Double Dressing Potato Salad
Potato salad is a classic dish that has been a staple of picnics and barbecues for generations. This delicious side dish is made with boiled potatoes and a variety of other ingredients, such as mayonnaise, mustard, different meats, eggs and many more possible add-ins. Potato salad is a versatile dish that can be made in many different ways, depending on your personal taste and the occasion.
Potato salad is believed to have originated in Germany in the 18th century. The first recorded potato salad recipe dates back to 1837 and was published in a cookbook by a German chef named Johann Georg August Gugel. The dish quickly spread throughout Europe and became popular worldwide.
Potato salad can be made with a variety of different ingredients, depending on your personal preferences. Some of the most commonly used ingredients include:
1. Potatoes – Potatoes are the star of the dish and are typically boiled until they are soft. Waxy potatoes are best used in potato salad as they better hold their shape when cooked.
2. Mayonnaise – Mayonnaise is the original base of the potato salad dressing and gives it a creamy texture.
3. Mustard – Mustard is often added to potato salad for flavour and to give it a tangy kick. This is one of the original ingredients for the original potato salad, Germans use wholegrain, French use Dijon. Both are excellent choices.
4. Onions – Onions are a common ingredient in potato salad and add a bit of crunch and flavour. I like to add red onion as I like the flavour and the bright pop of purple colour that comes along with it.
5. Celery – Celery is another popular ingredient in potato salad and adds a bit of freshness and crunch. To be honest, not really a fan, I never use this.
6. Pickles – Pickles can be used to add a bit of sourness and crunch to potato salad. A delicious add in that I use sometimes depending on other dishes.
7. Bacon or Ham – Bacon/Ham is sometimes used in potato salad to give it a smoky flavour. I love using this, it adds so much flavour and goes so well with the other ingredients.
8. Hard-boiled eggs – Hard-boiled eggs are a classic ingredient in potato salad and add a bit of protein. Just dice them and add to the mix.
9. Sour cream – Some people like to use sour cream instead of mayonnaise to give their potato salad a tangy flavour. I absolutely love the tang that comes with the sour cream, and that is why I do a 50/50 mix of sour cream and mayonnaise.
10. Herbs – Fresh herbs, such as parsley, dill, and chives, can be used to add a bit of freshness and flavour to potato salad. Chives are my absolute favourite to add.
Whether you prefer a classic recipe or a more modern twist, there are countless ways to make potato salad your own. This recipe is just a base. It’d perfectly delicious as is, but if you want to add any additional ingredients, it’s sure to elevate the dish. With its creamy texture and delicious flavour, potato salad is sure to be a hit at your next picnic or barbecue.
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Double Dressing Potato Salad
Equipment
- 1 large pot for boiling potatoes
- 1 kitchen scale
- 1 large salad bowl
- 1 strainer/colander
Ingredients
- 1 kg/2.2lbs potatoes peeled and diced into diced
- 2 tsp salt
- ½ red onion finely diced
Dressing #1 (French Dressing)
- 1 tbsp Dijon mustard
- 1½ tbsp white wine vinegar or champagne vinegar
- 60mL extra virgin olive oil
- 1 tbsp water
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp black pepper fresh ground
- 1 tsp garlic powder
Dressing #2 (Mayo Dressing)
- 70 grams/2.5oz mayonnaise whole egg
- 70 grams/2.5oz sour cream full fat
- ½ tsp salt
- ¼ tsp pepper fresh ground
Instructions
- Add peeled and diced potatoes to your large pot, add salt, and fill with water til it reaches 2cm above the potatoes. Place pot on high heat and cook until a butter knife can go cleanly through a piece of potato. Drain potatoes into a colander/strainer.
- While potatoes are boiling, add all ingredients for the French dressing into your large salad bowl and whisk well to combine. Add the finely diced red onion.
- Once potatoes are drained, let the potatoes lose their steam for about 1 minute, then add to the French dressing. Gently fold and stir to combine so every inch of potato is flavoured with the dressing. The hot potatoes are going to suck up most of, if not all of this dressing while in the fridge and it will season the potato from within. Refrigerate for 2-4 hours until cold.
- Remove the potato salad from the fridge and give it a gentle stir. Add the ingredients for the mayo/sour cream dressing and stir until well combined and every potato piece is covered in dressing. Serve or put it back in the fridge for later consumption.