Introduction
Potato salad is a classic dish that brings together the wholesome taste of potatoes with a medley of flavors and textures. This recipe features tender potatoes, crispy bacon, and a creamy dressing that elevates the simple ingredients into a delightful side dish perfect for gatherings, picnics, or family dinners. With a refreshing twist added by cucumber and celery, this salad is both satisfying and versatile.
Detailed Ingredients with measures
1 kg (2 lb) potatoes, peeled and cut into 2 cm (¾”) cubes
2 tsp cooking/kosher salt (for cooking potatoes)
250 g (8 oz) streaky bacon
½ cup French Dressing (homemade or store-bought)
¾ cup cucumber, finely diced (1 x 15 cm/6″ cucumber, seeds removed)
1 cup celery, finely sliced diagonally (~2 ribs)
¼ cup white onion, finely minced (~½ onion)
Potato Salad Dressing
⅓ cup mayonnaise (preferably whole-egg)
⅓ cup sour cream (full fat; substitute yogurt if desired)
1 tbsp horseradish cream (or horseradish relish)
½ tsp cooking/kosher salt
¼ tsp black pepper
French Dressing
1 tbsp Dijon mustard
2 tbsp white wine vinegar (substitute apple cider vinegar if needed)
¼ cup extra virgin olive oil
1 tbsp water
½ tsp white sugar
½ garlic clove, finely grated or minced
½ tsp salt
¼ tsp black pepper
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 6-8 people
Detailed Directions and Instructions
Prepare French Dressing
Combine all French Dressing ingredients in a jar and shake until well mixed.
Cook Potatoes
Place the potato cubes and 2 teaspoons of salt in a large pot of cold water. Bring to a simmer over medium heat. Once simmering, cook for about 4 minutes or until the potatoes are just tender. Be cautious not to overcook to prevent them from becoming too soft. Drain immediately and handle gently.
Dress Hot Potatoes
Transfer the drained, hot potatoes to a large bowl. Pour the prepared French Dressing over them and gently toss to coat. Allow the potatoes to marinate and cool for at least 2 hours, enabling them to absorb the dressing’s flavors.
Cook Bacon
Lay half of the bacon slices in a cold non-stick pan. Turn the heat to medium-high and cook until the bacon turns golden and crispy. Flip and cook the other side similarly. Remove and drain on paper towels. Repeat with the remaining bacon. Once cooled, chop the bacon into small pieces.
Prepare Creamy Dressing
In a bowl, mix together the mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth.
Assemble Salad
To the bowl with the marinated potatoes, add the diced cucumber, sliced celery, minced white onion, most of the chopped bacon (reserving some for garnish), and the creamy dressing. Gently toss to combine all ingredients thoroughly.
Serve
Transfer the potato salad to a serving dish and garnish with the reserved bacon pieces. For optimal flavor, let the salad sit for a few hours or overnight to allow the flavors to meld. Serve at room temperature for the best taste experience.
Notes
Potato Cooking Tip
Be careful not to overcook the potatoes; they should be tender but still hold their shape.
Marinating Time
Allowing the marinated potatoes to sit for at least 2 hours is essential for the flavors to develop fully.
Bacon Crispy Factor
Ensure the bacon is cooked until it’s crispy for the best texture in the salad.
Serving Temperature
For the most enjoyable taste, serve the potato salad at room temperature.
Cook Techniques
Preparing French Dressing
Combine all French Dressing ingredients in a jar and shake until well mixed.
Cooking Potatoes
Place the potato cubes and 2 teaspoons of salt in a large pot of cold water. Bring to a simmer over medium heat. Cook for about 4 minutes or until the potatoes are just tender, being cautious not to overcook.
Dressing Hot Potatoes
Transfer the drained hot potatoes to a large bowl. Pour the prepared French Dressing over them and gently toss to coat. Allow the potatoes to marinate and cool for at least 2 hours.
Cooking Bacon
Lay half of the bacon slices in a cold non-stick pan, turn the heat to medium-high, and cook until golden and crispy. Flip to cook the other side, then drain on paper towels. Repeat with the remaining bacon and chop into small pieces once cooled.
Preparing Creamy Dressing
In a bowl, mix together mayonnaise, sour cream, horseradish cream, salt, and black pepper until smooth.
Assembling Salad
To the bowl with the marinated potatoes, add diced cucumber, sliced celery, minced white onion, most of the chopped bacon, and the creamy dressing. Gently toss to combine all ingredients thoroughly.
Serving
Transfer the potato salad to a serving dish and garnish with the reserved bacon pieces. Let the salad sit for a few hours or overnight for optimal flavor and serve at room temperature.
FAQ
Can I use a different type of vinegar for the French Dressing?
Yes, you can substitute white wine vinegar with apple cider vinegar if needed.
Is there a substitute for sour cream in the creamy dressing?
Yes, you can use yogurt as a substitute for sour cream in the creamy dressing.
How long should I allow the potato salad to sit before serving?
For the best flavor, it’s ideal to let the salad sit for a few hours or overnight.
What type of potatoes are best for potato salad?
Waxy potatoes, such as Yukon Gold or red potatoes, are best as they hold their shape well after cooking.
Can I make this potato salad without bacon?
Yes, you can omit bacon or substitute it with a vegetarian alternative if desired.
Conclusion
The potato salad is a delightful combination of flavors and textures, thanks to the lightness of the fresh vegetables paired with the crispiness of the bacon and the creaminess of the dressing. This dish is perfect for gatherings, picnics, or as a savory side to complement your main courses. Letting it sit for a few hours or overnight enhances its taste, making it a crowd-pleaser.
More recipes suggestions and combination
Loaded Baked Potato Salad
Add shredded cheddar cheese, green onions, and a dollop of sour cream on top for a richer flavor.
Herbed Potato Salad
Incorporate fresh herbs like dill, parsley, or chives for an aromatic twist.
Sweet Potato Salad
Swap standard potatoes for sweet potatoes, and introduce a touch of maple syrup in the dressing.
Spicy Potato Salad
Mix in diced jalapeños or a pinch of cayenne pepper in the creamy dressing for heat.
Classic German Potato Salad
Use a warm bacon vinaigrette and add fresh parsley for a tangy and savory dish.
Greek Potato Salad
Incorporate Kalamata olives, feta cheese, and a splash of lemon juice for a Mediterranean flair.
Vegan Potato Salad
Replace the mayonnaise with avocado or a vegan mayonnaise, and eliminate sour cream for a lighter option.
