The best Potato Salad
Recipe video above. Use this recipe if you want a really great classic potato salad. The secret step: dressing hot potatoes with French Dressing so they absorb the flavour before tossing with a creamy mayo/sour cream dressing. Every bite is perfection! Great fresh, better in 3 hours, even better tomorrow. Thank you for the recipe, Mrs B, it really is the BEST!
Ingredients
Potato Salad
Potato Salad Dressing
French Dressing (essential! Note 2)
Instructions
French Dressing - Shake ingredients in a jar until well combined.
Cook potatoes (CAREFUL! Note 5) - Put potatoes and 2 teaspoon salt in a large pot of cold water. Turn the stove on. Once the water is simmering, cook for 4 minutes or until the potatoes are JUST cooked (still bit firm in the middle) - they will keep cooking with residual heat. Drain immediately (gently!).
Douse hot potatoes! Carefully transfer potatoes into a large bowl and pour over French Dressing. Gently toss to coat then set aside for 2 hours so potatoes absorb the dressing and cool (less fragile).
Crispy bacon - Lay half the bacon in a cold non-stick pan. Turn onto medium high and cook until golden (the fat will melt as the pan warms up so it cooks in its own fat). Turn and cook the other side until golden. Drain paper towels, repeat with remaining bacon. Once cool and crisp, chop into small pieces.
Creamy Dressing - Mix ingredients in a bowl until combined.
Toss - Add creamy dressing, celery, cucumber, onion, and most of the bacon. Toss gently to combine.
Serving - Serve garnished with remaining bacon. If time permits, I recommend setting aside for a few hours, or even better, overnight, to give the flavours a chance to meld. But still amazing served straight away! Always serve at room temperature, not fridge cold.
Notes
- With many thanks to Mrs B, my friends' mother who first introduced me to the game-changing French-dressing-doused-potatoes method! 1. Potato - use starchy/floury or all rounders rather than waxy ones as they will absorb and take in flavour better. They also slightly "mash" on the edges which is exactly how potato salad should be, in my opinion. Nobody wants to bite into flavourless bland potato chunks with sharp edges and slippery surface! Read in post for notes on potato variety and why starchy is best. 2. French Dressing - Used to add flavour inside the potato pieces and this is what makes this potato salad so much better than the standard versions! The vinegar in the dressing also cuts through the richness of an otherwise very creamy dish. 3. White onion - Not as harsh as brown onion. Sub with 1 large eschallot (US: shallot) ie French onion, or 1/2 cup red onion or 1/3 cup brown onion finely minced. 4. Horseradish cream - Pickled fresh horseradish that adds a bit of wasabi-like spiciness and vinegar, balances richness of dressing (doesn't make it spicy). If you are lucky enough to have fresh horseradish, use half the amount and add 2 teaspoons vinegar. Can skip and just add 2 teaspoons apple cider vinegar. 5. BOILING POTATOES - Take care as we are using starchy/floury potatoes which will crumble too much if overcooked. We want the edges slightly "mashed" once mixed with dressing (potato pieces should not have sharp corners!) but if they are overcooked they will break too much. Start checking at 4 minutes and check every 30 seconds. Drain even if they still a touch too firm because they will keep cooking. 6. Leftovers will keep for 4 to 5 days. Always serve at room temp - creamier and you can taste the flavours better! Nutrition per serving assuming 8 servings. This factors in 2 tablespoons of bacon fat discarded.
