American Potato salad classic food recipe

How to Make the Classic Potato salad 

Know your Potato salad:

Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it usually accompanies the main course.

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events.

It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.

A Classic American Potato salad with tomato ,cucumber & lutes dressing

It's the feels n looks yummy.  Actually there are various ways to prepare this salad and you could have various flavours based on the ingredients.

The Way to Prepare the Dish:

Prep Time: 20 minutes

Cook Time: 15 minutes

Chill: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 8 servings

Ingredients:

• 2 pounds small red-skin or Yukon Gold potatoes, scrubbed
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared white horseradish
• 1 tablespoon dill pickle juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 small cucumbers, halved lengthwise, seeded, and thinly sliced crosswise (1 1/2 cups)
• 1/2 cup chopped green onions
• 1/3 cup finely chopped dill pickle

Preparation:

1. Bring a large pot of water to a boil. Add the potatoes, cover, and cook over medium heat for 12 to 15 minutes, or until firm-tender. Drain and let cool until warm.

2. Meanwhile, make the dressing: In a large serving bowl, whisk the sour cream, mayonnaise, mustard, horseradish, pickle juice, sugar, salt, and pepper until well blended.

3. Stir in the cucumbers, green onions, pickle, and warm potatoes. Gently toss to mix and coat. Cover and refrigerate for at least 1 hour for the flavors to develop.

4. Serve the potato salad chilled or at room temperature.

Recipe Notes

• Prepare the potato salad and refrigerate it in an airtight container for up to 2 days ahead.
• Potatoes of equal size will cook in the same amount of time. Cook potatoes for a salad just to the firm-tender stage. Overcooked potatoes will absorb too much of the dressing and become mushy.
• When selecting potatoes, choose those that are fairly clean, smooth, and firm. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.
• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.
• Potatoes with a low-starch content are recommended for the potato salad because they will hold their shape in a salad. Low starch varieties include the blue of purple, Yukon Golds, red-skin and fingerlings.
• Add a can of drained tuna or salmon, drained kidney beans, black beans, or chick-peas, or ham chunks to the salad for a heartier version of this potato salad.
• For a colorful version of this salad, use a mix of small blue potatoes, red-skin and Yukon Gold.