How to Make Potato SaladThough it may seem like a contemporary dish, people have been perfecting the art of how to make potato salad for literally hundreds of years--early recipes date back to at least the 16th century. European settlers introduced potato salad to America, and different recipes reflect how the dish evolved and varied to reflect regional cuisines and preferences. For instance, German potato salad is served warm and includes bits of bacon, whereas cold potato salad--the more popular variety in the United States--follows English and French traditions.
Potato salad recipes vary, but the more common ones being served at picnics, potlucks and cookouts in the U.S. contain some combination of potatoes, oil and vinegar, mayonnaise or other dressing, hard-boiled eggs and spices. Since it's usually served chilled, potato salad is the perfect dish for making ahead of time.
If you think that potato salad needs to stay true to a classic recipe in order to be delicious, you may be surprised by how tasty this low-sodium recipe turns out. With all the other flavors, you won't miss the salt. It's also lower in calories and fat than traditional potato salad, making it a smart choice for those who are watching the diets--or those who simply don't want to feel guilty about reaching for seconds (or thirds).
Serve this potato salad next time you cook burgers, hotdogs or your favorite barbecue fare.
-Hi, I'm Miranda with recipe.com and today I'm gonna show you how to make potato salad. Now, this particular recipe is low sodium with all the other flavors I promise you're not gonna miss the salt. Also, it's low calorie and low fat. So, you can feel great about bringing this to your next summer potluck. So, we have all the ingredients laid out here. Let's get started. We're gonna start with 1 pound of potatoes, either Yukon or round white or yellow. I've got a Yukon here and I want them to be washed, but un-peeled and whole, also have 1 tablespoon of olive oil, 1 tablespoon of Apple cider vinegar for nice little kick, 1 clove of garlic minced, a quarter of a teaspoon of ground black pepper, 2 large hard cooked eggs chopped, 1/2 cup of light dairy sour cream, 1/2 cup of chopped celery, and 1/3 cup of chopped sweet onions. So, we're gonna start by cooking our potatoes. So, I have just small to medium size pot over here just whatever large enough to hold your potatoes and I'm gonna put them in with a little bit of lightly salted water just enough to cover them, bring this to a boil, then reduce to a simmer, cover and cook for 20 to 25 minutes until it's nice and tender. Okay, so our potatoes are cooked. They are nice and tender, did a little fork test. As you can see, it goes nicely. Now, we're just going to dice these. So, dice all 3 and then we will make our vinaigrette. Now, I left this cool for few minutes because I'm handling them and obviously potatoes retain their heat. So, you wanna give them a chance to just cool a little bit, so that you don't burn your fingers when you chop it. Okay, in the bowl that you're going to wanna mix everything together and I'm gonna use this nice big bowl here. We are going to start by putting in the vinegar, the garlic, and the pepper. And with this whisk, this is a Miranda size whisk, I'm going to add in slowly the olive oil, nice little vinaigrette, perfect. Okay, now, we have this going. Now, we're gonna add in the eggs and just be gentle. So, as you can see, they kind of crumble which we're gonna fold this in. so mix this together, then same thing with our sour cream, nice little zesty switch up from the regular mayonnaise, right, lower in calorie, lower in sodium, lower in fat. Some nice crunch vegetables here, you can certainly mix this up and add in other crunchy vegetables that you like, all sort of things. That's what so great about this recipes. You can just kind of get the basics done and then customize, customize, customize, so I'm just being gentle here with this, just nicely folding. There won't be this new submission and mindful of my little egg. And now for the star, the potato. So, just give this a nice fold, so easy, like how simple with that, right. That was incredible easy to do. Potato salad is always, always, always a crowd pleaser whether you're having backyard barbecue or going to some sort of summer potluck. This potato salad will be a wonderful accompaniment and there you go. Now, you know how to make potato salad.
What You'll Need
- 3 medium white, red, or Yukon gold potatoes (1 pound)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1/4 teaspoon ground black pepper
- 2 large hard cooked eggs, chopped
- 1/2 cup light dairy sour cream*
- 1/2 cup chopped celery
- 1/3 cup chopped sweet onion
Step By Step
In a medium saucepan place unpeeled potatoes in enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain well; cool slightly. Cut the potatoes into 1-inch cubes.
Meanwhile, in medium bowl whisk together olive oil, vinegar, garlic, and black pepper. Fold in eggs, sour cream, celery and onion. Add the potato. Toss lightly to coat.
Choose sour cream with no more than 25 mg of sodium per 2 tablespoons.
Whether you're slow-cooking ribs or grilling burgers and dogs, having a good recipe up your sleeve for how to make potato salad is a surefire way to round out any cookout. And recipes such as this one are proof positive that almost any recipe can be made over to be lower in sodium, fat and calories, without compromising flavor.