Potato salad is a delicious, filling dish and is perfect to accompany a sandwich or as a contribution to a dinner with friends or as a main course at a picnic. There are endless varieties of potato salad, each delicious. To learn how to make some, follow these instructions.
Ingrediants
Simple potato salad
- 1,200 g of small white potatoes
- 1 cup of mayonnaise
- 1/4 cup buttermilk
- 2 teaspoons of Dijon mustard
- 2 teaspoons of grain mustard
- 1/2 cup chopped fresh dill
- 3 teaspoons of salt
- 2 teaspoons of black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Crispy potato salad
- 9 medium Yukon Gold potatoes
- 1 can (about 300 gr) of Campbell's® Celery Cream
- 3/4 cup of mayonnaise
- 1/4 cup of vinegar
- 1/2 teaspoon of black pepper
- 2 chopped celery stalks
- 1 small green pepper into small pieces
- 2 medium-sized spring onions, chopped
- 2 hard boiled eggs into small pieces
Potato salad with mushrooms and ham
- 12-15 medium to large red potatoes
- 4 spring onions
- 10 medium champignon mushrooms
- 100 g of dried tomatoes in oil
- 3 slices of smoked cooked ham
- 1 can of corn
- 1/2 sweet red pepper
- 1/2 sweet green pepper
- 4 teaspoons of mayonnaise
- 2 teaspoons of sour cream
- 2 teaspoons of grain mustard
- 2 teaspoons of honey
Tasty potato salad
- 6 large Yukon Gold potatoes
- 3 peppers
- 10 medium champignons
- 100 g roasted peanuts
- 3 slices of smoked turkey
- 1 can of peas
- 1/2 red onion
- 1/2 spring onion
- 4 teaspoons of mustard
- 4 teaspoons of soy sauce
Steps
Method 1 of 4: Simple potato salad
Step 1. Wash 1 kg and 200 grams of white potatoes
You don't need to peel them to make this version of potato salad - the peel will enrich the flavor.
Step 2. Put the potatoes to boil
Once cooked, drain them from the water and wait for them to cool. Cook them for at least 15 minutes.
Step 3. Prepare the dressing
Mix 1 cup of mayonnaise, 1/4 cup of buttermilk, 2 teaspoons of Dijon mustard, 2 of grain mustard, 1/2 cup of chopped fresh dill, 1 teaspoon of salt and 1 of black pepper. Beat mixing until you get a creamy consistency.
Step 4. Cut the potatoes in half
Once they are cool, use a sharp knife to cut them. If the halves still remain large, cut them further into quarters.
Step 5. Place the potatoes in a large bowl
Step 6. Pour the dressing over the potatoes
It will soak them up to completely cover them.
Step 7. Add 1/2 cup chopped celery, 1/2 cup chopped red onion, 2 teaspoons of salt and 1 teaspoon of pepper
Mix everything until you get a nice salad with a rich and pasty consistency.
Step 8. Cover and refrigerate for a few hours
The ingredients will blend perfectly.
Step 9. Serve
This salad is perfect cold or at room temperature.
Method 2 of 4: Crispy potato salad
Step 1. Wash 9 medium Yukon Gold potatoes
Step 2. Put them to boil
Once cooked, drain them from the water and wait for them to cool.
Step 3. Pelale
Remove the peel from the potatoes. It should be pretty simple. If you don't mind the taste, leave the peel.
Step 4. Prepare the topping
Combine a can of Campbell's® Celery Cream, 3/4 cup mayonnaise, 1/4 cup vinegar and 1/2 teaspoon of pepper. Stir until the ingredients are well blended.
Step 5. Cut the potatoes into cubes
Step 6. Add the rest of the ingredients to the dressing
Combine the potatoes, 2 chopped celery stalks, 1 small chopped green pepper, 2 medium chopped spring onions and 2 chopped hard-boiled eggs. Stir together with the dressing.
Step 7. Cover and refrigerate
For best results keep cool for 3-4 hours or overnight.
Step 8. Serve
This delicious crunchy potato salad will look great at your next barbecue or picnic.
Method 3 of 4: Potato salad with mushrooms and ham
Step 1. Wash 12-15 medium red potatoes
You don't need to peel them to make this potato salad - the peel will enrich the flavor.
Step 2. Put them to boil
Once cooked, drain them from the water and wait for them to cool.
Step 3. Prepare the dressing
Combine 4 teaspoons of mayonnaise, 2 of sour cream, 2 of grain mustard, and 2 of honey in a bowl. Blend well until a thick consistency is created.
Step 4. Mix the vegetables and ham
Put 4 finely chopped spring onions, 10 diced champignons, 100 g of dried tomatoes in oil, 3 slices of diced smoked ham, 1 can of corn, 1/2 red and half green pepper in a bowl. Mix everything.
Step 5. Cut the cold potatoes into medium sized pieces
Step 6. Add the potatoes to the ham and vegetable mix
Mix everything.
Step 7. Add the seasoning
Stir the ingredients until they are well soaked in seasoning. The salad must become creamy.
Step 8. Cover and refrigerate for a few hours
This will allow the ingredients to blend.
Step 9. Serve
This delicious salad can be served with grilled chicken, Tuscan-style bread or accompanied by a glass of iced tea or white wine. In case of leftovers, put back in the fridge.
Method 4 of 4: Tasty potato salad
Step 1. Wash 6 large Yukon Gold potatoes
Step 2. Put them to boil
Once cooked, drain them from the water and wait for them to cool.
Step 3. Pelale
Remove the peel from the potatoes. It should be pretty simple. If you don't mind the taste, leave the peel.
Step 4. Make the dressing
Mix 4 teaspoons of mustard with 4 teaspoons of soy sauce in a bowl. Beat them to thicken.
Step 5. Mix the rest of the ingredients in a mixing bowl
Combine 3 diced peppers, 10 chopped champignons, 100 gr. of roasted peanuts, 3 slices of diced smoked turkey, 1 can of peas, 1/2 red onion cut into pieces and 1/2 spring onion. Mix everything.
Step 6. Cut the potatoes into medium sized pieces
Once cool, you should be able to cut them without any problems.
Step 7. Mix the potatoes with the vegetables and turkey
Mix everything well.
Step 8. Add the seasoning
Mix the dressing with the potatoes and other ingredients until you have a full-bodied and creamy salad.
Step 9. Cover and refrigerate for a few hours
This will ensure that the ingredients blend together.
Step 10. Serve
This salad is excellent paired with glazed chicken, green beans or any other side dish.
Advice
- You can also add other ingredients such as: chopped pickled gherkins, grated cheese, hard-boiled eggs, steamed peas or chopped green beans.
- After cooking the potatoes, pour a couple of teaspoons of vinegar, one of sugar and one of salt over them to enhance the flavor.
- Or top it up with more mustard or honey mustard.
- Swap sour cream with light mayonnaise and plain yogurt for a healthier version.
- You can replace the grain mustard with honey mustard.
- Slow cooking, boiling, or enough vinegar can kill the botulinum toxin, but boiling does not kill bacteria in the form of spores, which can infect foods not kept cool.
- This recipe is for 4-6 people. Increase the doses if necessary.
- If the seasoning gets too thick, you can dilute it with a little milk.
Warnings
- Be careful when removing potatoes from the microwave or heat. Steam burns more than hot water!
- Watch out for the knives. Especially if there are children around you.
- Keep the potato salad chilled until it's time to serve it to avoid bacterial infections.
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Warning - Botulism is an extremely dangerous disease that leads to paralysis, caused by the botulinum toxin, which develops in "anaerobic conditions" (ie when bacteria multiply in the absence of air, for example: in mayonnaise-based dressings) - especially if the salad is out of the fridge - caused by raw ingredients (onions, peppers, mushrooms, …), from poor hygienic conditions (hands, knives, work surface, not exactly clean cutting board), or even from canned products, peppers, garlic, onions in oil, or Not in vinegar, salt or other sufficiently acidic substance.
Pure vinegar (with the possible addition of salt) is an excellent acid-based disinfectant for kitchen work surfaces, cutting boards and utensils, but both can lead to rust on knives made of materials other than stainless steel
