Recipe: Basic Potato Salad

Basic Potato Salad, Courtesy:
Basic Potato Salad, Courtesy:

Use this basic potato salad recipe as a starting point for your picnic salad. You can then experiment with adding ingredients you like; consider adding peas, bacon, or ham – the sky is the limit.

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise


  1. Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.

  2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer.

  3. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

  4. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

  5. Add hot potatoes to vinegar mixture; toss to combine.

  6. Cool to room temperature, tossing occasionally, about 1 hour.

  7. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine.

  8. Serve, or cover and refrigerate up to 2 days.

Food Mingle Blog Alternatives and Substitutions:

  • I say splurge and go with the full fat mayo – the light mayo works out, especially if you are watching your caloric intake, but the full fat may really makes this salad extra rich and creamy.

Yield: 8 servings

Source:, Everyday Food, June 2007



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