Description
This is the potato salad recipe you want to make for a potluck, picnic, or any outdoor gathering! A simple, creamy dressing coats tender potatoes, red onion, and fresh herbs.
Ingredients
Scale
For the Salad:
- 2 pounds (1kg) red potatoes (or Yukon Gold potatoes), cut into 1-inch pieces or quartered
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
For the Creamy Dressing:
- 3/4 cup heavy whipping cream
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard (or yellow mustard)
- 1/2 teaspoon Kosher salt (or to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare Potatoes: Cut the potatoes into uniform 1-inch pieces or quarter them (depending on initial size). Place the potatoes in a large pot and cover them with cold, salted water.
- Cook Potatoes: Bring the water to a boil over high heat. Once boiling, reduce the heat to a simmer. Cook until the potatoes are fork-tender but not falling apart, about 10-15 minutes.
- Drain and Cool Potatoes: Drain the cooked potatoes thoroughly in a colander. Rinse them under cold running water to stop the cooking process and cool them down quickly. Let drain well again.
- Make Dressing: While the potatoes are cooling, prepare the dressing. In a large serving bowl (or a separate mixing bowl), whisk together the heavy whipping cream, mayonnaise, mustard, 1/2 teaspoon kosher salt, and black pepper until smooth and well combined.
- Combine Salad Ingredients: Add the cooled, drained potatoes, chopped red onion, chopped chives, and chopped parsley to the large serving bowl (if you made the dressing in a separate bowl, combine potatoes and herbs in the large bowl now).
- Dress Salad: Pour the creamy dressing over the potatoes and herbs. Gently fold everything together with a rubber spatula or large spoon until the potatoes are evenly coated. Be gentle to avoid mashing the potatoes.
- Season and Chill: Taste the potato salad and adjust seasoning with more salt and pepper, if needed. Cover the bowl and refrigerate until ready to serve (at least 30 minutes chilling is recommended to allow flavors to meld). Serve cold.
Notes
- Potatoes: Red potatoes or Yukon Golds hold their shape well in potato salad. Avoid starchy Russets which can fall apart easily. Ensure potatoes are fork-tender but not mushy.
- Cooling Potatoes: Rinsing the potatoes with cold water cools them quickly and stops the cooking. Ensure they are well-drained before adding dressing.
- Onion: For a milder onion flavor, soak the chopped red onion in cold water for 10 minutes, then drain well before adding.
- Dressing: Adjust the amount of mustard, salt, and pepper to your taste. A splash of pickle juice or vinegar can add extra tang.
- Chilling: Chilling the salad allows the flavors to blend together for a tastier result.
- Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days.