Best Foods Potato Salad Recipe

Are you ready to add a little more flavor and color to your potato salad? Look no further! This recipe is a delightful combination of red potatoes, hard-boiled eggs, celery, radishes, green onions, dill, and mayonnaise. It’s creamy, crunchy, and bursting with flavor. Whether you’re heading to the beach or hosting a backyard barbecue, this potato salad will be the star of the show. So, let’s dive into the recipe!

Best Foods Potato Salad Recipe
Best Foods Potato Salad Recipe

Choosing the Right Potatoes

To ensure the best results, it’s essential to select the right potatoes. I recommend using red or white new potatoes. These varieties are creamy, lower in starch, and hold together well after cooking. Avoid using russet potatoes, as they tend to become mushy. Red potatoes, in particular, add a vibrant touch of color to your salad. Trust me; it makes a difference!

Cooking the Potatoes and Eggs

Start by filling a pot with water and adding your potatoes. Bring the water to a boil over high heat. Once boiling, you can add salt to the water, but remember to wait until it’s boiling. Otherwise, the salt may damage the pot. Reduce the heat to a simmer and set a timer for 20 minutes.

While the potatoes are cooking, prepare another pot with water for the eggs. Once the water boils, reduce the heat to low and carefully transfer the eggs using a skimmer. Bring the heat back up to high and cook the eggs for 12 minutes for perfectly hard-boiled results. When the timer goes off, remove the eggs from the pot and place them in an ice water bath to stop the cooking process.

Check the potatoes with a fork to ensure they are fully cooked. The fork should go through with a little resistance, so they hold up well in the salad. Blanch the potatoes in the ice water bath briefly, and then transfer both the eggs and potatoes to the refrigerator to cool completely.

Putting it All Together

Once everything is cooled, it’s time to dice it up. Cut the potatoes into 1-inch sized pieces and add them to a mixing bowl. Dice the hard-boiled eggs and add them to the bowl as well. Slice three stalks of celery and four green onions into bite-sized pieces for a delicious crunch and a pop of green color. Grate the radishes using a box grater for an incredible burst of flavor.

Now, it’s time to add those final touches. Add a tablespoon of chopped dill, one cup of mayonnaise, a quarter-teaspoon of black pepper, and half-a-teaspoon of sea salt to the bowl. Gently stir everything together until the ingredients are creamy and well combined.

The Finishing Touches

Your potato salad is ready to be enjoyed! This salad can be stored in the refrigerator for three to four days and actually gets better as the flavors meld together. But be warned, it’s so delicious that there are rarely any leftovers!

For a printable version of this fantastic potato salad recipe, make sure to visit El Reno Ok. If you loved this recipe, don’t forget to subscribe to our newsletter and hit the thumbs up button. Stay tuned for more mouthwatering recipes coming your way next week.

Now, go ahead and grab a fork – it’s time to savor the flavors of this incredible potato salad!

Related Posts