Recipe developer Adam Gallagher, one of the faces behind Inspired Taste, has shared an easy creamy potato salad recipe that he claims “is so good you’ll be licking the bowl clean.” Gallagher outlined two simple steps that he says will make all the difference to the classic side dish.
Key Tip: Vinegar on Warm Potatoes
According to Gallagher, one thing that you should do for “the best tasting potatoes” is sprinkle some vinegar on them while they’re still warm. He said: “We sprinkle apple cider vinegar over the potatoes while they are still warm, which makes them taste incredible in the salad. Trust us on this one. If you don’t have apple cider vinegar, white wine vinegar, or even pickle brine works well.”
Essential Dressing Ingredient: Mustard
As well as delicious potatoes, a good salad dressing is essential for an appetising potato salad. Gallagher emphasised that one ingredient you can’t miss out on is mustard. When it comes to “the best potato salad dressing,” he said: “It has only 3 ingredients and tastes so good we usually end up licking the bowl. Mayonnaise and sour cream make our dressing extra creamy without being too heavy, while yellow mustard adds a bright kick of flavour and colour.” He added: “(We usually use Dijon mustard in our recipes, but classic yellow mustard wins here!). As for substitutions, plain yoghurt works wonderfully as a substitute for sour cream, and using homemade mayonnaise makes this extra special.”
Complete Recipe for Creamy Potato Salad
Gallagher provided the full recipe, which has been a winner in his family for years. The ingredients include 907g small yellow, red or white potatoes; 1/2 medium red onion, finely chopped; 1 tablespoon apple cider vinegar; 113g sour cream; 56g mayonnaise; 1 tablespoon yellow mustard; 3 celery stalks, finely chopped; 1 medium dill pickle, finely chopped; 2 hard-boiled eggs, peeled and chopped; 1/4 cup chopped fresh herbs; and salt and freshly ground black pepper.
The method begins by placing the potatoes in a large pot and covering with 1 1/2 inches of water. Season the water with 1 teaspoon of salt per quart. Bring to a boil, then reduce the heat and simmer until the potatoes are easily pierced with a fork, 15 to 20 minutes. Meanwhile, place the chopped onions in a small bowl and cover with cold water. Let sit for 10 minutes, then drain and rinse to tone down the sharp, raw flavour. Just before the potatoes are ready, fill a medium bowl with ice and cold water. Drain the cooked potatoes and immediately transfer them to the ice bath. Once cool enough to handle but still a bit warm in the middle, remove them from the water and peel (the skins should easily pinch and pull away). Chop the peeled potatoes into bite-sized chunks and place them in a large bowl. Sprinkle the vinegar over the potatoes and season lightly with salt. In a small bowl, whisk together the sour cream, mayonnaise, and mustard. Add the dressing, drained onions, celery, pickles, chopped eggs, and fresh herbs to the potatoes. Gently toss, being careful not to mash the potatoes. Season to taste with salt and pepper. If time allows, refrigerate for at least 30 minutes before serving.
Gallagher’s tips and recipe offer home cooks a simple way to elevate their potato salad with minimal extra effort, ensuring a creamy, flavourful result that is sure to be a hit at any gathering.
