Mayonnaise potatoes are the perfect side dish for any meal. This potato salad recipe is a real crowd pleaser, combining the classic flavors of mayonnaise, red onions, and mustard. With its rich texture and delicious taste, it's a must-have on the holiday table. Using a simple recipe, it's easy to make and always a hit, making it a delicious way to impress your guests.
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The beauty of this mayonnaise potato recipe lies in its harmonious blend of ingredients, each contributing its delicious flavor and unique texture.
The creaminess of the mayonnaise melds seamlessly with the sharpness of red onions, while the tangy kick of mustard adds depth and zest.
The tender yet firm potatoes serve as the perfect canvas for these flavors, absorbing and complementing them.
Each bite offers a delightful contrast — the softness of the potatoes, the crunch of the onions, and the smooth, velvety texture of the mayonnaise.
The mixture of consistency and tastes makes this dish not just a side but a memorable experience.
For more potato side dish recipes, you can check microwave-baked potatoes, Italian mash potato gateau, potato gratin, Russian salad, Sicilian potato salad
Ingredients
The ingredients for this potato salad are very simple:
- Potatoes: The star of the dish, potatoes provide a hearty and comforting base that soaks up the flavors of the other ingredients.
- Red Onion: Adding a touch of crunch and a hint of sharpness, red onions contrast beautifully with the creamy elements of the salad.
- Fresh Chives: These delicate herbs infuse the salad with a subtle oniony flavor, enhancing its freshness and vibrancy.
- English Mustard: A dollop of this mustard introduces a spicy kick, elevating the overall taste and depth of the salad.
- Mayonnaise (or Homemade Mayonnaise): The binding agent of the salad, mayonnaise lends a silky texture and rich flavor, whether you opt for store-bought or whip-up your own.
- Non-Treated Lemon: A squeeze of this lemon imparts a zesty freshness, brightening the dish and balancing the richness of the mayonnaise. You can substitute the lemon juice with white vinegar
- Salt & Black Pepper: Essential seasonings that fine-tune the flavors, ensuring the salad is seasoned to perfection.
Selecting the Potatoes
When crafting the ideal potato salad, the choice of potato is paramount.
Not all potatoes are created equal, and understanding the difference between waxy and starchy potatoes is important for achieving a creamy and flavorful outcome.
- Waxy potatoes have smooth, thin skin and a firm, moist texture. They hold their shape well when cooked, making them ideal for boiling, roasting, and using in salads. Examples include red and new potatoes.
- On the other hand, starchy potatoes have a thicker skin and a fluffier, dry texture when cooked. They're great for mashing, frying, and baking because they absorb flavors well and have a crispy exterior. Common starchy potatoes include Russets and Idaho potatoes.
Here are some types of potatoes you can use:
- Baby Potatoes: These tiny delights are often favored for their tender texture. Typically, they're left unpeeled in salads, allowing for a rustic touch. However, if their skin feels too thick, it might hinder the absorption of the mayonnaise, so it's something to be mindful of.
- Small Potatoes: Slightly larger than baby potatoes, these are versatile and can be used in various dishes, including potato salads. Their size ensures even cooking and a good bite.
- Red Potatoes: Known for their waxy texture, red potatoes hold their shape well when cooked. Their subtly sweet flavor complements the rich mayonnaise, making them popular for many potato salad recipes.
- White Potatoes are slightly more starchy than red potatoes but can still be used in salads. Their neutral flavor profile acts as a blank canvas, soaking up the flavors of the other ingredients.
Make sure you use potatoes of the same size so when you boil them they all need the same cooking time.
The Mayonnaise
The creamy mayonnaise is what makes this potato salad stand out.
If you're up for it, a homemade mayonnaise recipe using olive oil and egg yolks can elevate the dish.
But remember, homemade versions use raw egg yolks.
If that's a concern, or if you can't find pasteurized eggs, a good quality store-bought creamy mayonnaise works just as well
Herbs and spices
Achieving the right balance in a potato salad is all about harmonizing the flavors.
The creaminess of the mayonnaise serves as the base, but the additional ingredients give the dish its character.
Fresh chives add a subtle oniony touch without overpowering, while the zesty kick of lemon juice brightens the mix.
The inclusion of red onion offers a mild, sweet crunch, and the English mustard brings a bold, spicy depth that sets this salad apart.
In Italian culinary traditions, we often avoid mixing onion with garlic so you won't find any garlic here.
Instead, the chosen ingredients work in tandem to create a flavorful and memorable potato salad.
Here you can find out more about herbs used in Italian cooking.
Instructions
- Start by washing the potatoes and placing them in a large pot of heavily salted water. Boil them for 15-20 minutes until they are fork tender.
- After boiling, strain the warm potatoes and allow them to cool down completely.
- While the potatoes are cooling, prepare the mayo sauce by mixing the mustard, mayonnaise, and lemon juice in a large mixing bowl.
- Peel off the potato skins and cut them into chunks when the potatoes have cooled.
- Add chives and onion to the potatoes, then toss them in the mayo sauce. Adjust with salt and pepper if necessary.
How to serve it
Our potato salad's creamy texture and rich flavor make it a versatile side dish, fitting seamlessly into various meal settings.
Its ability to be prepared hours in advance makes it a buffet star, standing out yet harmonizing with a range of dishes.
- BBQ Meats: The creaminess of the potato salad provides a soothing counterpoint to the smoky and charred flavors of barbecued meats. Whether it's ribs, steaks, lamb, pork chops or sausages, the salad acts as a cooling agent against the heat of the grill.
- Seafood Delights: Baked or grilled seafood, seafood platter with their delicate flavors, find a hearty companion in our potato salad. The creaminess complements the tender textures of fish or shrimp.
- Cold Meats: The richness of cold cuts like roast beef, vitello tonnato, carpaccio, or bresaola is balanced by the potato salad's cool and creamy profile. It adds a touch of freshness to these savory dishes.
- Other Side Dishes: To create a diverse buffet spread, consider adding dishes that contrast the creaminess of the potato salad. Tabbouleh brings a herby freshness, grilled zucchini offers a charred flavor, pasta salad introduces a different texture, while Russian salad and rice salad provide variations in creaminess and taste.
Variations
The beauty of the classic potato salad lies in its adaptability.
While this recipe has charm, there's always room to experiment and make it your own.
Here are some variations to consider:
- Herbs Galore: Fresh parsley, dill, basil, or cilantro can add a refreshing twist to the classic mayonnaise base.
- Veggie Boost: Incorporate crunchy bell peppers, radishes, or green beans for added texture and color.
- Protein Punch: Add diced grilled chicken, flaked tuna, or even crispy bacon bits for a heartier version.
- Spicy Kick: For those who like a bit of heat, chopped jalapeños or a dash of hot sauce can elevate the dish.
- Cultural Twists: Explore the German-style potato salad with vinegar and mustard base or the Spanish version with olives and tuna.
Remember, the classic potato salad is just a canvas.
Feel free to paint it with the flavors and ingredients you love!
For more ideas, you can check out the recipe: Russian salad.
Storing
Proper storage is key to maintaining the freshness and flavor of your potato salad.
Here's how to do it right:
- Cool Before Storing: Before placing the potato salad in the refrigerator, ensure it has cooled to room temperature. This prevents condensation inside the container, which can make the salad soggy.
- Airtight Containers: Transfer the salad to an airtight container. This prevents any strong odors from other foods and maintains the salad's moisture.
- Refrigeration: Store the potato salad in the refrigerator if you plan to eat it within 3-4 days. The cold temperature slows bacterial growth, ensuring the salad remains safe to eat.
This recipe is not suitable for the freezer
Common Pitfalls and How to Avoid Them
Navigating the world of potato salad can sometimes come with its own set of challenges.
Here are some common pitfalls and how to sidestep them:
- Overcooked Potatoes: One of the most common mistakes is overcooking the potatoes, leading to a mushy salad. To avoid this, choose same-size potatoes, closely monitor your potatoes as they boil and test them with a fork. They should be tender but still hold their shape.
- Underseasoned Salad: Potatoes need a good amount of seasoning. If your salad tastes bland, it might need more salt, pepper, or other seasonings. Always taste and adjust before serving.
- Watery Salad: If your potato salad is too watery, it could be because the potatoes were still warm when you added the mayo or because of condensation. Always let your potatoes cool completely before mixing, and if storing, ensure the salad is at room temperature before refrigerating.
- Too Much Mayo: While mayo adds creaminess, too much can overpower the other flavors. Start with a smaller amount and add more as needed.
- Not Letting Flavors Marinate: Potato salad tastes better when it melts together. Make it a few hours ahead of serving time and let it sit in the fridge if possible.
- Using the Wrong Potatoes: All potatoes are not created equal. Opt for waxy potatoes like red or Yukon gold for a firm yet creamy texture. Starchy potatoes, like russets, can become too soft.
By being aware of these common pitfalls and knowing how to tackle them, you'll be on your way to creating the perfect potato salad every time.
Top tips
- Prepare and boil the potatoes on the day you want to serve the salad for the best taste and texture.
- Do not peel the potatoes before boiling them, they will absorb too much water
- To check if the potatoes are cooked, pierce them with a knife. It should glide through easily.
- Avoid overcooking the potatoes to prevent them from turning mushy when mixing the salad.
- Dice the potatoes into roughly 1-inch (2.5 cm) squares for the right balance of potato and dressing.
- Let the salad sit for at least an hour, letting the potatoes soak up the flavors.
- Consider steaming the potatoes in a pressure cooker or microwave as an alternative to boiling.
Recipes you might also like
For more vegetarian recipes, check out the category: Mediterranean Vegetables & Fruits
This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party
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📋The Best Creamy Potato Salad Recipe With Mayonnaise
Ingredients (Commissions Earned)
- 4 medium charlotte Potatoes
- ½ red onion
- 1 bunch fresh chives
- 1 teaspoon original English mustard
- ½ cup mayonnaise or your can use homemade mayonnaise
- 1 non treated lemon
- 1 tablespoon sea coarser salt
- salt & pepper
Equipment (Commissions Earned)
Instructions
- Wash and boil the potatoes in salted water (1 tablespoon of coarse salt) for 20 minutes.4 medium charlotte Potatoes, 1 tablespoon sea coarser salt
- Once they are done, strain them and let them cool down completely
- In the meantime prepare the dressing mixing the mustard, the mayonnaise and the lemon juice.1 teaspoon original English mustard, ½ cup mayonnaise, 1 non treated lemon
- Once the potatoes are cold peel and cut them into chunks.
- Add chive and onion and mix with the dressing. Adjust salt and pepper if necessary½ red onion, 1 bunch fresh chives, salt & pepper
Video
Notes
- Boil the potatoes the same day you are serving the salad. Boiled potatoes are not as nice the next day.
- To check that the potatoes are properly cooked you can pierce them with a knife. The knife should go through the potato smoothly.
- Do not cook the potatoes too much otherwise they will mash when stirring the salad.
- Cut the potatoes in small squares about 1 in - 2.5 cm the have the perfect balance between potatoes and dressing. Too big and the potatoes will not be nicely seasoned.
- Let the potato salad rest for at least 1 hour so the potatoes have the time to absorb the flavours
Nutrition
Michelle Frank | Flipped-Out Food
This potato salad dressing sounds zippy and absolutely delicious! I especially love the inclusion of the chives and red onions.
Laura
thank you, it gives a bit of spice
Aleka
Looks like the perfect side dish! I've never heard of "charlotte" potatoes? They look like the yellow Yukon potatoes which I love! I like the addition of chives!!
Laura
Thank you Aleka, they are very common here in France.
Emily
Mmm I love a good potato salad, It's so addictive. Your mayo looks delicious!
Laura
thank you, it is homemade and will soon post the recipe