Potato salad: a classic side dish that can elevate any barbecue or potluck. But achieving that perfect balance of creamy dressing and perfectly cooked potatoes can feel intimidating. Fear not! This easy potato salad recipe delivers big on flavor without requiring fancy ingredients or techniques.
The key to a successful potato salad lies in the type of potato you choose. Waxy potatoes, like Yukon Golds, hold their shape well when cooked, resulting in a delightful creaminess without turning mushy.
Start by boiling the potatoes in cold water – this ensures even cooking throughout. No need to add salt at this stage if the skins are on, as the salt won’t penetrate the flesh.
While the potatoes simmer, toss in a few eggs to cook alongside them. This efficient method saves time and ensures both elements finish cooking at the same time. Once cooked, a gentle cooling period allows for easier handling.
Now comes the fun part: dressing the salad! A simple combination of mayonnaise, vinegar, and a touch of salt and pepper forms the base. For a delightful kick, add a pinch of wasabi powder. The subtle heat complements the creaminess of the mayonnaise beautifully, creating a complex flavor profile.
Don’t be shy with the mayonnaise! The goal is a creamy, well-coated salad, not a dry one. Taste as you go, adjusting the seasonings and adding a bit more wasabi powder if you desire a more pronounced kick.
Chopped green olives add a pop of salty goodness and vibrant color. For a bit of textural contrast, consider adding chopped celery or red onion.
Finally, plate your potato salad and garnish with a sprinkle of paprika or a few reserved olive slices. This easy and delicious recipe is sure to become a potluck favorite!
Tip: Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
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