Best recipe for potato salad – love and lemons

Learn to make potato salad with this easy recipe! The perfect accompanying dish, it is creamy and tasty, made of tangy pickles, celery and mustard.

This potato salad recipe is by far the best I have tried. It is creamy, it is tangy, and it is spotted with tasty herbs, crunchy celery and hard eggs (optional but delicious). I will bring it to each barbecue and barbecue we are witnessing this summer.

It is essentially the classic potato salad that appeared at each picnic and potluck throughout my childhood, but it has some key twists and turns. First of all, I add pickles of diced darling for the crunch, and I also mix a touch of sheshing brine in the creamy Mayo and mustard vinaigrette. Additional acidity burst out the potatoes burst. Fresh herbs have also put this recipe. Dill brings out the ounces of the pickles, and the chives adds an Oigny kick. Try it once and you will never need another homemade potato salad recipe!

Ingredients of this potato salad recipe

To make this potato salad recipe, you will need these simple ingredients:

• PotatoesOf course! I think the Yukon gold are the best potatoes for potato salad. They have a delicious creamy texture, but they always hold their shape after boiling. In addition, their skins are so thin that it is not necessary to peel them! Red potatoes are another good option. I do not recommend using redhead potatoes here – I think they become too pasty.
• Celery – He adds a fresh and salty flavor and crunch.
• Aneth Pickles – For more crunch and sour flavor. You will also use part of the Cornichon brine in the dressing! Optional shortcut: Use the relish of the dill pickles instead of cutting the pickles yourself. And if soft pickles / pickles are more your thing, they are also a fair game!
• Mayonnaise – It makes the vinaigrette rich and creamy.
• Apple and yellow mustard cider vinegar – They add a sharp and tangy flavor to the potato salad vinaigrette. If you don’t have a yellow mustard at hand, Dijon mustard is a delicious substitute.
• Garlic – For a salty bite.
• Chives and dill – These fresh herbs balance the rich vinaigrette and starchy potatoes. No chives at hand? Green onions in thin slices or red onion would work here too.
• Hard -boiled eggs – A classic potato salad ingredient! They make it extra-cormery. We love them here, but I list them as optional. Do not hesitate to jump them if you wish.
• And salt and pepper – To burst all the flavors!

Find the complete recipe with measurements below.

How to make the best potato salad

Ready to cook? Here’s how to make this potato salad recipe:

First, prepare the potatoes. Chop them into 1/2 inch pieces, then boil the potatoes until they are forks. Drain and put them aside to cool to room temperature.

Meanwhile, make the creamy vinaigrette. In an average bowl, whisk the pickle juice, mayonnaise, apple cider vinegar, mustard, garlic, salt and several pepper molds together. The vinaigrette will have a clear taste, but its flavor will balance once on the potatoes.

Then dress the potatoes. Place them in a large bowl and pour on the vinaigrette. Mix well, slightly crush the potatoes, until the salad becomes creamy.

Then fold the other ingredients. Add pickles, celery and hard eggs …

… With chives and dill.

Mix well to combine.

Cool the salad for at least 1 hour– and up to 1 day – to allow flavors to blend.

Finally, season with a taste and serve. If you wish, garnish with more dill just before digging. A little fresh parsley would also be an excellent garnish.

Recipe advice

• Crush it. I better like this recipe when the potatoes are slightly puree. Yukon’s gold potatoes will not collapse alone, so be sure to crush them a little when stir the salad together.
• Cool. The secret of the best potato salad is to give the flavors a chance to blend. Cool this salad for at least an hour – and up to a day – in the refrigerator before serving. Potatoes need time to soak up this delicious vinaigrette!
• Make the vegan. Avoid eggs and use vegan mayo in the vinaigrette.

More favorite summer salads

If you like this creamy potato salad recipe, try one of these summer salads then:

Do you want even more summer dishes ideas? Discover these 33 best barbecue sides!

Best potato salad

Preparation time: 15 minutes min

Cooking time: 15 minutes min

Cooling time: 1 hour hour

Total time: 1 hour hour 30 minutes min

Service 6

The best potato salad recipe! Perfect for picnics and barbecues, it is creamy, tangy and tasty. Bonus: it still has my taste if you are advancing.

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• Place the potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes, or to the fork. Drain and set aside to cool to room temperature.

• Meanwhile, make the vinaigrette. In an average bowl, whisk the mayonnaise together, pickle brine, apple cider vinegar, mustard, garlic, salt and several pepper grins.

• Place the potatoes cooled in a large bowl. Add the vinaigrette and stir to coat, slightly crush the potatoes so that the salad becomes creamy.

• Fold celery, chopped pickles, chives, dill and hard eggs, if you use.

• Cover and cool for at least 1 hour and up to 1 day.

• Season with taste and serve. The remains of the potato salad will remain in an airtight container in the refrigerator up to 3 days.