Better Homes And Gardens Creamy Sweet Potato Salad

creamy potato salad

David Tsay

Some say the first day of summer is in June. Others mark it as the end of school, or perhaps the first day the temperature reaches above a certain level. We say summer begins the day we get to gather with friends at a barbecue and dollop a big old heap of creamy potato salad onto a paper plate.

If you're the one bringing the side dish to the cookout, you'll want to make sure your recipe is absolutely bulletproof. Here, then, our tips for making an outstanding summer potato salad — the way it should be.

What is the Best Potato for Potato Salad?

Both waxy potatoes (like Yukon Gold or red new potatoes) and starchy potatoes (like russets) have their advantages and their drawbacks. While some love russets for their ability to absorb seasoning, many find that the starchier potatoes fall apart too easily when cooked.

We recommend the waxier (and smaller!) red new potatoes, which have a thin skin you can leave on, and hold their shape well after cooking, so the pieces won't fall apart on your fork.

Should You Peel Potatoes for Potato Salad?

This is a matter of personal preference. If you're using a thin-skinned potato like red potatoes the skin will add color and not likely affect flavor or consistency. Thicker skinned potatoes like russets should be peeled, however.

Should You Salt the Water When Boiling?

Yes, most definitely! Salt a pot of cold water heavily—just as you would for making pasta. This serves two important functions. Not only does it lightly flavor the potatoes, but more importantly, it prevents sodium and flavors from leaching out of the potatoes into the water.

What Size Should I Cut the Potatoes?

We find that keeping all parts of the salad more or less bite-sized works best, so we recommend cutting your potatoes into 1/2 to 1 inch pieces —— though you can adjust the size to your preference. More important, however, is keeping all the pieces the same size with each other. This will ensure they cook evenly, and fewer bites are either under or overcooked.

What Else Should I Add to My Potato Salad?

While our recipe keeps it simple (and classic) with a creamy herb dressing and a blend of potatoes, celery, fennel, and eggs, you should feel free to adjust the ingredients to your own taste! Some like to use miracle whip instead of mayonnaise and sour cream. Others like to add sweet pickles, red onion, or even bacon and sun-dried tomatoes! Try it our way once or twice, and then start experimenting, and make it your own!

Yields: 8 servings

Total Time: 0 hours 25 mins

2 1/2 lb.

red new potatoes, cut into 1/2-inch pieces

Kosher salt

Freshly ground black pepper

3/4 c.

sour cream

1/4 c.

mayonnaise

3 tbsp.

fresh lemon juice

2 tbsp.

Dijon mustard

stalks celery, very thinly sliced

small bulb fennel, quartered, cored, and very thinly sliced

1/4 c.

fresh flat-leaf parsley, chopped

2 tbsp.

fresh tarragon, chopped

hardboiled eggs, cut into wedges

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Place potatoes in a large pot; cover with cold salted water. Cover pot and bring to a boil, reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes; drain.
Meanwhile, whisk together sour cream, mayonnaise, lemon juice, and mustard in a large bowl. Season with salt and pepper. Add warm potatoes and toss to coat; cool to room temperature. Add celery, fennel, parsley, and tarragon. Toss to coat. Top with egg wedges just before serving.

Kate Merker Kate Merker is the Chief Food Director and oversees the team that produces all the food content appearing in several of Hearst's top titles, including Good Housekeeping, Women's Health, Prevention, Woman's Day, and Country Living.

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