Yep folks -yet another potato salad recipe but this one combines my favourite aspects from many of potato salads.
I can't pick a favourite recipe overall because that would be like asking me what is my favourite wine.. or maybe for you, your favourite child!
I have taken the best features of many of the potato salads I enjoy immensely and rolled them in to one dish!
Here are the building blocks that make this an outstanding potato salad!!
- cook the potatoes 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 vinager 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 a 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!
The Best of Everything Potato Salad
This recipe combines the best techniques from various ethnic potato salads. Not complicated but it will be one of the best potato salads at the BBQ!
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Servings: 6 servings
Ingredients
- 2 lbs potatoes washed, unpeeled Russet or Yukon Gold recommended
- 1 teaspoon salt
- 6 bacon strips
- 1 cup celery finely diced
- ¾ cup cucumber seeded, finely diced
- 1 small sweet onion finely diced
- 4 hard boiled eggs Peeled and chopped
- 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 and drain when fork tender.
- 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.
- Allow potatoes to cool 5-10 minutes. They will still be very warm. You want to peel and cube them with they are still very warm so they will absorb the vinaigrette when poured over them. It may help to rinsed each potato quickly under cool water to cool the skin as you go to peel it. 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. (Potatoes with vinaigrette can be done the day before if desired).
- 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.
Nutrition
Calories: 417kcal | Carbohydrates: 36g | Protein: 12g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 1131mg | Potassium: 905mg | Fiber: 3g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 2mg
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