Creamy Potato Salad with a classic dressing is absolutely gorgeous and super yummy! This old-fashioned potato salad is the best potato salad ever! It’s creamy, tangy, with a little bit of crunch from the onions. This super fresh-tasting salad is surprisingly simple and quick to make.
Classic Potato Salad with mayonnaise is simply a delightful accompaniment to any dinner party.
Creamy Potato Salad Recipe:
Creamy Potato Salad is full of fresh flavor. This light and refreshing side dish is perfect for hot weather, quick to make and smashingly delicious.
- For this classic potato salad, take 4 small potatoes.
- Wash well and cut into roundels with the skin (Cut into ¼ inch slices).
- Place the potato roundels in a pressure cooker, add sufficient water and about ½ tsp of salt. By salting the water, the flavour of the potatoes comes out.
- Cook for 1-2 whistles on high, (depending on the potato variety). Switch off and keep aside for the pressure to come down. Once the steam releases, remove the potato roundels into a colander and keep aside.
- Alternatively, you can place the potato slices in a pot of cold water with 1/2 tsp salt. Bring it to a boil and then reduce heat to medium-low and allow to simmer until tender, making sure not to over-cook them or they’ll turn mushy. Drain the water and place the cooked potato slices in a colander to cool.
- In the meanwhile, get the salad dressing ready. Chop one small onion.
- Take ½ cup mayonnaise in a medium mixing bowl. Add Dijon mustard.
- Then add cream cheese (or sour cream), pepper, salt, lemon juice and mix well.
- Now add the chopped onions to the marinade.
- Put in the boiled potatoes roundels. Add cilantro.
- Gently toss until everything is well combined.
- Transfer the salad into a serving dish.
- Serve Creamy Potato Salad with grilled fish.
If you are searching for more salad recipes, then do try out Beetroot Salad
Old Fashioned Potato Salade Recipe details below:
Classic Potato Salad
Classic Potato Salad is great summer salad full of flavour! Easy to make, potato salad drenched in a creamy and thick dressing is just delicious! Wonderful light flavour, it is fresh-tasting and the perfect summer salad.
Servings: 4
Calories: 250kcal
Ingredients
For the potatoes:
- 4 small potatoes or baby potatoes
- ½ tsp salt
For the dressing:
- 1 small onion chopped
- ½ cup mayonnaise
- ½ tbsp. Dijon mustard
- 1/8 tsp pepper
- ¼ tsp lemon juice
- 1/8 tsp salt
- 1 tbsp cream cheese
- 1/8 tsp sugar
- 1 tsp chopped cilantro
Instructions
- For this old-fashioned potato salad, take 4 baby potatoes and wash them well.
- Slice them into small rounds, about ¼ inch thickness, with the skin on.
- Place the potatoes in a pot of water, season with salt.
- Bring water to a boil and then turn down the heat and let the potatoes simmer until they are fork tender, 10 to 15 minutes. Drain and cool.
- You can also pressure-cook the potato slices for 1-2 whistles on high. Once the pressure releases, drain the water and place the potatoes in a colander.
- Now, prepare the salad dressing. Finely chop an onion.
- To a mixing bowl, add ½ cup mayonnaise, Dijon mustard and cream cheese (or sour cream).
- Season with salt and pepper. Add a dash of lemon juice and mix well.
- Add the chopped onions to the prepared salad dressing.
- Put in the potatoes. Add cilantro.
- Gently stir to combine, taking care not to mash the potatoes.
- Serve Creamy Potato Salad chilled or at room temperature with barbequed chicken or grilled fish.
