Creamy Potato Saladwith 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.
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 Saladwith grilled fish.
If you are searching for more salad recipes, then do try out Beetroot 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.
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories 250kcal
Author Shil
Ingredients
For the potatoes:
4small potatoesor baby potatoes
½tspsalt
For the dressing:
1small onionchopped
½cupmayonnaise
½tbsp.Dijon mustard
1/8tsppepper
¼tsplemon juice
1/8tspsalt
1tbspcream cheese
1/8tspsugar
1tspchopped 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.
Leave a Comment