I’m excited to share my Savory Potato Salad with you. This classic dish is a delightful mix of tender potatoes, creamy dressing, and crunchy accents that makes it a perfect side for any meal.
Level: Easy
Total Time: 2 hours 15 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 8 servings
I love making Savory Potato Salad because it’s both comforting and versatile. The combination of warm, freshly cooked potatoes with a tangy, creamy dressing and crisp add-ins creates a salad that’s full of texture and flavor. It’s an ideal side dish for picnics, barbecues, or a cozy family dinner.
Description
This salad is all about balancing creamy and crunchy elements. I start by cooking fresh potatoes until they are firm yet tender. After cooling them down, I peel and slice them into uniform pieces to create the base of the salad. The dressing is a rich blend of mayonnaise, sour cream, and plain yogurt, enhanced with Dijon mustard, prepared horseradish, garlic, and a hint of celery seed. Tossing in thinly sliced green onions, chopped dill pickles, and hard-boiled eggs adds a burst of flavor and texture. I let the salad chill for a few hours to allow the flavors to meld beautifully.
Ingredients
• 7 medium potatoes
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1/3 cup thinly sliced green onions
• 3 dill pickle spears, chopped
• 4 1/2 tsp Dijon mustard
• 1 tsp prepared horseradish
• 2 garlic cloves, minced
• 1/2 tsp celery seed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp onion salt
• 1/8 tsp garlic powder
• 4 hard-boiled eggs, chopped
Directions
- Cook the Potatoes:
Place the potatoes in a saucepan and cover with cold water. Bring to a boil over medium heat and cook for about 10 minutes until the potatoes are tender yet firm. Avoid overcooking so they hold their shape. Remove from heat, drain well, and let cool for 15 minutes. - Prepare the Potatoes:
Once cooled, peel the potatoes and cut them into 1/4-inch thick slices. Transfer them to a large bowl. - Make the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, yogurt, thinly sliced green onions, chopped dill pickles, Dijon mustard, prepared horseradish, minced garlic, celery seed, salt, black pepper, onion salt, and garlic powder until smooth. - Assemble the Salad:
Pour the dressing over the warm potato slices. Gently fold in the chopped hard-boiled eggs, being careful not to break the potatoes. Toss lightly until everything is evenly coated. - Chill and Serve:
Cover the bowl and refrigerate the salad for at least 2 hours to allow the flavors to blend. Give it a gentle toss before serving, either at room temperature or chilled.
Process Details
• Cooking the Potatoes: I ensure the potatoes are cooked until just tender to maintain their shape and provide a satisfying bite.
• Uniform Slicing: Cutting the potatoes into even 1/4-inch slices helps them absorb the dressing evenly.
• Balanced Dressing: Whisking the mayonnaise, sour cream, and yogurt with the seasonings creates a smooth, tangy dressing that ties all the ingredients together.
• Gentle Tossing: Mixing gently preserves the texture of the potatoes and hard-boiled eggs.
Tips for Success
• Watch the Potatoes: Be careful not to overcook the potatoes; they should be tender but still hold their shape.
• Cool Completely: Allow the potatoes to cool before peeling and slicing to prevent burns and help maintain their structure.
• Mix Slowly: Gently fold in the dressing and eggs to avoid breaking the potato slices.
• Chill Well: Letting the salad rest in the fridge for at least 2 hours allows the flavors to meld and intensify.
Serving Ideas
• As a Side Dish: Serve this salad alongside grilled chicken, pork, or fish for a balanced meal.
• Picnic Favorite: It makes a refreshing addition to any picnic or outdoor gathering.
• Light Lunch: Enjoy it on its own or with a slice of whole grain bread for a satisfying lunch.
• Potluck Staple: This salad is a crowd-pleaser at potlucks, offering a mix of textures and tangy flavors that complement a variety of dishes.
Nutrition Info (Approximate per Serving)
• Calories: 280–320
• Fat: 18–22 grams
• Carbohydrates: 25–30 grams
• Protein: 6–8 grams
I believe this Savory Potato Salad is a wonderful way to enjoy a classic dish with a fresh twist. Its creamy dressing, tender potatoes, and crunchy accents make it both satisfying and delicious. I hope you enjoy making and sharing this salad as much as I do, and I’d love to hear your thoughts once you try it!
