salt
- ½ teaspoon black pepper
Dressing
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Vinaigrette
- Mix all ingredients and shake well to combine.
Potato Salad
- Cook potatoes whole with 1 teaspoon salt in a large pot. This may take 30-40 minutes depending on the size of your potatoes. (If some potatoes are very large you may cut them in half to make them similar in size to the rest. Don't cut into more than 2 pieces.) Test with a fork after 20 minutes to avoid over-cooking. Drain when a fork slides easily to the center of the potato.
- While potatoes are cooking fry the bacon strips in a fry pan until crisp over medium heat. Crumble when cool. Make the hard boiled eggs and cool in ice water. Prepare the celery, onion and cucumber. Be sure to remove all seeds and watery center of the cucumber before dicing. See Note 1.
- Allow potatoes to cool 5-10 minutes. They will still be very warm. (You want to peel and cube them while they are warm so they will absorb the vinaigrette when poured over them.) See Note 2. Discard skins and cube potatoes into ½" dice in a large bowl.
- When all potatoes are cubed pour ½ the vinaigrette over them and stir well. Pour the remaining vinaigrette over and stir again.
- Allow potatoes to cool completely. (If making ahead refrigerate at this point and proceed with next steps when ready.).
- When potatoes are cooled, add the celery, onion, cucumber, bacon and egg. Add the parsley as well if using.
- Mix the Dressing ingredients and pour over the salad, stirring to coat completely.
- Allow to sit at least 30 minutes to allow flavours to meld but 3-24 hours is even better!
- Leftovers keep well in the fridge for 2-3 days.
Notes
- The key to the cucumber not making the salad watery is to make sure it is fully seeded with all the translucent cucumber center removed. Use a small spoon to scrape the center of the cucumber out and clean out any missed bits.
- To peel hot potatoes, take one potato at a time and run it under cold water briefly to chill the skins and then peel it quickly. Take care not to wet any of the peeled potato if possible. Some suggest using a double layer of deli gloves but I have not tried this myself. Repeat until all potatoes are peeled and then proceed with cubing them.
- Here links to make traditional hard-boiled eggs or air frier hard-boiled eggs.
- When serving, this salad can sit at room temperature maximum 2 hours. If the temperature is 90 degrees + reduce time to 1 hour maximum.
Leave a Reply