I’m excited to share my Picnic Potato Salad with you. This salad is a perfect blend of warm, tender potatoes and a tangy, creamy dressing that makes it an ideal side for any outdoor gathering.
Level: Easy
Total Time: 2 hours 15 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 8 servings
I love making Picnic Potato Salad because it’s both comforting and refreshing. The mix of well-cooked red potatoes with a lively, homemade dressing creates a dish that’s full of flavor and texture. Whether you’re planning a picnic or a casual family dinner, this salad is a crowd-pleaser that’s easy to prepare ahead of time.
Description
This salad is all about balance. I start by cooking red potatoes until they are just tender and then cube them for a hearty base. The dressing is a smooth, zesty mixture made by whisking together sugar, cornstarch, dry mustard, salt, celery seed, whole milk, white vinegar, and a beaten egg. Once the dressing thickens, I stir in melted butter, chopped onion, and mayonnaise for extra creaminess. Finally, I combine the dressing with the potatoes and chopped hard-boiled eggs, gently tossing everything together. After refrigerating for a couple of hours, the flavors meld perfectly, creating a salad that is both tangy and satisfying.
Ingredients
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp celery seed
• 1/2 cup whole milk
• 1/4 cup white vinegar
• 1 beaten egg
• 1/4 cup unsalted butter, cubed
• 1/4 cup chopped onion
• 1/4 cup mayonnaise
• 7 medium red potatoes, cooked and cubed
• 3 hard-boiled eggs, chopped
Directions
- Make the Dressing:
In a medium saucepan over medium heat, combine the granulated sugar, cornstarch, dry mustard, salt, celery seed, whole milk, white vinegar, and the beaten egg. Whisk continuously until the mixture is smooth and starts to thicken. Add the cubed butter and continue whisking until the dressing bubbles and thickens slightly, about 2 minutes. Remove from heat and allow the dressing to cool completely. - Prepare the Salad Base:
In a large bowl, add the cooked and cubed red potatoes along with the chopped hard-boiled eggs. - Combine the Dressing:
Once the dressing is cool, stir in the chopped onion and mayonnaise until well blended. Pour the dressing over the potatoes and eggs, and gently toss until everything is evenly coated. - Chill and Serve:
Cover the bowl and refrigerate the salad for at least 2 hours to let the flavors meld. Give it a gentle toss before serving.
Process Details
• Cooking the Potatoes: I make sure the red potatoes are cooked just until tender, so they hold their shape when cubed.
• Smooth Dressing: Whisking the dressing ingredients over medium heat creates a thick, creamy base that clings nicely to the potatoes.
• Cooling and Mixing: Allowing the dressing to cool prevents it from breaking down the potatoes, preserving their texture.
• Refrigeration: Chilling the salad for a few hours lets the flavors blend and intensify.
Tips for Success
• Even Cubing: Cut the potatoes into uniform cubes to ensure they cook evenly and absorb the dressing uniformly.
• Don’t Overcook: Keep an eye on the potatoes to avoid mushiness; they should be tender yet firm.
• Whisk Continuously: Stir the dressing constantly to prevent lumps and achieve a smooth consistency.
• Gentle Tossing: When mixing, gently fold the ingredients together to keep the potato pieces intact.
• Adjust Seasoning: Taste the dressing before combining and adjust salt or vinegar as needed to suit your preference.
Serving Ideas
• As a Side Dish: Serve this salad alongside grilled meats or fish for a refreshing contrast.
• Picnic or Barbecue: It’s a great addition to any outdoor meal, adding a bright, tangy note to your spread.
• Light Lunch: Enjoy it on its own with a slice of whole-grain bread for a satisfying, light meal.
• Potluck Favorite: Its vibrant flavors and colorful presentation make it a hit at gatherings and potlucks.
Nutrition Info (Approximate per Serving)
• Calories: 300–350
• Fat: 18–22 grams
• Carbohydrates: 35–40 grams
• Protein: 7–9 grams
I believe this Picnic Potato Salad is a wonderful way to enjoy a classic dish with a fresh twist. With its tangy, creamy dressing and tender red potatoes, it’s both satisfying and refreshing. 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!
