You won’t see an awful lot of potato salad photos on social media.
In this day and age, where bright and eye catching content rules, the creamy white colour scheme of potatoes is hardly going to catch your attention – when there’s plenty of the rainbow coloured smoothies and OTT burgers that floods our social media streams. And just like how people may often choose menu items at cafes on the basis of how ‘Instagrammable’ they are, I too am sometimes guilt of selecting recipes which look pretty in favour of other less photogenic ones.
But most of my favourite recipes are infact, the not so good looking ones.
Just like this potato salad.
I’ve written before about how our family still aren’t the biggest salad fans. Afterall, there aren’t many salads in Chinese cuisine. But one of the salads which has made its way into our family tradition is the humble potato salad. The cheap store bought kind, but well loved nonetheless. Our steak nights would not be complete without it!
It’s probably not really all worth the effort recreating this one at home, since it is cheap and so accessible. I mean, the supermarket we usually get it from is literally a ten minute walk from my home. As opposed to the hour or so it takes to prepare this. But I couldn’t resist.
I’ve kept the recipe as similar to the store bought version we’re familiar with. It’s a very simple and straight forward potato salad recipe. No fancy ingredients, nothing wacky. Just potatoes and dressing. The best kind of potato salad, I would argue.
You’ll want to cook the potatoes a little softer than you might think. The first time I made this recipe, I accidentally left the potatoes unattended and thought I had complete messed up. But the fluffier texture you get from cooking that little longer, and the fact they’re a tad firmer when cooled, makes for the perfect texture. And as an added, cooling potatoes means that they have more resistant starch- a type of starch that is digested by the ‘good’ bacteria in the large intenstine, which supports gut health!
The dressing is the perfect balance of tangy and creamy, and paired with the fluffy potatoes, makes the perfect combination. I serve this alongside some veggies and protein for a balanced meal, but if you’d like something more you could also add in some boiled eggs or chickpeas for some extra protein. Either way, it’s a winner!
Here’s the recipe:
- 8 Medium Potatoes
- 2T White Vinegar
- 1 Cup Mayonnaise
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1 tsp onion sald
- 3/4 tsp pepper
- 1/2 cup dill
- 1 dill pickle, finely chopped
- 1T Dijon Mustard
- 1tsp paprika
- salt and pepper, to taste
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but not falling apart, about 15 minutes. Drain, cool, peel and chop. Toss in white vinegar, then refrigerate for at least 2 hours.
- Mix together the remaining ingredients. Add the potatoes and mix until well combined. Refrigerate until chilled.