Potato salad is a classic dish, perfect for potlucks, barbecues, and summer gatherings. But let’s be honest, how many times have you made a potato salad that tastes amazing on day one, only to find it swimming in watery dressing the next day? I’ve been there! That’s why I’m thrilled to share my recipe for creamy potato salad with crispy fried onions, affectionately dubbed “The Anti-Soggy Bottom.” This recipe focuses on a simple technique that guarantees a perfectly creamy, never watery, potato salad every single time. Get ready to say goodbye to soggy sadness and hello to potato salad perfection!
Why You’ll Love This Creamy Potato Salad
This isn’t your average potato salad. Here’s why you’ll be making it again and again:
- Perfect Texture: The potatoes are creamy and tender, not mushy or waterlogged.
- Bold Flavor: The dressing is tangy, sweet, and savory, perfectly complementing the potatoes.
- Crispy Crunch: The fried onions add a delightful crunch that takes this potato salad to the next level.
- Make-Ahead Friendly: It tastes even better after a day in the fridge, making it perfect for potlucks and meal prep.
- No More Soggy Bottom: This recipe’s unique potato-drying technique ensures your salad stays creamy for days.
Gathering Your Ingredients for Creamy Potato Salad
The key to a truly exceptional potato salad lies in the quality of your ingredients. We’re aiming for a balance of creamy, tangy, and savory flavors, with a textural contrast from the crispy fried onions. The dressing is the star of this dish, so each component plays a crucial role in achieving that perfect creamy potato salad taste.
Here’s what you’ll need:
- Potatoes: 3 pounds of Yukon gold potatoes, peeled and cubed. Yukon golds are my top choice because they have a naturally buttery flavor and creamy texture. They hold their shape well when cooked, but are tender and never waxy.
- Mayonnaise: 1 cup. Use your favorite brand of mayonnaise. It forms the base of the dressing, providing richness and creaminess.
- Sour Cream: 1/2 cup. Sour cream adds a tangy flavor and extra creaminess to the dressing.
- Dijon Mustard: 1/4 cup. Dijon mustard provides a sharp, tangy flavor that cuts through the richness of the mayonnaise and sour cream.
- Apple Cider Vinegar: 2 tablespoons. Apple cider vinegar adds a subtle sweetness and acidity that balances the flavors of the dressing.
- Sugar: 1 tablespoon. Just a touch of sugar enhances the other flavors and adds a hint of sweetness.
- Salt and Black Pepper: 1 teaspoon salt and 1/2 teaspoon black pepper. Seasoning is essential! Adjust to your taste preferences.
- Celery: 1/2 cup, finely chopped. Celery adds a refreshing crunch and a mild, savory flavor.
- Red Onion: 1/4 cup, finely chopped. Red onion provides a sharp, pungent flavor that complements the other ingredients.
- Fresh Chives: 1/4 cup, chopped, plus more for garnish. Fresh chives add a delicate onion flavor and a pop of color.
- Fried Onion Pieces: 1 1/2 cups. These are the secret weapon! They add a delicious crispy crunch and savory flavor. You can find these pre-made in most grocery stores.
Crafting Your Creamy Potato Salad: Step-by-Step
Making this creamy potato salad is easier than you might think! The most important thing is to follow the steps carefully, especially the potato-drying step. This is the key to preventing a soggy potato salad. Let’s get started!
- Boil the Potatoes: Place the peeled and cubed Yukon gold potatoes in a large pot. Cover them completely with cold water. Bringing them to a boil in cold water ensures even cooking. Cook until the potatoes are fork-tender, which usually takes about 12-15 minutes. You want them to be soft enough to pierce easily with a fork, but not so soft that they fall apart.
- Drain and Thoroughly Dry the Potatoes: This is where the magic happens! Drain the potatoes very well in a colander. Then, spread them out in a single layer on a baking sheet lined with paper towels. This allows maximum surface area for moisture evaporation. Let them cool completely, which takes about 20-30 minutes. Gently pat the potatoes dry with more paper towels to remove as much excess moisture as possible. Seriously, don’t skip this step – it’s crucial! The drier the potatoes, the better the dressing adheres and the less likely your potato salad is to become watery.
- Make the Creamy Dressing: While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Whisk until the dressing is smooth and creamy. Taste and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, or sugar to suit your preferences.
- Combine Ingredients Gently: Once the potatoes are completely cooled and dried, gently add them to the bowl with the dressing. Add the finely chopped celery, red onion, and fresh chives. Gently fold everything together, being careful not to mash the potatoes. We want to keep those potato chunks intact for a nice texture.
- Chill for Flavor Fusion: Cover the potato salad and refrigerate it for at least 2 hours, or even better, overnight. This allows the flavors to meld together and the potato salad to become even more delicious. The chilling time is also important because it helps the potatoes absorb the dressing.
- Add Crispy Fried Onions Right Before Serving: Just before serving, gently fold in most of the fried onion pieces, reserving some for topping. Adding them at the last minute ensures they stay nice and crispy.
- Garnish and Serve Cold: Garnish the potato salad with the remaining fried onion pieces and a sprinkle of fresh chives. Serve cold and enjoy!
Tips for Perfect Creamy Potato Salad Every Time
Want to take your potato salad game to the next level? Here are a few extra tips and tricks:
- Don’t Overcook the Potatoes: Overcooked potatoes will become mushy and absorb too much water, leading to a soggy potato salad. Cook them until they are just fork-tender.
- Dry, Dry, Dry Those Potatoes: Seriously, I can’t emphasize this enough! The drier the potatoes, the better the potato salad.
- Use Fresh Herbs: Fresh herbs add a bright, vibrant flavor that dried herbs just can’t match.
- Taste and Adjust Seasoning: Don’t be afraid to taste and adjust the seasoning to your liking. Everyone’s taste preferences are different, so feel free to add more salt, pepper, sugar, or vinegar to suit your own palate.
- Make it Ahead: Potato salad is even better the next day, so feel free to make it a day or two in advance. Just be sure to add the fried onions right before serving.
Add a Little Spice!
Want a little kick? Add a pinch of cayenne pepper or a dash of hot sauce to the dressing. Alternatively, chopped jalapeños can also make the salad interesting, but make sure the pepper’s seeds are removed first.
Your Creamy Potato Salad Questions Answered (FAQ)
Can I use different types of potatoes?
While Yukon gold potatoes are my favorite for this recipe, you can also use red potatoes or Russet potatoes. Red potatoes have a slightly waxy texture and hold their shape well, while Russet potatoes are more starchy and will absorb more of the dressing. If using Russet potatoes, be extra careful not to overcook them.
Can I make this potato salad without sour cream?
Yes, you can substitute plain Greek yogurt for the sour cream. Greek yogurt will add a similar tangy flavor and creamy texture. You could also increase the amount of mayonnaise to compensate, but the flavor will be less tangy.
How long will this potato salad last in the fridge?
This potato salad will last for up to 3-5 days in the fridge, stored in an airtight container. Be sure to add the fried onions right before serving to prevent them from getting soggy.
Can I freeze potato salad?
Freezing potato salad is not recommended. The mayonnaise and sour cream can separate and become watery when thawed, resulting in a less-than-desirable texture.
What is the best way to chop the vegetables?
Finely chopping the celery and red onion ensures that the flavors are evenly distributed throughout the potato salad. Using a sharp knife and taking your time will help you achieve consistent results.
Enjoy Your Homemade Creamy Potato Salad!
There you have it! My secret to perfectly creamy, never soggy, potato salad with crispy fried onions. I hope you enjoy this recipe as much as my family and friends do. It’s the perfect side dish for any occasion and is sure to be a crowd-pleaser. Don’t forget to leave a comment below and let me know how it turns out! And if you’re looking for other delightful side dishes to complete your meal, why not try our golden vegetable rice pilaf or for another potato dish, check out our slow cooker cheesy potatoes. Happy cooking!
Creamy Potato Salad with Crispy Fried Onions (The Anti-Soggy Bottom)
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cubed
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh chives, chopped, plus more for garnish
- 1 1/2 cups fried onion pieces
Directions
- Boil the potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 12-15 minutes.
- Drain and DRY the potatoes: This is the key to preventing a soggy potato salad. Drain the potatoes very well. Then, spread them out on a baking sheet lined with paper towels to cool completely. Gently pat the potatoes dry with more paper towels to remove as much excess moisture as possible. This step is crucial!
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine ingredients: Add the cooled, dried potatoes, celery, red onion, and chives to the dressing. Gently fold to combine, being careful not to mash the potatoes.
- Chill: Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Add crispy onions: Just before serving, gently fold in most of the fried onion pieces, reserving some for topping.
- Garnish and serve: Garnish with the remaining fried onion pieces and fresh chives. Serve cold.