• Torah Chef

Potato Salad that you'll actually like!

Most people, like myself, are not a huge fan of Potato Salad. I think the biggest reason being that the mass produced variety is usually full of strange flavors and ingredients. I went on a mission to change this bias I have against potato salad, and pretty much nailed it. This recipe may not be life changing, but you may find yourself craving potato salad, rather than dreading it!

Herb Potato Salad 3 # Red Potatoes, Sliced 3 eggs, hard boiled and chopped 1 bunch Green onions, finely chopped 1 c mayo ⅓ c Sour Cream 2 TB pickle Juice ¼ c chopped dill pickles (use a good pickle, I used schwartz spicy pickles) 2 tsp dry dill ½ bunch chopped parsley 1 TB Dijon Mustard 2 tsp Yellow Mustard 2 ribs celery, finely diced 2 tsp Black pepper 2 tsp salt +/- to taste

In a large pot add sliced potato into water with a generous amount of salt. Bring to a boil, and cook until the potatoes are just tender, but not quite ready to break too easily. Drain and let sit in the colander for 10 minutes. This will dry the potatoes and finish the cooking process. What you'll end up with (pictured) are slightly breakable slices. This is important to achieve the peak texture experience to make a creamy, but not too crumbly potato salad.




Combine all the other ingredients while the potatoes are resting/draining. Add the potatoes, which should still be warm, and gently fold until well combined. Check for salt. Place in the fridge to chill completely before serving.


Here's the finished product. I garnished with sliced boiled egg, pickled red onions (I'll share and link a quick recipe soon), chopped dill pickle, parsley and a pinch of smoked paprika




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