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The best Potato Salad....

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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
1 kg / 2 lb potatoes
2 tsp cooking / kosher salt (for cooking potatoes)
250g / 8oz streaky bacon
1/2 cup French Dressing (homemade or store bought)
3/4 cup cucumber, finely diced
1 cup celery, finely sliced diagonally
1/4 cup white onion, finely minced
1/3 cup mayonnaise (preferably whole-egg)
1/3 cup sour cream (full fat, sub yogurt)
1 tbsp horseradish cream (or horseradish relish)
1/2 tsp cooking / kosher salt
1/4 tsp black pepper
1 tbsp dijon mustard
2 tbsp white wine vinegar (sub apple cider vinegar)
1/4 cup extra virgin olive oil
1 tbsp water (for volume, rather than more oil)
1/2 tsp white sugar
1/2 garlic clove, finely grated or minced
1/2 tsp salt
1/4 tsp black pepper

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

Shake ingredients for French Dressing in a jar until well combined.

2

Put potatoes and 2 teaspoons salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are just cooked (still a bit firm in the middle). Drain immediately.

3

Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool.

4

Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden. Turn and cook the other side until golden. Drain on paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.

5

Mix ingredients for creamy dressing in a bowl until combined.

6

Add creamy dressing, celery, cucumber, onion, and most of the bacon to the potatoes. Toss gently to combine.

7

Serve garnished with remaining bacon. If time permits, set aside for a few hours or overnight to give the flavors a chance to meld.

Cooking Techniques

boilingmixing

Equipment Needed

non-stick panlarge potbowljar

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggsdairy

Also Known As

American Potato SaladClassic Potato Salad

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