This potato salad is a must have at any barbecue or picnic, and is ideal for lunch-boxes. With several layers of flavours such as tangy, salty & sweet and a texture that is creamy, crunchy and fluffy – it’s the best potato salad!
Everyone needs a great potato salad for the summer! This is our favourite potato salad.
If you are making it the same day, allow at least 2 hours to chill to allow the flavours to come together. However, this is tastes even better if made the day before to enjoy the full depth of flavours, making it ideal for picnics or lunch-boxes.
This salad is a perfect accompaniment to grilled meats, fish, or as part of a salad medley.
Why this works
- This potato salad is creamy, crunchy, fluffy and light!
- Adding vinegar to the water at the beginning prevents the potatoes from overcooking and becoming mushy.
- Mixing the potatoes with a little vinegar after draining, adds a layer of flavour.
- The combination tangy, salty and slightly sweet ingredients work beautifully together.
- This is a great make-ahead dish as it tastes even better after resting for a few hours and the flavours have had a chance to really come together!
How to make the perfect potato salad
- Place the washed and peeled potatoes in a pot of salted cold water with a splash of vinegar and bring to a boil. Lower the heat and simmer till potatoes are fork tender.
- Once tender, drain and allow the potatoes to cool.
- Transfer the potatoes to a large bowl and add a tablespoon of vinegar, the chopped celery, gherkins, and onion.
- Separately, in a small bowl, make the dressing by mixing together the mustard, garlic, mayonnaise, sour cream, sugar, salt & pepper.
- Add the dressing to the potatoes, gently mixing everything together so the potatoes are fully coated.
- Garnish with sliced hard boiled eggs for extra creaminess and parsley.
- Cover and chill for at least two hours.
Chef’s tip: It is important to add the potatoes to cold water rather than boiling, as otherwise they tend to cook too quickly on the outside and remain raw inside.
More barbecue sides
Roasted Beets with Carrots, Stilton and Sultanas
Click here for tips on how to store potatoes
⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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The Best Potato Salad
Ingredients
- 4 medium potatoes washed and peeled and halved
- 1 teaspoon salt
- 3 tablespoons apple cider vinegar
- 1 stalk celery chopped
- 1 tablespoon gherkins chopped
- 1 small red onion chopped finely
- salt and pepper to taste
- 2 hard boiled eggs quartered
- a few springs fresh parsley
For the dressing
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1/2 cup sour cream
- 2 tablespoons mustard
- 1 teaspoon sugar
- 1 tablespoon gherkin pickle water (optional)
Instructions
- In a large saucepan add the halved potatoes and cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons of cider vinegar, and bring to a boil. Reduce the heat and simmer for approximately 10-15 minutes or till they are fork tender.
- Drain the water away and allow the potatoes to cool.
- Once cooled, cut the potatoes into bite size pieces, then transfer to a large mixing bowl.
- Add 1 tablespoon cider vinegar, the celery, onion, and gherkins. Season with salt and pepper and mix well.
- Separately, in a small bowl make the dressing by combining the garlic, mustard, sugar, pickle water, mayonnaise and sour cream. Gently stir this into the potato salad, then garnish with sliced eggs and parsley .
- Cover and place in the refrigerator to chill for at least 2 hours.
Recipe Notes
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This post was updated on 20th May, 2019.
I had no clue that the vinegar was so crucial in helping with the cooking process, I will have to do this next time as I hate a mushy potato salad! Can’t wait to try this one out.
Nothing like a good and creamy potato salad! Reminds me so much of my childhood! Lovely recipe!
I’m going to have to try vinegar in potatoes, that sounds like a great trick, plus I always love a little twang to my potato salad!
I love a good potato salad! Growing up in Texas, potato salad was a regular dish at family gatherings. I have never tried to make it with sour cream… I definitely want to give this recipe a try!! Looks delicious!
This is definitely putting me in a picnic state of mind. If only we could get rid of this snow.
That reminds me of my granma recipe! Love the added eggs and mustard! A great dish and easy dish!
I agree, potato salad is always better the next day. I always make it the day before I need it. Perfect for the warmer weather coming….not soon enough. Great for grilling season.
One time at work, a friend made potato salad for potluck and she added heaps of jalapenos in it and it was delicious.
Sounds good! I love a good potato salad side especially for barbecue season!
Oh I’m always up for trying a new potato salad recipe, this one sounds great!
I’m not sure I’ve ever made a potato salad. Thanks for tips on adding cider vinegar, I would never have known to do that. 🙂
I love that you added vinegar to this potato salad. I love a good vinegar base dressing for potato salads. I also love the addition of eggs, which I put in mine too! Looks tasty!
Now that the weather’s warming up (at least in Cali) I’m all about the picnic/outdoorsy food, like this potato salad. Yum!
I can’t wait for potato salad season and this looks delicious!
I’m not a big mayo fan, I love that you added some sour cream to lighten it up!
Yummy. It’s so fun to see everyone’s rendition of potato salad. This looks so good!