The Most Delicious Creamy Potato Salad
This is a family favourite potato salad recipe. It is very quick to make and the secret is to dress it while it is still warm.
What Makes this Potato Salad so GOOD!
It is a combination of a few steps and flavours that make this potato salad the most delicious and creamy.
Not cutting the potatoes up too small helps to keep them firm. There is nothing worse than a mashed potato salad. I like to keep the potatoes a larger-sized cut. This will help to keep them from overcooking. You should also not boil the potatoes too vigorously. Have them at a medium simmer.
It is better to cut them into bite-sized pieces once they have cooled enough to handle. Before you put the dressing on.
I also love the addition of Dill. I just used dried dill but you could use fresh if you have it.
To offset the creaminess of the dressing I have combined sour cream and some pickle juice. This gives the dressing a slight tang and it makes a big difference to the end potato salad.
Mix the dressing first in the bowl before adding the potatoes. This will help to keep the potatoes whole and not break down.
Stir very gently to combine.
Ingredients
- 1 kg potatoes suitable for boiling (use more or less and just adjust the rest of the ingredients)
- ½ cup mayonnaise
- ¼ cup sour cream
- gherkins or bread and butter pickles (use as many as you wish and dice as thin or thickly as you wish)
- 3 Tbsp pickle juice from the jar (use apple cider vinegar if you prefer)
- salt and pepper (to taste)
- 1 pinch dill (add as little or more as you like)
- 1 bunch spring onions (finely chopped)
You can mix and match a bit with the ingredients if you wish. If you want to make less potato salad just use less potatoes and halve the dressing. It really doesn’t have to be exact.
In fact, I don’t even use a recipe when I make this up. I just taste as I go and add flavors as I see fit. However, that makes it more difficult to write it up for you. So that being said just taste and change it up however you see fit.
Instructions
- The Potatoes
- Peel and dice the potatoes into large chunks. If you dice them too small they will have a tendency to overcook. You can cut them up smaller after they cool down.
- Once they are cooked, enough so that they are still on the firmer side. Drain and run under cold water for a minute or two to start the cooling process.
- Set aside and make up the dressing
- The Dressing
- In a bowl add the remaining ingredients and give it a good mix.
- Once the potatoes have cooled down add the dressing.
- You want the potatoes to still have some warmth to them. They absorb the dressing better and you will have a much more creamy potato salad
- .Keep in the fridge in a covered container.
- It will keep for several days, if it even lasts that long!
Other Links and Recipes
Here is the YouTube video showing you how I made this beautiful recipe
Pushing Through the Pain | Getting Back on Track in the Kitchen
Try serving this side with my amazing Cranberry Stuffed Chicken Roll
Another nice side is Simple Roasted Sweet Potato, Spinach and Feta Salad
The Most Delicious Creamy potato Salad
Ingredients
- 1 kg potatoes suitable for boiling use more or less and just adjust the rest of the ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- gherkins or bread and butter pickles use as many as you wish and dice as thin or thickly as you wish
- 3 Tbsp pickle juice from the jar use apple cider vinegar if you prefer
- salt and pepper to taste
- 1 pinch dill add as little or more as you like
- 1 bunch spring onions finely chopped
Instructions
The Potatoes
- Peel and dice the potatoes into large chunksIf you dice them too small they will have a tendency to overcook. You can cut them up smaller after they cool down.Once they are cooked, enough so that they are still on the firmer side, drain and run under cold water for a minute or two to start the cooling process.Set aside and make up the dressing
The Dressing
- In a bowl add the remaining ingredients and give it a good mix.Once the potatoes have cooled down add the dressing. You want the potatoes to still have some warmth to them. They absorb the dressing better and you will have a much more creamy potato salad.Keep in the fridge in a covered container.It will keep for several days, if it even lasts that long!
