Classic Red Potato Salad Recipe
Cook Time: 12 minutes
Prep Time: 10 minutes
Total Time: 22 minutes
Description: From Lee Bailey’s The Way I Cook, this red potato salad has garnered a loyal following, quickly becoming a staple at gatherings and potlucks. It is remarkably easy to prepare and features a harmonious blend of flavors that elevate the humble potato into a dish that is truly greater than the sum of its parts. This recipe is not just about feeding the belly; it’s about creating connections through food, making it perfect for family reunions, picnics, or casual barbecues.
Recipe Category
Potato Salad
Keywords
Vegetable, Low Protein, Low Cholesterol, Under 30 Minutes, Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Small red potatoes | 2 ½ pounds |
| Kosher salt | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Sour cream | ½ cup |
| Crème fraîche | ½ cup |
| Mayonnaise | ¼ cup |
| Fresh basil (chopped) | ¼ cup |
| Flat-leaf parsley (chopped) | 1 cup |
| Garlic (minced) | 2 cloves |
| Vinegar | 1 tablespoon |
| Worcestershire sauce | 1 teaspoon |
| Dijon mustard | ½ teaspoon |
| Fresh ground black pepper | to taste |
| Additional salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 263.8 kcal |
| Total Fat | 10.6 g |
| Saturated Fat | 3.2 g |
| Cholesterol | 15.1 mg |
| Sodium | 1538.1 mg |
| Total Carbohydrates | 39.1 g |
| Dietary Fiber | 4.3 g |
| Sugars | 3.6 g |
| Protein | 4.6 g |
Instructions
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Prepare the Potatoes: Begin by placing the small red potatoes into a large pot, covering them with lightly salted water. To enhance the flavor profile right from the start, add the lemon juice to the water. This step not only seasons the potatoes but also helps to preserve their vibrant color.
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Boil and Cook: Bring the pot of potatoes to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium, allowing the potatoes to simmer gently. Cook them until they are tender, which should take approximately 12 minutes; a sharp knife should easily pierce through them without much resistance.
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Drain and Cool: Once the potatoes are cooked to perfection, drain them thoroughly and set them aside to cool. This cooling step is essential as it will prevent the dressing from separating when mixed.
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Prepare the Dressing: While the potatoes are cooling, take a large mixing bowl and whisk together the remaining ingredients: sour cream, crème fraîche, mayonnaise, chopped fresh basil, chopped flat-leaf parsley, minced garlic, vinegar, Worcestershire sauce, Dijon mustard, and a sprinkle of fresh ground black pepper. This mixture should be creamy and fragrant, embodying a delightful blend of flavors that will coat the potatoes beautifully.
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Combine Potatoes and Dressing: Once the potatoes have cooled, cut them into bite-sized pieces, leaving the skins on for added texture and flavor. Gently fold the warm potatoes into the prepared dressing, ensuring that each piece is generously coated. The warmth of the potatoes will allow them to absorb the flavors of the dressing, making the salad even more delicious.
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Chill and Serve: To allow the flavors to meld beautifully, cover the potato salad and chill it in the refrigerator until it’s time to serve. Aim for at least 30 minutes to let the ingredients develop a cohesive taste. When ready to enjoy, give the salad a gentle stir and taste for seasoning, adding more salt or pepper if necessary.
With its vibrant colors, creamy texture, and a delightful combination of herbs and spices, this Classic Red Potato Salad is sure to be a crowd-pleaser at any gathering. It encapsulates the essence of comfort food while being refreshingly light, making it an ideal side dish for a myriad of meals. Prepare to bask in the compliments that will surely follow each serving!
