How to Cook: The Best Basic Potato Salad
Serves 8
Time 30 min
Potato salad is one of those dishes that can help limit the cost of a summer get-together. Learn to make this one, then try a few of your own special touches--maybe curry powder, chopped hard-cooked eggs, black olives or roasted red peppers? For a mayonnaise-free version, try our Dijon Vinaigrette Potato Salad recipe . For a mayo-and-mustard version, omit the lemon juice and add 2 tablespoons mustard and 1/3 cup chopped pickles.
Special Diets:
Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1/4 teaspoon fine sea salt
- 1/3 cup light or regular sour cream
- 1/3 cup gluten-free mayonnaise
- 1/4 cup mixed chopped fresh herbs such as parsley, basil and thyme
- 2 tablespoons lemon juice
- 2 stalks celery, chopped
- 1/2 small onion, chopped
- 1/4 teaspoon ground black pepper
Method
Put potatoes into a pot, cover with salted water and bring to a boil.
Reduce heat and simmer 8 to 10 minutes. Be careful not to overcook.
Test for doneness by inserting a fork into a potato chunk. It should slide in easily without breaking apart the potato.
Immediately drain well and let cool 10 minutes.
Gently toss potatoes with sour cream, mayonnaise, herbs, lemon juice, celery, onion, salt and pepper.
Cover and chill before serving.
Nutritional Info:
Per serving: 270 calories (90 from fat), 10g total fat, 1.5g saturated fat, 10mg cholesterol, 300mg sodium, 40g carbohydrates (3g dietary fiber, 4g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 pounds Russet potatoes, peeled and cut into 1-inch chunks
- 1/4 teaspoon fine sea salt
- 1/3 cup light or regular sour cream
- 1/3 cup gluten-free mayonnaise
- 1/4 cup mixed chopped fresh herbs such as parsley, basil and thyme
- 2 tablespoons lemon juice
- 2 stalks celery, chopped
- 1/2 small onion, chopped
- 1/4 teaspoon ground black pepper