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Potato salad recipe served

Homemade potato salad

Markus and Bianca Kuchar
This homemade potato salad has a lovely balance of creamy dressing, crisp vegetables, and gentle tang. The version presented here is our family’s tried-and-tested favorite, somewhat similar to the popular Olivier salad, or Russian salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 4 hours 40 minutes
Course Salad, Side Dish
Cuisine European
Servings 18 servings
Calories 154 kcal

Equipment

stainless steel mixing bowl with flour
mixing bowl
Fissler pressure cooker
Pressure cooker (optional, for faster cooking)

Ingredients
  

  • 5 medium potatoes (approx. 2 lb or 1 kg)
  • 2 red onions (7 oz or 200 g, diced)
  • 1 cup peas (300 g fresh or frozen - we use frozen)
  • 1 cup corn kernels (300 g fresh or frozen - we use frozen)
  • 5 sweet and sour pickled cucumbers (approx. 11 oz or 320 g, diced)
  • 2 carrots (approx. 6 oz or 170g, cooked together with the potatoes and diced)
  • 4 hard-boiled eggs (diced)
  • 3 tablespoon French or Dijon mustard (whichever you prefer)
  • 0.5 cup mayonnaise (150 g)
  • 1 cup Greek-style plain yogurt (200 g)
  • 2 tablespoons apple cider vinegar (or 1 tablespoon of white vinegar)
  • 2 teaspoons salt (We like using Himalayan pink salt)
  • 1 teaspoon sugar
  • 5 tablespoons pickle juice from pickled cucumbers (optional)
  • 1 cup diced ham or cooked bacon (optional meat variant)

Instructions
 

  • Cook the potatoes and carrots - steam or boil, for 5 minutes in a pressure cooker or 20 minutes in a regular pot.
  • Hard-boil the eggs for 10 minutes (from when the water boils). Once done, cool them in a cold water bath.
  • Let the potatoes, carrots and eggs cool completely before adding to salad, or the heat will spoil the mayonnaise - it will will separate and turn oily.
  • Once cool, peel the skin off the potatoes, and dice them into small cubes (about ½ inch, or 1 cm).
  • Peel the shells from the hard-boiled eggs, and cut them into similar small pieces.
  • Dice the cooled carrots and pickled cucumbers again into small, about ½ inch pieces.
  • Finely chop the red onion.
  • In a large mixing bowl, combine the diced potatoes and carrots with the red onion, pickled cucumbers, frozen peas, and frozen corn.
  • Add the wet ingredients to the bowl with salad mixture - the mayonnaise, white yogurt, and mustard.
  • Add seasonings to the bowl - the vinegar, salt, sugar, and the pickle juice (optional).
  • Use a spatula or large spoon to fold in and mix all ingredients well together.
  • (Optional) Taste the mixture and adjust the seasoning based on your preference. Add more vinegar or pickle juice for tang, or salt for savory depth, or sugar for sweetness.
  • Cover the bowl with a lid or plastic wrap and rest the potato salad in the fridge for at least a few hours until chilled. Ideally, prepare the salad the day ahead and leave it in the fridge overnight.

Nutrition

Serving: 170gCalories: 154kcalCarbohydrates: 17gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 49mgSodium: 561mgPotassium: 341mgFiber: 2gSugar: 4gVitamin A: 1328IUVitamin C: 16mgCalcium: 41mgIron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword potato
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