Since I recently shared this other fancier Garlic-Herb Potato Salad recipe I decided I may as well share my favorite classic potato salad recipe while I’m at it. This is a creamy version made with a dressing of light mayo, sour cream and milk then a few more ingredients like vinegar and mustard to add flavor. I like to use light mayo in this salad so it’s not so heavy since it’s a larger quantity – plus that way we can save a few calories too right? Light sour cream could also be used I just used regular because that’s what I had in the fridge. I like to use russet potatoes with this recipe, I like the way they absorb the dressing and I just prefer their texture. Just be sure you don’t over or under-boil them. In other words keep a close eye on them during the last few minutes. I think that is one of the keys to a good potato salad – perfectly cooked potatoes that aren’t chewy or mushy.
This potato salad, like other potato salads, it easy to make it just requires a bit of resting time to cool before tossing with the dressing (so you don’t end with mashed potatoes) and time to chill and soak up the dressing and meld all the flavors together, so be sure to plan ahead. I hope this becomes your favorite classic potato salad recipe too! My husband is always raving about this potato salad and just can’t get enough of it. It will likely remind you of what your grandma made and dare I say you may even like it better!
Creamy Potato Salad
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