My version of a classic potato salad is simple and doesn’t involve pickles of any flavor 😁. Don’t get me wrong, I do love pickles(homemade). We go through so many jars of homemade pickles that I had to find a way to make delicious potato salad without them… just in case we run out 🙂
How I make Classic Potato Salad
- Use Yukon Gold potatoes! I hate this word but I have to say it here. They are just so creamy 🤷🏻♀️. Potatoes are my favorite food and I usually only eat either red or gold(yellow) ones because the flavor and texture can’t be beaten!
- Add fresh herbs when possible. They really brighten up the flavors.
- Peel and cut potatoes. Cover the potatoes with cold water and leave for a few minutes or up to 24 hrs. in the refrigerator. Drain and rinse to remove starch. This doesn’t remove all starch from the potato but it does help get rid of the excess.
- I used Oscar Mayer Real Bacon Bits for this recipe and they make the potato salad even more delicious! Bacon is always optional but, recommended 🙂
- Remember to add salt to the raw potatoes before cooking!
- Drain potatoes well after cooking and let sit for a few minutes to soak up any excess water. Mix the dressing separately to ensure that it isn’t too runny. I personally don’t like to find liquid in the bottom of the potato salad bowl and these steps will help prevent that 😉
Classic Potato Salad
My version of basic potato salad that is extra flavorful with fresh herbs and spices.
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Servings: 10
Ingredients
- 8-10 med Yukon gold potatoes
- 1 tsp salt
- 3 hard-boiled eggs, chopped
- 1/2 med onion, minced
- 1 1/2 cup mayo
- 2 tbsp sugar
- 2 tbsp vinegar
- 1/2 cup fresh parsley, minced
- 1 tsp garlic powder
- 1 tsp yellow mustard powder
- 1 tsp crushed rosemary
- 1/2 tsp salt & pepper
- 1/4 cup real bacon bits
Instructions
- Peel and chop potatoes. Cover the potatoes with cold water and rinse a couple of times. Cover with water and add salt. Cook on medium heat for 10-15 minutes or until fork-tender.
- Drain the water from the potatoes and let sit for around five minutes to reduce the excess liquid and allow to cool slightly.
- Meanwhile, make the dressing by mixing the chopped boiled eggs with the mayo, parsley, garlic powder, yellow mustard, rosemary, vinegar, sugar, and salt and pepper.
- Pour over the potatoes and mix well.
- Garnish with the real bacon bits and additional parsley.
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