Easy broccoli salad recipe

See how to make our homemade potato salad with a simple classic dressing. How To Make The Best Potato Salad There’s no need to be intimidated. Potato salad easy broccoli salad recipe very simple to make.

With a few tricks, you’ll be making it like a pro in no time. While we’re on the subject of potatoes, you should know that we love them around here! The Best Potatoes To Use Small, waxy, and thin-skinned potatoes are best for potato salad. They are quick-cooking, and since they are already small, there’s no need to chop them before cooking them.

Whole cooked potatoes maintain more of their flavor and natural sweetness. We’re also partial to the texture of potatoes when they are cooked whole compared to chopped. If that’s all you have, don’t worry. Chop them before cooking — they are much larger and take a long time when cooked whole. How To Cook The Potatoes We simmer potatoes whole in salted water when making potato salad. It’s important to add a generous amount of salt to the cooking water.

By salting the water, the flavor of the potatoes comes out. They won’t taste salty, only like excellent potatoes. Potatoes are cooked when you can push a fork through the center. When they are done, drain the potatoes and add them to an ice bath, which stops them from cooking. After 2 to 3 minutes they are cool enough to handle.

While I love using skin-on potatoes for mashed potatoes, I like to remove the peel from the potatoes for this. Since I use small potatoes, peeling them before cooking would be a frustrating task. Instead, I cook my potatoes with the peel on, let them cool, and then peel. They taste better and don’t get waterlogged. Bring the water to a boil then reduce to a gentle simmer.

Add a generous amount of salt to the cooking water. Without salt, the potatoes won’t taste very good. Cook potatoes until fork tender, drain them then add to an ice bath, stopping them from overcooking. My Favorite Potato Salad Dressing Our potato salad recipe airs on the classic, more traditional side, but we do have a couple of tweaks.

If you are looking for a non-creamy dressing, take a look at our green bean and potato salad with feta and olives or this herby, mayo-free version. For the salad dressing, we use mayonnaise and sour cream. Both make the dressing extra creamy, but mayonnaise can be heavy by itself. Adding the sour cream lightens up the dressing a bit. If you’re used to only using mayonnaise, try adding a bit of sour cream next time. When I really want to up my potato salad game, I use homemade mayonnaise.