Why You’ll Love This Homemade Potato Salad Recipe
You’ll love this homemade potato salad recipe for its perfect blend of flavors and textures. It’s creamy yet light, with just the right amount of tanginess to keep things interesting.
The combination of tender potatoes, zesty onions, and savory olives creates a delightful medley that dances on your taste buds. Plus, the hint of sweetness from the brown sugar balances the dish beautifully.
Whether you’re serving it at a barbecue or enjoying it as a quick lunch, this potato salad is sure to impress. Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Homemade Potato Salad
When it comes to whipping up a delicious homemade potato salad, the ingredients are key. They’re what make your dish stand out and bring all those delightful flavors together. You’ll want to gather everything fresh and ready to go, so let’s break down what you’ll need.
Trust me, once you see this list, you might start to feel a little hungry, and that’s totally okay! Just imagine the creamy, tangy goodness that lies ahead.
Here’s your ingredient checklist for homemade potato salad:
- 3 lbs new potatoes or red potatoes
- 1 teaspoon salt
- 2 teaspoons mustard powder
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 pinch cayenne pepper
- 2 cups milk
- 3 egg yolks
- 3 tablespoons butter
- 1/3 cup red wine vinegar or apple cider vinegar
- 1 teaspoon white horseradish
- 1 tablespoon Dijon mustard
- 4 green onions, sliced thin
- 1 large red onion, thinly sliced
- 3/4 cup black olives, drained
- Salt and pepper to taste
Now, before you dive headfirst into cooking, let’s chat about some of these ingredients. If you’re like me, you might’ve a couple of preferences or substitutions in mind.
For instance, if you’re not a fan of red onions, you can totally swap them out for something milder, like green onions. And those olives? They add such a lovely briny flavor, but if you’re not into olives, feel free to leave them out or replace them with something else that tickles your fancy.
Plus, the type of vinegar you choose can shift the flavor profile a bit—red wine vinegar gives it a rich tang, while apple cider vinegar is a bit fruitier. So, get creative and make this potato salad your own. You’ll be glad you did!
How to Make Homemade Potato Salad
Alright, let’s get cooking! Making homemade potato salad isn’t just about mixing some potatoes with mayo; it’s a delightful process that brings together a symphony of flavors.
First things first, grab 3 lbs of new potatoes or red potatoes, whichever tickles your fancy more. Give them a good scrub to remove any dirt—nobody wants muddy potatoes in their salad. If you prefer, you can peel them, but honestly, the skins add a nice texture and a bit of rustic charm. Cut those potatoes into 2-inch pieces and toss them into a pot of cold water. Bring that pot to a boil, and cook until the potatoes are tender. This usually takes about 10-15 minutes, but keep an eye on them so they don’t turn into mush. Once they’re done, drain them well and set them aside to cool a bit.
While your potatoes are cooling, let’s whip up the creamy dressing. In the top of a double boiler (or a heavy saucepan if you’re like me and don’t own fancy kitchen gadgets), mix together 1 teaspoon salt, 2 teaspoons mustard powder, 2 tablespoons brown sugar, 2 tablespoons all-purpose flour, and a pinch of cayenne pepper.
Then, add in 2 cups of milk and 3 egg yolks. Stir until it’s all smooth—think of it as your secret potion for deliciousness. Cook this mixture over boiling water or medium heat, stirring constantly until it thickens up, which should take about 5-7 minutes. When it’s nice and thick, stir in 3 tablespoons of butter and 1/3 cup of either red wine vinegar or apple cider vinegar. Don’t forget to chill this dressing thoroughly because nobody likes a warm potato salad (yikes).
Now it’s time to bring it all together. Stir in 1 teaspoon of white horseradish and 1 tablespoon of Dijon mustard into your cooled dressing, then season it to taste with salt and pepper.
Here’s the fun part—take those cooled potatoes and mix them with as much dressing as you desire. You mightn’t want to drown them, but a generous coating is key. Toss in 4 thinly sliced green onions, 1 large thinly sliced red onion, and 3/4 cup of drained black olives for that pop of flavor.
Mix everything gently but thoroughly, so each potato is coated and happy. And there you have it, a homemade potato salad that’s ready to impress at your next barbecue or family gathering. Just remember to chill it in the fridge for a bit before serving—it makes all the flavors come together beautifully. Enjoy!
Homemade Potato Salad Substitutions & Variations
If you’re looking to customize your potato salad, there are plenty of substitutions and variations to explore.
I often swap out the red wine vinegar for apple cider vinegar for a tangy twist. You can add diced pickles or relish for extra crunch and flavor.
For creaminess, try using Greek yogurt instead of mayonnaise. If you like a kick, toss in some diced jalapeños or add smoked paprika.
Changing up the herbs, like using dill or parsley, can also refresh the taste.
Don’t hesitate to experiment—your perfect potato salad is just a few tweaks away!
What to Serve with Homemade Potato Salad
After customizing your potato salad with various substitutions and variations, you might wonder what to serve alongside it.
I love pairing my potato salad with grilled meats like chicken or burgers for a hearty meal. It also complements barbecued ribs beautifully.
If you’re looking for lighter options, consider serving it with a fresh green salad or grilled vegetables.
For a picnic, I enjoy adding some deviled eggs or coleslaw. You can even serve it with crusty bread to soak up any leftover dressing.
No matter what, potato salad adds a delicious touch to any meal!
Additional Tips & Notes
While making homemade potato salad can be straightforward, a few additional tips can enhance the flavor and texture.
First, always use fresh ingredients; they make a world of difference. I recommend chilling the potatoes before mixing in the dressing; this helps them absorb flavors better.
If you like a little kick, try adding chopped jalapeños or a dash more cayenne. For creaminess, consider mixing in some sour cream or Greek yogurt.
Finally, let your salad sit for a couple of hours in the fridge before serving; the flavors meld beautifully. Enjoy your delicious creation!