Ultimate Potato Salad
The Ultimate Potato Salad recipe is right here! Buttery-soft potatoes, laced with a satiny mayo dressing, and studded with smoky bacon, crunchy celery, fresh green onions, and sweet pimentos make this the best (and easiest) potato salad you will ever eat. And it’s completely foolproof.
Begin by adding the potatoes to a pot with enough cold water to cover by 2 inches. Add salt and bring to a boil. Check to see how tender they are after about 5 minutes. They should be fork-tender.
To add flavor to the potatoes while they’re still warm, toss them with apple cider vinegar and spread them out on a baking sheet to cool for at least 30 minutes before adding the dressing and remaining ingredients. This guarantees great flavor, a buttery-soft texture, and allows any excess water to evaporate, which ensures that the dressing will cling to the spuds. This is a very important step!
Once the potatoes have cooled, add them to a bowl which has the mayo, sour cream, and Dijon mustard mixed together. Gently stir to coat the potatoes.
Fold in the bacon, green onions, celery, pimentos and parsley. Season with salt and pepper.
Cover and place in the refrigerator for a minimum of one hour and up to 24 hours (which makes a great do-ahead dish). Sprinkle with paprika and serve!
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Ultimate Potato Salad
Makes: 4-6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes plus cooling time 2 hours
Ingredients
- 2 pounds New/Baby potatoes, or Fingerling potatoes, cut into two inch pieces
- Salt
- 2 tbsp apple cider vinegar
- 1/3 cup mayonnaise, regular or light
- 1/3 cup sour cream, regular or light
- 1 tsp Dijon mustard
- Freshly ground black pepper
- 1/2 pound bacon, about 6 to 8 strips, cooked until chewy-crisp and chopped
- 1/2 cup chopped green onions
- 2 stalks celery, finely chopped
- 4-ounce jar pimentos, drained and chopped
- 2 tbsp chopped fresh parsley
- Paprika, for serving
Instructions
Place the potatoes in a large pot and pour over enough cold water to cover by about two inches. Set the pan over high heat and bring to a boil. Add 1 teaspoon of salt and reduce the heat to medium-high. Gently boil until the potatoes are just fork-tender, checking for doneness after five minutes of cooking.
Drain and transfer the potatoes to a large bowl. Add apple cider vinegar and toss to coat. Transfer the potatoes to a large baking sheet and spread out in a single layer. Let cool for 30 minutes.
Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, ¼ teaspoon salt and 1/4 teaspoon black pepper.
When the potatoes have cooled completely, add them to the mayonnaise mixture and stir gently to coat. Fold in the bacon, green onions, celery, pimentos and parsley. Season to taste with additional salt and black pepper.
Cover with plastic wrap and refrigerate for a minimum of one hour, and up to 24 hours, before serving. Finish with a sprinkle of paprika, if you like.
Recipe by Arizona Republic
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