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
- 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
- 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.
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Testers ChoiceTesters Choice
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.
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.
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.
Potato Salad Recipe © 2013 Jacqueline Goossens | Tom Vandenberghe. Photo © 2013 Luk Thys. All rights reserved.