Douse heated potatoes with French Dressing to soak up the flavor before adding a creamy dressing for the greatest potato salad. Comes with bacon, cucumber, and celery. Every mouthful is ideal!
No mayo? Taste German, Red Potato Salad with Charred Corn, Lemon Potato Salad, and Wickedly Delicious Sweet Potato Salad.
Homemade potato salad bowl
My friend’s mother gave me this potato salad recipe. To protect her privacy, call her Mrs. B.
When I first heard how Mrs. B prepares her potato salad, I knew it would stand out among the thousands—millions—of recipes “out there” on the internet.
Pouring French Salad Dressing over hot cooked potatoes makes it exceptional. Instead of coating, they absorb French Salad Dressing flavor by dressing while hot. This implies potatoes with flavor inside and out.
With creamy sour cream-mayonnaise dressing, savory bacon, and fresh celery, cucumber, and onion, every bite is wonderful!
The ideal bite!
A generous amount of dressing without becoming oily.
My other favorite about this potato salad is the dressing. I adore creamy dressing, but mayonnaise is too fatty. I do not want to scrimp on dressing. Dry potato salad is the worst!
Combining mayonnaise with sour cream reduces its richness. I split 50/50.
A little Horseradish Cream adds zest and zing to the creaminess. Though optional, it adds a little something.
Remember, this mixes with the French Dressing the potatoes soak in!
Want a creamy no-mayo version? This Creamy Yogurt Potato Salad Dressing is great!
Yogurt-based No-Mayo Creamy Potato Salad dressing works for this salad.
Best Potato Salad Ingredients
The finest potato salad on the block requires these ingredients!
POTATOES AND ADD-INS
Best potato salad ingredients
Potatoes— Cooked potatoes differ in texture. Starchy (floury) and all-rounder potatoes cook soft and fluffy and absorb French dressing, making them ideal for potato salad. When mixed with dressing, the potato cube edges mush up (no one likes sharp cubes in potato salad!) The surface gets ragged, so the creamy dressing sticks to everything.
All-purpose starchy potatoes:
Australia: Sebago (dirt-brushed common potatoes), Coliban (supermarket white skin potatoes).
US: Russet, Idaho, Yukon gold
UK: Maris Piper, Edward, Russet
However, waxy potatoes cook tougher and absorb less flavor. Sharply sliced potato cubes keep their form better, but the slick surface makes dressing stick less.
Cucumber and celery—freshness! Finely sliced celery has delicate texture but floppy sprigs. Instead of slicing, the cucumber is coarsely diced for soft, juicy, crisp bursts. Love!
Raw onion (finely chopped) cuts through the dressing’s creaminess and provides delicate fresh flavor to the salad. Finely minced rather than chopped or sliced helps provide greater dispersion and juiciness throughout the salad. It replaces garlic, which I use in “everything” but is harsh in potato salad.
Bacon—essential for traditional potato salad!
French Dressing 1
Hot potatoes absorb this dressing! Mrs. B first gave me a recipe that utilized store-bought French Dressing. However, I create my own—all you need:
Best potato salad ingredients
White wine vinegar—The original French dressing vinegar, however apple cider, sherry, or champagne may be used instead (last resort: plain white vinegar).
Olive oil is preferred. greater quality, greater taste!
Dijon mustard—to flavor and thicken.
Water is absent from the shot! 🙂 Instead of oil, I expand the dressing with 1 tablespoon of water for health reasons.
Garlic flavor!
Sugar — A little reduces the tang.
CREAMY DRESSING 2!
As said, I prefer my potato salad creamy, but mayonnaise is too heavy. So I mix sour cream and mayo 50/50.
Note: mayo-free version here!
Best potato salad dressing
Whole egg mayonnaise is creamier and less sour than regular mayonnaise. Easily found at supermarket shops (labeled “whole egg mayo”).
Want full-fat sour cream! Sour cream has a creamier texture than yogurt.
Horseradish cream—Pickled fresh horseradish with a wasabi-like edge. Pickled food is vinegary. This gives the dressing a spicy warmth and tang.
If fresh horseradish is available, use half and add two tablespoons of vinegar.
Recipe for potato salad IMPORTANT! For texture and flavor, creamy potato salads should include starchy potatoes, but overcooking can cause them to crumble when tossed. Waxy potatoes are simpler to utilize but less tasty due to their form retention. I reached this conclusion after eating a lot of potato salad.
Best potato salad recipe
Begin cooking sliced potatoes in cold water. Avoid starting potatoes in boiling water since they will overcook on the outside and crumble when tossed!
Check periodically after the water boils—at 4 minutes and every 30 seconds. Drain quickly when a potato pierces easily. They’ll cook with residual heat.
French dressing—Shake ingredients in a container until mixed.
Creamy Dressing—Mix ingredients in a bowl until smooth.
Place heated potatoes in a basin and pour French Dressing over them. Toss gently with a rubber spatula. Minimum tosses to coat, then let potatoes cool and absorb dressing for at least 2 hours. We’re marinating potatoes. You know this will be good!
Cooled potatoes are less brittle when mixed with other substances.
Add cucumber, celery, onion, most of the bacon, and all the creamy dressing. Gently stir to combine. Set alone for a few hours or overnight to blend flavors. Even if served immediately, this potato salad will be your favorite! 🙂
This potato salad tastes better after 4–5 days in the fridge. Once made, it will be a mainstay at all events for years. I’ve never changed this recipe since trying it!
This potato salad is so good that even my mother, a Japanese potato salad connoisseur, couldn’t stop eating it. That’s about the greatest compliment.
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