Classic Potato Salad Recipe
Do you love potato salad, but are kind of tired of whipping up and eating the same old thing? This summertime staple is a classic side dish for picnics and backyard BBQs, because it's easy to make and feeds many mouths. But if you're looking for a way to bring the recipe from good to totally stellar, recipe developer Miriam Hahn of YouCare-SelfCare has you covered with exactly that. Hahn's twist on this classic recipe quite literally kicks it up a few notches with the addition of pickled jalapeños, cumin, and cilantro. The combo of tastes is like a party in your mouth that you'll absolutely love.
Hahn says that she loves this recipe, because she feels that "adding a kick to potato salad would be a nice change from the typical type. And by using the pickled type of jalapeños, even people who don't like things too hot will be okay because they are much milder," Hahn shares. "I added cilantro, because I love the flavor and add it daily to my salads. It is such a healthy addition, especially if you buy organic." Keep scrolling to find out how to elevate your classic side to a new level while pleasing anyone you make it for. Trust us — you'll want to try it.
Gather the ingredients to prepare this classic potato salad recipe with a twist
There are not many things that you need for this classic potato salad recipe with a twist. Of course, the star ingredient of the side dish is Yukon potatoes. You will also need a few stalks of celery, a red onion, pickled jalapeños, and cilantro. In addition, get some fresh dill, mayo, apple cider vinegar, and Dijon mustard. That's literally all you need to begin, and you're on your way to potato salad bliss!
Wash and boil the potatoes
To kick things off, you'll want to make sure that your potatoes are clean enough to eat. "I use a vegetable scrubber to wash the potatoes and always buy organic, so I am not getting pesticides and don't have to peel," Hahn shares.
After you finish washing them, place them in a large pot. Cover the potatoes so that they are fully submerged in water and turn up the heat on your stove, because you will want to bring these bad boys to a boil. They'll cook for about 10 to 12 minutes on medium-high heat. Make sure that they're tender but not mushy when you take them out.
Chop your veggies
While the potatoes are cooking, it's time to get to chopping. You can chop the celery, onion, and the pickled jalapeños. "My only chopping tip is to use a basic chef's knife! Nothing fancy," Hahn says. At this time, you can also chop up the dill and cilantro so that those will be good to go. Continue on to the next step ... don't worry, because you're getting closer and closer to the delicious end result.
Go back to the potatoes
Once you are done chopping, your potatoes should be finished cooking. Remember, they should be tender but not mushy when you take them out. Drain them from the water, and let them cool for a few minutes. Once they have cooled off, it's time to chop them. It's worth noting that you can either leave the skin on or off the potato — it's really just a personal preference. Once they're chopped, continue with the instructions.
Mix and toss the potatoes with the other ingredients and dressing
Now, grab a bowl and mix together the mayo, vinegar, and mustard. You will also want to sprinkle in the cumin, salt, and pepper. Separately, you will want to toss the potatoes with the celery, pickled jalapeños, cilantro, and dill. Once you stir those together, you can combine the dressing with the potatoes, and continue to stir so everything gets evenly coated. Now, it's really starting to look like a potato salad!
Taste and chill the potato salad
Here's the fun part. Dip your finger in the sauce or take a potato and bite into it to be sure it's seasoned to your liking. You may want to add more salt at this point. Chill the potato salad for at least two hours before serving. "This is great for a summer barbecue or just a great side dish with anything," Hahn says. "It gets better the next day, making it a great meal prep item. [This potato salad] should last for five days in the fridge!"
- 10 Yukon Gold potatoes
- 2 stalks celery, chopped
- ½ red onion, diced
- 2 to 3 tablespoons pickled jalapeños, chopped
- ¼ cup cilantro, chopped
- 2 tablespoons fresh dill, chopped
- ¾ to 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- Wash the potatoes, and place them in large pot. Cover with water, and bring to a boil. Cook them for 10 to 12 minutes on medium-high heat until they are tender, but not mushy.
- Chop the celery, onion, pickled jalapeños, cilantro, and dill.
- Once the potatoes are done, drain them and let them cool. Once cool, chop them up. (You can peel them or leave peel on.)
- Mix together the mayonnaise, vinegar, mustard, cumin, salt, and pepper.
- Toss the potatoes with the celery, jalapeños, cilantro, and dill. Then, add the dressing, and mix well.
- Taste for seasonings. You may need to add more salt.
- Chill for at least 2 hours before serving.