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Potato Salad with and without Mayonnaise

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Entertaining With Beth
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Recipe Information

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Video-Specific Recipe

Potato Salad

Cultural Context

Potato salad is a classic American dish often served at barbecues, picnics, and family gatherings. Its origins can be traced back to various European potato salads, but the American version typically features mayonnaise and hard-boiled eggs. This dish is versatile, with many regional variations incorporating different ingredients like bacon, pickles, or herbs.

AmericanUSside
45 min
easy
6 servings
Servings4
2.5 pounds Yukon Gold potatoes
1/3 cup mayonnaise
1/3 cup sour cream
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon celery seed
1 tablespoon chopped parsley
1/4 cup diced red onion
scallions
crumbled bacon (optional)
olive oil
salt
pepper
Herbs de Provence
French green beans (haricots verts)
1 teaspoon whole grain mustard
1 tablespoon white wine vinegar
5 tablespoons grape seed oil
1 teaspoon minced chives
1 tablespoon fresh tarragon
minced shallot (optional)
chive blossoms (optional)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes offer more nutrients and fiber.

1

Start with 2.5 pounds of Yukon Gold potatoes, wash them, and cut them into quarters.

2

In a small bowl, mix together 1/3 cup mayonnaise, 1/3 cup sour cream, 2 teaspoons Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon celery seed.

3

Add 1 tablespoon chopped parsley and 1/4 cup diced red onion to the dressing and mix until combined.

4

Pour the dressing over the potatoes in a bowl and mix well.

5

Transfer the mixture to a serving bowl and top with sliced scallions and crumbled bacon if desired.

6

For the French style potato salad, cut the potatoes in half and then quarters, pat dry, and toss with olive oil, salt, pepper, and Herbs de Provence.

7

Roast the potatoes cut side down on a rimmed cookie sheet at 400 degrees for 25 to 30 minutes until golden brown and fork tender.

8

Blanch French green beans in boiling water for 1-2 minutes, then transfer to ice water to stop cooking.

9

In a small bowl, mix 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard, and 1 tablespoon white wine vinegar.

10

Slowly add 5 tablespoons grape seed oil to the mustard mixture while whisking to form a dressing.

11

Add 1 teaspoon minced chives and 1 tablespoon fresh tarragon to the dressing and mix well.

12

In a large bowl, combine the roasted potatoes and green beans, pour the dressing over, and toss to combine.

13

Optionally, add minced shallot and garnish with chive blossoms.

Cooking Techniques

boilingmixing

Equipment Needed

bowlrimmed cookie sheetpotice watersmall bowl

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggsdairy

Also Known As

American Potato SaladClassic Potato Salad

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