The classic potato salad is a popular side dish in which the basic ingredients are boiled potato and mayonnaise. It has so many different variations like American or Japanese potato salads which are the combination of boiled potato with a wide variety of other ingredients like bacon, cucumber, carrot, ham, corn, etc.
This recipe is a simple creamy potato salad with the wonderful smell and color of mustard. It is one of the best options for family picnics paired with barbecue or roast leftovers. Try it with every desirable topping you like.
For cooking the potatoes, put potatoes in a large pot and cover with 1 1/2 inches of water. Add a pinch of salt (or you can use one teaspoon for every quart of water). Put the pot on high heat until it is boiled, then reduce the heat and allow it to simmer. Cook for 15 to 20 minutes or pierce them using a fork to make sure they are tender.
While they are boiling, set up an ice bath. Pour cold water into a medium bowl filled with ice. Drain the potatoes and add to the ice bath. This will help to peel potatoes by gently pinching the skin. Chop the potatoes into bite-size pieces. In a large bowl, drizzle the apple cider over potatoes and add salt.
In another bowl, add onions and cover with cool water. Wait 10 minutes then rinse. This helps de-flame the flavor of the onions.
Combine the sour cream, mayonnaise, and mustard in a small bowl. Add the mixture, onion, celery, pickles, eggs, and herbs to the potatoes. Gently stir to evenly combine. Potatoes should not be mashed, be careful while mixing them.
Add more salt and pepper to taste. The best suggestion is to refrigerate the creamy potato salad at least 30 minutes before serving. The extra time helps the flavors mingle.
You can hard-cook eggs by putting them in a pan of cold water. Remove the saucepan from the heat as soon as the water starts to boil. Cover it and leave the eggs in hot water for 10 to 12 minutes. Let them cool and then peel.
You can make potato salad up to 3 days in advance and keep it in the refrigerator.
You can use small or medium yellow, white, or red potatoes for potato salad. Smaller ones need less boiling time.
Adding fresh herbs will give your salad a great look and flavor. You can add a combination of chopped parsley, dill, chives, tarragon, and cilantro. First, add two tablespoons of herbs, then adjust the flavor to taste.
In case you like to add bacon, ham, pepperoni, or salami to your potato salad, use 1/2 to 1 cup crumbled crispy bacon or diced ham, pepperoni, or salami.
Capers or olives are also nice ingredients to add. You can use 1 tablespoon of small drained capers or 2 tablespoons to 1/4 cup chopped well-drained olives.