Video: How to Make Classic Potato Salad
Potato Salad for a Crowd
What I love about potato salad is that it serves a lot of people without a lot of effort, and it’s so easy to make a good one. I love using Yukon golds, though you can use any potato. My dad likes using russets in his potato salad. This recipe is for potato salad with sour cream - using it as a binder makes it extra creamy.
How to Cook Potatoes for Potato Salad
The easiest way to cook potatoes for potato salad is to boil them. Here are two key tips for boiling potatoes success: How long to cook your potatoes? If you cut them into 1-inch chunks like we do, they will cook from start to finish in about 25 to 30 minutes.
How Far Ahead Can You Make Potato Salad?
Potato salad can be served right away, or refrigerated until ready to serve. It’s best served the same day it’s made, but leftovers will keep for about 3 to 4 days (less if the salad has sat out at room or warm temperatures for any length of time). You can also boil the potatoes and fry the bacon a few days ahead. Keep them refrigerated separately and assemble the salad when ready to serve. Potato salad does not freeze well, and we don’t recommend it.
Try These Other Potato Salad Recipes!
German Potato Salad Pressure Cooker Potato Salad Dad’s Potato Salad with Russet Potatoes Mediterranean Potato Salad New Potato Salad with Sour Cream and Dill
The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!) Place on a plate lined with paper towels to soak up the excess fat. Do not pour any fat from the pan down the drain, it will clog it. Instead, pour it into a jar, or sop up with paper towels and discard. Once cool, chop the bacon finely. Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the green onions, celery, parsley, pickles, and bacon, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.
