One of my favorite and easy to make salads is the potato salad. So easy, and so tasty that you can make it any time of the year.
Eggs, potatoes, pickles, and spring onions served with one of the best dressings will make your salad satisfying. This potato salad recipe will be one of your favorite appetizers for your picnic, family lunch, or barbecues. For years, that I am preparing this dish for my family and friends, I have been receiving lots of compliments and requests of my recipe. For this recipe, I make my creamy home-made mayonnaise dressing that is simply tasting – and goes perfect with potatoes. This homie mayo is so good that you will lick your fingers :). It is a hearty and nutritious salad that seems so old-fashioned, colorless, but very flavorful and yummy. I adore to cook quick but delicious recipes, as they save my time and money.
Potato Salad Recipe
This classical potato salad has been prepared in my family for years, and each time it tastes better and better, but still hands-down when my mom is preparing it.
The delicious potato salad recipe with a creamy mayo-based dressing is easy to make, yummy, and hearty. This versatile potato salad makes perfect as a side dish to many warm kind of food, as it is very light and satisfying. It takes some time for preparation, but in the end the pleasure you get worth any time.
What is potato salad?
Potato salad is made of boiled white potatoes, hard boiled eggs, pickles, spring onions seasoned with my creamy home-made mayonnaise, also I have used bacon for a more intense and savory taste. The creamy dressing and the flavored green onions make this a tasty side dish and an ideal salad. Also, I use to make my home-made mayo for a better taste, as I prepare it differently and more natural. You have to check my home-made mayonnaise recipe, and when you will see that you can prepare it in just 5 minutes, you will never again buy a mayo from the stores.
My potato salad can be stored in the fridge up to 1 to 3 days, as it is served cold and is safe to leave out of the fridge for 2-3 hours.
How to make Potato Salad?
First, for this dish, you will need to boil your potatoes, and after that let them cool down to peel off easily and nicely.
For Note: “I have used new potatoes and have peeled them after they have boiled and cooled down. Sometimes, I do use potatoes with their skin, as I know that their skin is very nutrient. But, today I have peeled the skin off the potatoes as they didn’t look too nice to be in my salad.”
In a bowl add the finely minced potatoes to the hard boiled eggs, pickles, spring onions, bacon, dill and mix it all with the tasty creamy home-made mayonnaise. Do not forget to season it with salt and pepper.
Method:
- Boil the potatoes at medium heat, and let them cool down when they are boiled. Usually, it takes 20 minutes for the potatoes to be boiled if they are medium size and special for boiling.
- Hard-boil the eggs. (I use one egg for each potato, for example, if you serve this salad to 10 people than you will boil 10 eggs and 10 potatoes).
- Fry 4-7 slices of bacon and chop it in medium pieces.
- When the potatoes are cooled down,in a big bowl, add the chopped hard-boiled eggs, pickles, spring onions, fried bacon.
- Mix the potato salad with the creamy home-made mayonnaise so that the vegetables absorb the mayo and became a creamy, thick texture. Season with salt and pepper in the end.
I advise you to season the whole salad when it is mixed well, as the bacon and mayo are already salty, and to avoid an over-salted potato salad. I usually avoid sea salt in this salad.
How to make a home-made mayonnaise?
For a creamy and tasty home-made mayonnaise you will need a separate bowl where you will blend the necessary ingredients. For about 400gr (14oz) of mayonnaise, you will need one whole egg, one-yolk, 300gr (10oz) of quality oil, one tablespoon of mustard, the juice of half of the lemon seasoned with salt and pepper. Start blending all the ingredients at a slow speed, and then raise the speed until the consistency looks like mayonnaise. Taste and add salt or pepper, if needed. Pour the creamy tasty home-made mayonnaise over the potatoes and mix the salad. For Note: I didn’t use the Dijon Mustard in this recipe as it makes my mayonnaise bitter, so this is why I am using only French-Style Grainy Mustard.
Potato Salad Recipe Tips:
- To avoid a mashed looking potato salad I advise you to use new potatoes or waxy ones. Before chopping the boiled potatoes and boiled eggs, you have to cool them down for at least 1-2 hours. I prefer medium to small size potatoes, as they boil evenly and quicker.
- Chop all the ingredients the same size for a nice aspect and a better taste. Many use apple cider vinegars, but I don’t like how it tastes in this salad, so I do prefer to add in my home-made mayonnaise a little bit more mustard.
- My creamy home-made mayonnaise is made of qualitative sunflower oil because the olive oil makes my dressing bitter. I have practiced with both oils, and concluded that sunflower good quality oil goes better in this recipe.
- Before serving, keep the potato salad in the refrigerator for about 1-2 hours.
- I like to use fried bacon in potato salad due to a more intense and savory taste. Many, still prefer to cook this salad classically, without bacon. I add salt after I season my salad with my home-made mayonnaise, to not over salt it. To refresh this potato salad I have used dill and spring onions, but it is up to you to choose whatever greenies you like or have in your refrigerator.
This potato salad can be prepared in so many ways, that it is your choice to choose the best option that suits you.
Potato Salad
Equipment
- Large cutting board
- hand blender
- Bowl
- Saucepan
Ingredients
- 8 potatoes
- 8 eggs
- 7 slices bacon
- 3 pickles
- 4 spring onion
Home-Made Mayonnaise:
- 1 egg
- 1 yolk
- 10 oz sunflower oil
- 1 tbsp mustard
- 1/2 juice lemon
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Boil the potatoes at medium heat, and let them cool down when they are boiled. Usually, it takes 20 minutes for the potatoes to be boiled if they are medium size and special for boiling.
- Hard-boil the eggs. (I use one egg for each potato, for example, if you serve this salad to 10 people than you will boil 10 eggs and 10 potatoes).
- Fry 4-7 slices of bacon and chop it in medium pieces.
- When the potatoes are cooled down,in a big bowl, add the chopped hard-boiled eggs, pickles, spring onions, fried bacon.
- Mix the potato salad with the creamy home-made mayonnaise so that the vegetables absorb the mayo and became a creamy, thick texture. Season with salt and pepper in the end.
