I absolutely adore this potato salad recipe because it’s the perfect balance of creamy, tangy, and fresh, making it a nostalgic crowd-pleaser at any gathering. Plus, the comforting combination of Yukon Gold potatoes and the crunch of celery and red onions always brings me back to lazy summer picnics and family barbecues.
I love making Ensalada De Papa Americana, a classic potato salad that is a flavor and texture bomb. For the perfect base, I cube and boil about 2 ½ lbs.
of Yukon Gold or Russet potatoes until tender. Salting the cooking water well ensures that the potatoes are seasoned throughout.
After draining and letting the steam carry away any excess moisture (you want them to be dry, not watery), I mash them in a bowl with ½ cup of mayonnaise and 2 tablespoons of spicy brown mustard.
Ingredients
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Ingredient Quantities
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- 2 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 3 large hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- Paprika for garnish (optional)
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Instructions
1. Put the potatoes, diced, into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until the potatoes are tender enough in the middle that you could easily poke a fork through them. Drain and cool.
2. In a big mixing bowl, blend together the mayonnaise, yellow mustard, apple cider vinegar, salt, and freshly ground black pepper. Stir until everything is well mixed.
3. After the potatoes have cooled, place them in the bowl with the mayonnaise mixture. Stir gently until the potatoes are uniformly covered.
4. Incorporate the finely chopped celery, red onion, and crumbled hard-boiled eggs into the potato mixture. Carefully mix to combine.
5. Chopped fresh parsley should be added to the salad, which must then be given a gentle mix so that the parsley is evenly distributed throughout the salad.
6. Sample the salad and change the seasoning if necessary, adding more salt or pepper to make it match your taste.
7. After mixing, wrap the bowl tightly with plastic wrap and refrigerate it for at least 1 hour. This is done to ensure that the flavors meld together.
8. Prior to serving, the salad should be gently stirred and then plated in a serving dish.
9. If you want an extra pop of color and flavor, you might think about sprinkling a little paprika over the top.
10. As a revitalizing accompaniment, serve this dish cold. Delicious and creamy, it manages to be American-style while remaining international in potato salad’s signature deliciousness. Enjoy!
Equipment Needed
1. Large pot
2. Fork
3. Colander or sieve
4. Big mixing bowl
5. Measuring cups and spoons
6. Mixing spoon or spatula
7. Knife
8. Cutting board
9. Plastic wrap
10. Serving dish
FAQ
- Q:Is it possible to use other kinds of potatoes in this recipe? A: Yes, you can use other kinds of potatoes for this recipe, but I’d highly recommend sticking with either Yukon Gold or Russet for their superior texture.
- Q:If I prefer a salad that’s not as heavy as one made with mayonnaise, is there a substitute? A: You might try Greek yogurt for some or all of the mayonnaise. Or you could try light sour cream. All three options maintain the thickness needed for a good salad.
- Q:How can I make this recipe suitable for vegans?
A: Use vegan mayonnaise and leave out the eggs. For additional texture, you can include more celery and red onion. - Q:How far in advance can I prepare this salad?
A: It can be prepared as much as 24 hours in advance. Place in the refrigerator and stir in fresh parsley, chopped, just before serving. - Q:How do I prevent the potatoes from becoming too mushy?
A: Simmer the tubers until barely done, or tender but not mushy, about 10-15 minutes, and immediately douse in cold water to stop cooking. - Q:Can I add other ingredients for more flavor? A: Absolutely! Including dill pickles or chives would make an awesome addition! Also, feel free to adjust any seasonings to make it taste how you like!
- Q:What if the salad appears to be too dry or too wet? A: If it is too dry, mix in some more mayonnaise. If it is too wet, add more diced potatoes.
Substitutions and Variations
1 cup Greek yogurt, instead of mayonnaise
Use 2 tablespoons of Dijon mustard instead of yellow mustard.
1 tablespoon white wine vinegar instead of apple cider vinegar
1/2 cup scallions, finely diced, in place of red onion
2 tablespoons dill, chopped, instead of fresh parsley.
Pro Tips
1. Choose the Right Potatoes: Yukon Gold potatoes provide a creamy texture and maintain their shape well after boiling, while Russet potatoes are fluffier. If you prefer a creamier salad, opt for Yukon Gold; if you like a bit more texture, Russets are a great choice.
2. Perfectly Cooked Potatoes: To ensure even cooking, start with cold water when boiling the potatoes. This allows the heat to penetrate evenly, preventing the outside from becoming mushy before the inside is cooked.
3. Cooling the Potatoes: After boiling, allow the potatoes to cool completely before mixing them with the mayonnaise dressing. This helps the potatoes maintain their shape and prevents the mayonnaise from becoming oily.
4. Flavor Enhancements: For added flavor, consider adding a tablespoon of dill pickle relish or a teaspoon of smoked paprika to the dressing. These can provide extra tang and depth to the salad.
5. Resting Time: Letting the salad sit in the refrigerator for at least an hour is crucial for the flavors to meld. For even better results, consider making it a day ahead. This will enhance the overall taste and texture.
Ensalada De Papa Americana Recipe
My favorite Ensalada De Papa Americana Recipe
Equipment Needed:
1. Large pot
2. Fork
3. Colander or sieve
4. Big mixing bowl
5. Measuring cups and spoons
6. Mixing spoon or spatula
7. Knife
8. Cutting board
9. Plastic wrap
10. Serving dish
Ingredients:
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- 2 pounds potatoes (Yukon Gold or Russet), peeled and diced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 3 large hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- Paprika for garnish (optional)
“`
Instructions:
1. Put the potatoes, diced, into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until the potatoes are tender enough in the middle that you could easily poke a fork through them. Drain and cool.
2. In a big mixing bowl, blend together the mayonnaise, yellow mustard, apple cider vinegar, salt, and freshly ground black pepper. Stir until everything is well mixed.
3. After the potatoes have cooled, place them in the bowl with the mayonnaise mixture. Stir gently until the potatoes are uniformly covered.
4. Incorporate the finely chopped celery, red onion, and crumbled hard-boiled eggs into the potato mixture. Carefully mix to combine.
5. Chopped fresh parsley should be added to the salad, which must then be given a gentle mix so that the parsley is evenly distributed throughout the salad.
6. Sample the salad and change the seasoning if necessary, adding more salt or pepper to make it match your taste.
7. After mixing, wrap the bowl tightly with plastic wrap and refrigerate it for at least 1 hour. This is done to ensure that the flavors meld together.
8. Prior to serving, the salad should be gently stirred and then plated in a serving dish.
9. If you want an extra pop of color and flavor, you might think about sprinkling a little paprika over the top.
10. As a revitalizing accompaniment, serve this dish cold. Delicious and creamy, it manages to be American-style while remaining international in potato salad’s signature deliciousness. Enjoy!
