Potato Salad

Potato salad is a standard item in every salad bar, deli, diner, soul food cafeteria, and barbecue joint. It’s seldom absent at summer picnics and buffets.–Jacqueline Goossens | Tom Vandenberghe

LC Plethora Of Potato Salads Note

Looks can be deceiving. Take this recipe. Upon first glance, it may appear as though it provides you with a single potato salad recipe. But in actuality, it bestows upon you a blueprint which you can tweak in any of many ways to create a veritable plethora of potato salads. So let’s talk stir-ins, shall we? We’ll show you ours if you show us yours…

~ Smidgen finely chopped fresh parsley, dill, or chervil
~ Spoonful coarse-grain mustard
~ Untold amounts of crisped, crumbled bacon
~ Some chopped apple
~ Little pieces of puckery pickle
~ Chopped olives—pitted, natch—of your choice

Potato Salad Recipe

  • Quick Glance
  • 20 M
  • 2 H, 20 M
  • Serves 6

Ingredients

  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh marjoram
  • 1 tablespoon fresh thyme or savory
  • 1/2 cup mayonnaise
  • 1/4 to 1/2 cup thinly sliced or finely chopped red onion
  • 1/4 cup apple cider vinegar (optional)
  • 2 pounds boiled or steamed potatoes, peeled if desired, chopped (about 4 cups)
  • 2 hard-boiled eggs, chopped (optional)
  • Salt and freshly ground black pepper, to taste

Directions

  • 1. In a small bowl, stir together the basil, marjoram, thyme, and mayonnaise. Cover and refrigerate for about 2 hours.
  • 2. If using the vinegar, in another small bowl, combine the onion and vinegar and set aside at room temperature for 15 minutes. Drain the onion. If not using the vinegar, just use the onion raw in the next step.
  • 3. In a large bowl, combine the potatoes, onion, eggs, if using, salt, and pepper. Add as much of the mayonnaise mixture as desired and gently toss. Serve the potato salad immediately or cover and refrigerate until chilled through.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Karen Depp

Jul 01, 2014

This potato salad recipe got an "all hands raised" vote today. Not only does it have that perfect potato salad taste and texture, but it's pretty to look at sitting in the bowl! The flavors are crisp but mellow, like all great potato salads should be. This is a three-step, easy-peasy recipe that everyone can make.

I used the 1/2 cup mayonnaise (1/4 cup Dukes and 1/4 cup Blue Plate) to which I added fresh basil, fresh thyme, and oregano (sometimes known as wild marjoram). I used 1/2 cup finely chopped red onion, and I did marinate it in the cider vinegar. I think this qualifies as a magic, secret ingredient. All in all, this is an A++ recipe that will be a great addition at any party - dress up or casual.

Testers Choice
Helen Doberstein

Jul 01, 2014

Potato salad is a standard at our home in the summer, and this one ticks all the boxes for becoming the new favorite. This is an easy, flavorful dish that's a nice change from regular potato salad. It's easy to prepare, and with a little planning, is sure to become a favorite in your home, too. We were invited to a BBQ with extended family, so I doubled the recipe quite easily. Using the right potatoes is the key to good potato salad. I used new baby reds, both to eliminate the peeling and because they hold their shape well after boiling. While it's nice to make homemade mayonnaise for this salad, it works just as well with store-bought mayonnaise. I used basil, dill, oregano, and parsley as the herbs for my salad. (I was unable to find marjoram in any of the stores or markets I went to.) I used a large red onion, as our family is partial to the flavor of onion in salads, and I marinated it in 1/4 cup apple cider vinegar. I popped the raw eggs into the pot of boiling potatoes for the last 5 or 6 minutes to save dirtying another pot. I drained the potatoes and let the eggs rest until they were cool enough to peel and they were perfectly hard-boiled. The planning comes in now, as the herb and mayonnaise blend rests in the fridge for a couple hours to blend the flavors. This is a step you really don't want to miss, as the herbs infuse the mayonnaise and really enhance the finished dish. Chill it for as long as you can, even if you don't have the 2 hours suggested. For 8 pounds potatoes, I used the full cup herbed mayonnaise. Since I was taking the salad with us and it would be some time before serving. I chose to loosen the dressing with 1/4 cup apple cider vinegar that I marinated the onion in so it wouldn't become too thick. After that, the additions you like to put in your potato salad are a matter of personal taste. One of my testers missed the diced pickle I usually add. Another thought that the potato salad could have used a little more salt—but that it was the perfect side dish if a salty meat was being served. That said, everyone liked it enough that there wasn't any left at the end of the meal.

Testers Choice
Dan Kraan

Jul 01, 2014

This beautiful potato salad has so much going for it, although all this can be summed up in a couple words: simplicity and flavor. It’s so easy to make and has only a few ingredients that combine wonderfully. This salad has a lovely herbal boldness to it, so if you want to personalize it, your other choices for additions should also have a fairly bold flavor. Chopped pickles or capers, for instance, would be good additions, and maybe even chopped sun-dried tomatoes. I think this recipe is quite fine as written—not too much dressing with well-balanced flavors and textures. If you want it creamier, you could add up to 1/3 cup mayonnaise, but only mix in a little at a time until you reach your idea of perfection.

Testers Choice
Suzanne Fortier

Jul 01, 2014

I just made thus potato salad for a Labor Day cookout, and it was the best I've ever had. I used basil, lemon thyme, and summer savory from my herb garden, and added some chopped dill pickles I made. Otherwise, I followed the recipe exactly. It is perfect, but easily adaptable. Try it!

Comments
Comments
  1. lewis says:

    Yogurt over mayonnaise. Works wonderfully and removes a high-fat industrial product from the recipe. Oh, and shallots over onion….

    • David Leite David Leite says:

      Hey, Lewis. I can see the shallots over onion, but I’d have to cut the mayo with some yogurt. All yogurt is just too tart for me.

    • Renee Schettler Rossi says:

      To each his or her own, Lewis! I must say, I’m with David in that I tend to use half yogurt and half mayonnaise. And I use only homemade mayonnaise, so there’s no issue with the industrial processed ingredient, because I am in full support of you in removing those items from one’s life.

  2. Zally says:

    oh dear, you’ve got my cravings going and there are no potatoes in the pantry! Sometimes I do the yogurt/mayo thing…sometimes sour cream plays a role, I do like the vinegar addition, sometimes with a pinch or two of sugar. Capers can be nice, as can a taste of scallion. I do usually add in something crispy, as I like the contrast in texture. Sometimes celery or red or green bell pepper, though if I am in the mood a poblano might sneak in. Alas, my potato salad is different every time I make it, depending on what I have on hand and where my mind gets to wandering….for the Fourth of July I might use a combination of white potatoes, purple potatoes and red bell pepper :)

  3. Irene says:

    My dad, a native New Yorker, always made the best potato salad. It included chopped crisp bacon, chopped olives and plenty of mayo– just as suggested in your featured recipe above. It made me smile to see “his” favorite add-ins in the ingredient list. Funny story: once or twice each summer, always on a Sunday, dad would fry a batch of chicken, make his potato salad and fill a big wicker laundry basket with picnic fare, load the basket into the trunk, then load the family in the car, take us to church, then drive us about an hour to a lovely park near Wiliamsburg, Virginia to enjoy this delicious lunch. Now, as an adult, I think back on all that food riding around in our trunk for hours, not in a cooler, mind you, and no one ever got sick! Amazing, huh? Thanks for rekindling a wonderful memory. I’m still smiling.

    • David Leite David Leite says:

      Irene, you are most welcome. Your comment was so evocative. And the thing about mayo is it’s pasteurized! It’s heartier than most people think it is.

  4. I’m a potato salad girl. This one sounds good and has a german potato twang to it. I’ll have to try it. When I was growing up my family had a deli and one of the items we sold was potato salad. Can’t even count how many pounds of potatoes I’ve peeled, diced and mixed. A lot!

    My recipe is pretty simple but oh so good.
    The key is to use name brand products, don’t skimp.

    Here’s the ingredients I use-Best Food Mayonaise, French’s Mustard, sugar, black pepper, salt, garlic powder, hard cooked eggs that have been grated, diced celery, diced sweet onion. I pretty much do it by eye balling and looking at the texture when mixing and of course tasting. If you want to know how much of each let me know and I’ll put something together.

  5. Tina says:

    I love potato salad. Have you tried 1,000 Island Dressing in potato salad with sweet pickles, mayo, eggs, onions, bell pepper, and regular spices, also italian dressing?

  6. I adore the fresh herbs in your potato salad, David! And thank you so much for including me in the roundup there!

  7. Ann says:

    Good looking recipe and well seasoned. Thankfully, mashed potato free. I have notice a disturbing trend in potato salad recipes to mash the dickens out of the potatoes, what’s with that? All it does is make a mushy bland mass. OK, off the soapbox, other add ins that are good chopped capers, blue cheese, blue cheese dressing to replace the mayo, chipotle seasoning. and toasted sunflower seeds (yep, a nod to the 70′s) to top it off with.

    • David Leite David Leite says:

      Ha! Anne, I’m not really a fan of the mashed-potato potato salad, either. And I love the wink at the ’70s with the sunflower seeds. God, I lived on those in seventh and eighth grades.

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