The Best Potato Salad

The Best Potato Salad

from recipetineats.com
165 min

Recipe video above. Use this recipe if you want a really great classic potato salad. The secret step: dressing hot potatoes with French Dressing so they absorb the flavour before tossing with a creamy mayo/sour cream dressing. Every bite is perfection! Great fresh, better in 3 hours, even better tomorrow. Thank you for the recipe, Mrs B, it really is the BEST!

Ingredients

  • 1 kg / 2 lb potatoes peeled and cut into 2cm/ 3/4" cubes (Aus – Sebago, Colban; US – Russet, Idaho Yukon; UK – Maris Piper, King Edward) (Note 1)
  • 2 tsp cooking / kosher salt, for cooking potatoes
  • 250g / 8oz streaky bacon
  • 1/2 cup French Dressing – homemade (below) or store bought (Note 2)
  • 3/4 cup cucumber, finely diced (1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first)
  • 1 cups celery, finely sliced diagonally (~ 2 ribs)
  • 1/4 cup white onion, finely minced, ~ 1/2 onion (Note 3)
  • 1/3 cup mayonnaise, preferably whole-egg
  • 1/3 cup sour cream, full fat (sub yogurt)
  • 1 tbsp horseradish cream (or horseradish relish) (Note 4)
  • 1/2 tsp cooking / kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp dijon mustard
  • 2 tbsp white wine vinegar (sub apple cider vinegar)
  • 1/4 cup extra virgin olive oil
  • 1 tbsp water (for volume, rather than more oil)
  • 1/2 tsp white sugar
  • 1/2 garlic clove, finely grated or minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. 1

  2. 2

    French Dressing – Shake ingredients in a jar until well combined.

  3. 3

    Cook potatoes (CAREFUL! Note 5) – Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) – they will keep cooking with residual heat. Drain immediately (gently!).

  4. 4

    Douse hot potatoes! Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).

  5. 5

    Crispy bacon – Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden (the fat will melt as the pan warms up so it cooks in its own fat). Turn and cook the other side until golden. Drain paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.

  6. 6

    Creamy Dressing – Mix ingredients in a bowl until combined.

  7. 7

    Toss – Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.

  8. 8

    Serving – Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.