What's the perfect dressing for potato salad?

Question

I've been fiddling with potato types, additional ingredients, etc, and it's becoming increasingly clear that my potato salad problems lie with the dressing.

Any tips?

Answer 1

Use sour cream instead of mayo. Add some dill or chives.

Answer 2

I always use this recipe from foodnetwork.com. I absolutely love the dressing. I will just copy the whole thing, enjoy.....

3 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
2 stalks celery
1 cup mayonnaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup tightly packed chopped fresh dill
1 to 2 tablespoons vinegar
1/2 lemon, juiced
1 tablespoon grainy or regular Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Answer 3

My potato salad recipe is from my oma. It is not a five ingredient recipe or less though--but the recipe is SOOO good.

Helman's (Best Foods) mayo ONLY
Bread & Butter Pickles
Celery
Chives--Fresh
Parsley--Fresh
Onion Powder
Garlic Powder
Yellow Mustard (only a dab)
Olive Oil (just a dab)
Hard Boiled Eggs
Milk
Salt & Pepper

Then we just play with it until it comes out how we like. My mom and sister use the same recipe--but all four of us come out with different tasting potato salad, each of which rock the house. We never have leftovers and usually make double to have some around the house.

Answer 4

Potato salad Serves 4-6 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 2 tbsp walnut pieces (optional) 1 tbsp tarragon or cider vinegar 2 tsp Dijon mustard 2 tbsp olive oil 2 tbsp walnut oil 1 tsp honey flaked sea salt and freshly ground black pepper 900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed 1 tbsp chopped fresh tarragon leaves 1 large shallot, finely chopped 2 tbsp chopped cornichons or gherkins (optional) Method 1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts. 2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred. 3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large. 4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.

Answer 5

My great grandma made the best potato salad. Everyone in my family does it this way. She always used that red western salad dressing and mixed it with miracle whip, sugar, and a bit of milk to thin it out. She never used anything but that and potatoes, celery, onion, pickle, and boiled egg. It's kind of a trial and error type thing on measurements. She never measured anything so neither do we. You just kind of keep tasting as you go until it's the way you like it. lol Most people think it sounds totally disgusting but then once they try it they love it.

Answer 6

Potato Salad Dressing

Ingredients:
1/4 cup flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dry mustard
cayenne pepper
2 eggs
1/4 cup butter
1 1/2 cups milk
1/2 cup vinegar

Combine flour, sugar, salt, mustard and cayenne pepper in top of double boiler.
Stir in eggs, butter, milk and vinegar.
Cook over boiling water, stirring constantly until mixture begins to thicken.
Remove form heat and cool Pour into a jar w/ cover Refrigerate.

Answer 7

Real mayonnaise mixed with a little spoon of mustard will give to your potato salad an original and excellent flavor, then add a little bit of pepper.... also, don´t forget the celery, best regards!!!

Answer 8

I prefer my potato salad dressing to have miracle whip, a little red wine vinegar or lemon juice, salt pepper. Sometimes I even dress it with olive oil, red wine viegar, a touch of dijin, and a smidgeon of anchovy paste.

Answer 9

Salad Cream.

Answer 10

Hellmans mayonnaise with either some lemon juice blended in or pickle juice blended in.....just enough of either to thin it out a little...adds zip, flavour and takes the heaviness of the mayo out (a good mayo of your choice should be fine as well)

Answer 11

1/2 c. sour cream
1 tbsp. sugar
1 tbsp. vinegar
1 tbsp. prepared mustard
3 tbsp. salad dressing
Salt
Onion
Celery seed

Combine all ingredients. Mix with potatoes.