A simple potato salad recipe can be made better with one ingredient and will make it “creamy and tangy” and not stodgy, here’s how to make this next level recipe
Brilliant potato salad begins with properly seasoned spuds and finishes with a dressing that perfectly balances richness, tang and freshness.
You won’t need an extensive shopping list: salt for cooking the potatoes, a sharp dairy component for lightness, herbs for fragrance and a touch of heat to enliven everything.
Mayo remains a timeless choice, but numerous chefs lighten the consistency and enhance the taste with alternative creamy foundations. Jamie Oliver has consistently championed natural yoghurt in potato salad dressings, whilst Mary Berry regularly employs crème fraîche to maintain salads that are both fresh and indulgent.
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All Nigella Lawson frequently opts for sour cream in creamy dressings that feel more delicate on the tongue, reports the Express. However, there’s a more revolutionary approach from America.
Culinary specialists at Food52 propose a different ingredient for “creamy and tangy” potato salad. When sharing their potato salad recipe, the food experts declared: “This is picnic potato salad taken to the next level.”
They recommend using mayonnaise as the foundation, then incorporating buttermilk, spring onions and crucially, horseradish to “lighten and brighten the dressing”.
Incorporating horseradish into potato salad delivers a sinus-clearing flavour punch and the warmth usually achieved with mustard, which transforms a good potato salad into something extraordinary.
Food52 explains: “A tablespoon of fresh dill is just enough to perfume the salad without overwhelming the other components.”
Tastier potato salad recipe
Ingredients
- 680g organic baby Yukon gold potatoes, rinsed and scrubbed
- Kosher salt
- 1/4 cup buttermilk
- 1/3 cup mayonnaise
- 1.5 tablespoons prepared horseradish
- One tablespoon minced fresh dill
- 1/4 cup green onion (scallion), minced
- Freshly ground pepper
How to make better potato salad
Place the potatoes in a large pan, covering them with cold water by at least an inch. Add two tablespoons of salt to the water and bring it to a boil over high heat, then reduce the heat to prevent boiling over.
Boil the potatoes for 12 to 15 minutes, depending on their size, until a knife can easily pierce them. The potatoes should be firm but not soft, particularly near the centre. The residual heat will continue to cook them, making them tender without becoming mushy and helping the skin to remain intact.
Drain the potatoes using a colander and allow them to cool down to room temperature. While the potatoes are cooling, combine the remaining ingredients in a large bowl and whisk together.
Once the potatoes have cooled, cut them into quarters lengthwise and add them to the dressing, stirring to ensure they’re fully coated.
Taste and adjust the seasoning as needed, adding freshly ground black pepper and salt if necessary. Cover and refrigerate until you’re ready to serve, giving it a quick stir just before serving.
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