How to Make Potato Salad

For a dish you can feel great about feeding your family and friends at your next potluck make this low-sodium potato salad. The salt won't be missed with all the other delicious flavors in this recipe.

-Hi, I'm Miranda with 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.
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