Potato Salad

This potato salad recipe gives you a slightly sweet and tangy salad with a silky mayonnaise dressing. The sweetness of perfectly boiled potatoes is complemented by the crunch of onions and celery.

About this recipe

My version of the classic American potato salad, this vegetarian recipe features a homemade mayonnaise dressing without eggs. For a vegan version, just use a vegan mayonnaise when making the dressing.
I love potatoes and I love making various recipes with them so much. I have shared many potato recipes from Indian cuisine as well as world cuisine and this potato salad is a favorite because it is easy to prepare and tastes great.
Potatoes combine deliciously with mayonnaise and sour cream. While I’m making a dill potato salad with sour cream or yogurt, I prefer to make this creamy potato salad with mayonnaise dressing.
I used a batch of homemade mayonnaise (no egg) to make the dressing for this recipe. However, you can also use store-bought egg-free or vegan mayonnaise. Just make sure the mayonnaise tastes and tastes great.
This salad works great as a main course or as an accompaniment to your main course. I always prepare salad recipes to go with my main courses as they make great sides and add to the overall nutrition and experience of the meal.
Even serving an everyday Indian dish as a main dish, I will make an international salad to go with it. For example, a beetroot salad goes wonderfully with the main course of dal-rice or khichdi.

Flavor Profile

1. Texture: In addition to the soft texture of mayonnaise and potatoes, the salad also has a great crunch and freshness from onions, celery and parsley.                                                                 Don’t skip these three ingredients as they are what give this salad its balanced texture. You can replace scallions or spring onions with onions and cilantro (cilantro leaves) with parsley.
2. Taste: In a classic American potato salad usually, pickles or pickle relish are added. These pickles are basically cucumbers (pickles) fermented in brine or vinegar. The pickle adds a sour, salty and umami or salty taste.                                                                                                       In this recipe, I used green olives to get this sour, umami bite. They work wonderfully and you get a tasty taste here and there while eating the potato salad. Dijon mustard also adds a slightly tangy and tangy taste to the salad.

Also Read: Aloo Anardana Salad Recipe

Ingredients you need

1. Mayonnaise: use your favorite mayonnaise. It can be homemade or store bought, just keep in mind that this is an important ingredient because the main flavor of the salad comes from it. So be sure to use a mayonnaise that has a good taste and flavor.
2. Potato Type: Any variety of potato can be used to make this potato salad, just be sure not to overcook them. Depending on the size of the chopped potatoes and the variety, the cooking time of the potatoes will vary (see tips on cooking potatoes below).
3. Mustard: If you don’t have Dijon mustard, add ground mustard paste or mustard powder.
4. Onions: Onions are an essential ingredient in potato salad, so don’t skip them. Use onions that are not too hot. Instead, green onions aka spring onions can be used.
5. Celery: Along with a deep herbal flavor, celery also adds crunch to salad. For this reason, it is best not to ignore it.
6. Parsley: Parsley adds freshness to the salad. If you don’t have parsley, use cilantro (cilantro leaves) instead. You can certainly add your choice of fresh or dried herbs.
7. Cucumber Pickle or Pickle Relish: If you prefer you can add cucumber pickles. As a replacement for pickles, I used green olives. The olives can be sautéed completely or you can add kalamata olives or black olives instead.

How to make a potato salad

Boil potatoes

1. Pour 4 cups of water into a saucepan or saucepan.
2. Add 1 teaspoon of salt.
3. Then add 1 teaspoon of sugar.
4. Then add 1 teaspoon of apple cider vinegar or white vinegar.
5. Stir and set the pot aside.
6. Rinse 500-550 grams of potatoes or 3-4 large potatoes very well under running water. Brush the mud, if any, on the skin of the potatoes and rinse them thoroughly. Then peel them and cut them into cubes of 1 inch. You will need 3 cups of diced potatoes.
7. As soon as you dice the potatoes, add them to the water in the pot.
8. Cover the pot and keep it over a medium flame.
9. Simmer and cook the potatoes, covered with a lid. You can open the cover several times and check them.
10. The potatoes take about 12 to 15 minutes to cook.
11. Cook the potatoes until they are fork tender – which means that a fork or knife should go through them easily without any resistance.
12. Drain the potatoes in a colander or colander.

Make a mayonnaise vinaigrette

13. While the potatoes cook, peel, rinse and finely chop 1 small onion, 1 stalk of celery, a few parsley leaves and 5 to 6 pitted green or black olives. You will need ¼ cup finely chopped onion, 2 tbsp finely chopped celery and 1 tbsp finely chopped parsley. A little parsley can be saved for decoration.
14. In a bowl, take 6 tablespoons of mayonnaise (vegetarian or vegan) and 1 teaspoon of Dijon mustard. I used homemade mayonnaise and it had a slight runny consistency.
Add 1 teaspoon lemon juice or ½ to 1 tsp apple cider vinegar. Then add the finely chopped onions, celery, parsley and olives. A minced garlic clove can also be added.
15. Season with ¼ teaspoon of sugar. Also add ¼ teaspoon of sweet paprika. You can even add smoked paprika, cayenne pepper, or red chili powder instead of the sweet paprika.
16. Mix very well. Check the taste of the dressing and if needed add more Dijon mustard or lemon juice. The mayonnaise and Dijon mustard already contain salt, so take it easy with the salt and add it after adding the potatoes.

Make a potato salad

17. Add the cooked potatoes. Potatoes can be hot when you add them. We prefer a warm potato salad, so I add the potatoes when they are hot, but you can chill them before adding them if you prefer.
18. Gently mix and mix the potatoes with the dressing.
19. Sprinkle ¼ teaspoon of ground black pepper and salt as needed. Mix gently again. Check the taste and add salt. After the taste test, if necessary you can add more pepper.
20. The potato salad is ready to be served garnished with chopped parsley and sprinkled with 1 to 2 pinches of sweet paprika or red pepper powder. You can even sprinkle with crushed black pepper if you prefer.
If you don’t serve immediately, refrigerate and serve the potato salad later. You can have a potato salad as a meal or serve as an accompaniment to your main course.

Variations

1. Spicy and Hot: Add your favorite spices or sauces. Worcestershire sauce or cold red chili paste can be added. Even Indian spices and herbs like roasted cumin powder, coriander powder (cilantro), chaat masala, cilantro (coriander leaves) and mint leaves can be used.
2. Herb Salad: Adding lots of fresh herbs or dried herbs along with extra virgin olive oil and a little crushed garlic can make a simple yet tasty salad.
3. Crème fraîche or sour cream: For a salad with a sour taste, crème fraîche and sour cream work well. You can flavor it with any herbs and seasonings of your choice.
4. Yogurt Salad: A creamy, smooth dressing can also be made with yogurt or curd. Your choice of herbs and spices can be added to the yogurt seasoning.