Classic Potato Salad – A Summertime Standard

With summertime BBQ season upon us, what is the best side dish to bring to the party? Potato salad, of course. There are so many variations of potato salad out there, but I prefer the classic American, creamy, potato salad. My grandmother made this recipe, then my mother made this recipe, so naturally, I make this recipe, too. I do not have children to take over the recipe, so I hope someone else finds it and makes it a tradition in their family, too.

In my opinion, the star of the show is the dressing. The dressing is where the flavor is packed. Adding different toppings, such as bacon crumbles or hard-boiled eggs are delightful, too. But, that doesn’t mean you shouldn’t care about what type of potato to use in your salad. Pick the wrong potato and they could end up getting smooshed during mixing when you add your dressing. Then you’re left with mashed potatoes with mayonnaise.

TUBER OR NOT TUBER?

Yes. A potato is a tuber, specifically a stem tuber. A stem tuber is basically an enlarged structure of the plant where it stores its nutrients it will need for winter and for regrowth. In order to pick out the right kind for your dish, you’ll need to know a few things. Essentially, there are three categories of potatoes based on their texture. Starchy, All-Purpose, and Waxy. Potato salads need potatoes that will hold their shape after cooking. So, understanding what happens during the cooking process will help when making your selection.

Starchy potatoes, such as Russets are good for baking, mashing or French fries. The highly dense starch cells swell and separate from one another when cooked which give these potato items a fluffy texture.

Waxy potatoes, such as Red Bliss, have the least starch, so there is less cell separation and are best for boiling, stews, and salads. There is less breakdown, so these potatoes will hold their shape very well.

All-purpose potatoes, such as Yukon Gold, have a moderate amount of starch and are ideal for au gratins, roasting or steaming. As the name implies, they can also be used for any purpose, but just note that your results may vary slightly.

Potato Salad

The creamy, classic American potato salad. 

Course Side Dish
Cuisine American
Keyword Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 30 minutes
Total Time 30 minutes
Author Lisa

Ingredients

  • 4 pounds Red Bliss potatoes
  • 2 tbsp salt for potato water
  • 1/4 cup vinegar
  • 1/4 cup Splenda or sugar
  • salt and pepper to taste for dressing
  • 1/4 cup milk
  • 1/2 cup sour cream
  • 1 1/2 cups mayonaisse
  • 1/4 cup diced onion
  • 1/4 cup diced celery

Instructions

  1. Scrub potato skins then cut into bite-size cubes.

    Potato Salad
  2. Place in a large pot, cover with cold water, add 2 tbsp of salt to the water. Cover the pot with a lid. 

  3. Over high heat, bring to a boil. Remove lid, lower temperature to medium/high heat and continue a slow boil for 8-12 minutes or until the potatoes are fork-tender. 

  4. Drain the liquid from the potatoes and allow to cool for at least 30 minutes. (Spreading them out over a cookie sheet will speed up the cooling process.)

  5. In a large bowl, add the vinegar, Splenda, salt, pepper, milk, and sour cream.

  6. Add the mayonaisse, a little at a time until the dressing reaches the desired thickness. 

    Potato Salad Dressing
  7. Add the celery and onions.

  8. Once the potatoes have cooled completely, add them to the dressing and lightly toss the dressing to coat the potatoes. 

    Potato Salad 3

Recipe Notes

I use Splenda instead of sugar because I have diabetics in my family and try not to use sugar where it doesn't make a difference to the outcome of the dish. It also dissolves a lot quicker than sugar. But, sugar absolutely works too.  

What is your favorite summertime side dish? Let me know in the comments below.

 

 

 

 

The Jack Of All Herbs Medley – A blend of herbs for soups, salads, sauces and spreads

I love annual harvest festivals.  Farmers and vendors from all over the state gather to sell their goods to people like me who don’t have the magical green thumb required to produce such wonderful produce. They always offer so many specialty items along with the fresh produce, herbs, cheeses and meat products, too. Not to mention that the vendors usually offer samples of their delicious creations. So, while you explore the festival, you can usually sample enough items to make a lunch out of it.

About 6 or 7 years ago I stopped by the local harvest festival and found a vendor selling herbs. I was looking for saffron for a bread I will share with you at a later date. They didn’t have the saffron, but they did have a variety of other herbs on display in cute gift jars. They also had a separate display of their own blend of herbs. They offered pretzels to their visitors to sample the herb blend mixed with cream cheese. Well, I could have stood there all afternoon enjoying that concoction. But, instead, I purchased a large jar for myself and few smaller packets with salad dressing jars to use as holiday gifts then continued my quest for the saffron.

Over the course of the next few months, I found many uses for this blend. It has a bit of an Italian seasoning flair, so it goes great in marinara sauce, added to soups, salad dressings and to butter or cream cheese for delicious spreads. You can add it to some oil and vinegar and drizzle it as a condiment for Italian hoagies…or maybe you call them subs. No matter what you call those delicious sandwiches, this condiment is yummy on them.

So, when I started to run out of the blend from the harvest festival, I became very stingy with the remaining portions and decided to use it sparingly until the next harvest festival, so I could replenish my stock. Well, much to my dismay, none of the vendors at this particular festival sold anything like it. I didn’t keep the bag or the tag from the jar with the company name. I have looked for it everywhere, with no luck. Since I have no idea where to get it now, I had to get inventive and try to re-create the blend.

Well, after many batches of cream cheese and herb spread, I have a version that is similar to what I was trying to re-create. Even though it is still slightly different, this medley adds a little pizzazz to many dishes. It has many uses and is good on many things, hence the name, Jack of all Herbs Medley. The recipe is below along with some of my favorite uses.

Jack Of All Herbs Medley

This medley is a re-creation of a blend I can no longer find to purchase. It's slightly different but is still a nice addition to many dishes.

All of the ingredients used in this recipe are dried; although you could use fresh herbs. Just keep in mind that one teaspoon of dried herbs equal 1 tablespoon of fresh, chopped herbs. 1/4 teaspoon of garlic powder is the equivalent of 1 medium clove of garlic. 2 teaspoons of onion powder is approximately 1/2 a medium onion. 

Course Herbs
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Author Lisa

Ingredients

  • 2 tbsp chives
  • 4 tsp parsley
  • 2 tsp garlic powder
  • 2 tsp orange peel
  • 2 tsp onion powder
  • 2 tsp oregano
  • 2 tsp basil
  • 2 tsp sesame seeds
  • 1 1/2 tsp salt
  • 1 tsp rosemary
  • 1 tsp marjoram
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp sage

Instructions

  1. Thoroughly mix all ingredients and store in an air tight container or jar.

Now that you have combined all the ingredients, why not try one of these?

Jack of all Herbs Medley and Cream Cheese Dip

This recipe will work as a dip for your favorite chips or pretzels or as a spread for crackers.

Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Author Lisa

Ingredients

  • 1 tbsp Herb Medley
  • 1 8 oz package cream cheese softened
  • 1/4 cup mayonaisse
  • 1/4 cup sour cream

Instructions

  1. Mix all ingredients until well blended. Refrigerate for at least one hour. For best results, make one day ahead to give the flavors optimal mingling time.

    Cream cheese and herb dip

Jack of all Herbs Medley Bread Dipping Oil

This herb blend is perfect for adding to olive oil in place of butter for your dinner rolls.

Course Appetizer, Bread, Herbs
Cuisine American
Prep Time 1 minute
Total Time 1 minute
Author Lisa

Ingredients

  • 1/4 cup olive oil
  • pinch Herb Medley
  • pinch salt

Instructions

  1. Mix ingredients until well blended.

    Herb medley bread dipping oil

Jack of all Herbs Medley Butter

Excellent substitution for garlic butter for use on Texas Toast or Italian Bread.

Course Appetizer, Bread, Herbs
Cuisine American
Prep Time 1 minute
Total Time 1 minute
Author Lisa

Ingredients

  • 1/2 cup salted butter softened
  • 1 tsp Herb Medley

Instructions

  1. Mix the ingredients until well blended. Serve in place of butter for dinner rolls or in place of garlic butter for garlic bread.
    Herb medley butter

Jack of all Herbs Medley Salad Dressing

A great substitution for Italian dressing. Use as a salad dressing or veggie dip.

Course Dressing
Prep Time 5 minutes
Total Time 5 minutes
Author Lisa

Ingredients

  • 6 tbsp olive oil
  • 2 tbsp vinegar
  • 1 tbsp lemon juice
  • 1 tsp herb mix

Instructions

  1. Mix all ingredients in a jar, seel tightly and shake until well blended. Shake well before each use. 

    Herb medley salad dressing

Hoagies or submarines? What do you call them? Let me know in the comments below along with where you are from.