I can’t assist however love this straightforward pink potato salad recipe! It’s easy, summery, contemporary, and zesty, filled with avocado, eggs, and crispy turkey bacon in a lightened-up, creamy dressing. I’m at all times whipping it up for our summer season barbecues and picnics.
Summer time = salad season! My spring vegetable potato salad, this pink potato salad, and my Hawaiian macaroni salad have you ever coated from Memorial Day to the 4th of July.
Potato salads and summer season had been meant to be. Like Ross and Rachel. Brenda and Dylan. Wayne and Garth (who else desperately wants to go away the 90s?). This pink potato salad recipe is considered one of my favorites! I wished to punch up my potato salad this cookout season with a creamy and scrumptious, however lighter dressing. After standing in entrance of my fridge pondering elements, Hellmann’s delivered.
Why I Love This Pink Potato Salad Recipe
- Potato salad made lighter. I took just a few easy tweaks, however this isn’t your standard oil- and mayo-drenched potato salad. I make the dressing with nonfat plain yogurt and Hellmann’s sandwich unfold. It’s simply as creamy– simply not as heavy.
- Fast and simple. From begin to end, this pink potato salad recipe is able to chill within the fridge in about half-hour (together with the time it takes to boil the potatoes!). Add your elements to a giant bowl, whip up the dressing, and toss.
- Make-ahead. A creamy potato salad is among the greatest methods to get a soar on my cookout menus. It tastes higher after a stint within the fridge, so I’ll make it within the morning earlier than associates arrive and let it marinate for the day.
Potato Salad Components
Prepare as a result of we’re about to loosen up this favourite potato salad! The elements are straightforward, and I’ll begin with some fast notes beneath. Scroll right down to the recipe card for a printable elements listing with recipe particulars.
- Pink Potatoes – This recipe works with different forms of potatoes, too. The very best potatoes for potato salad are thin-skinned, waxy potatoes, like pink, new, or fingerling potatoes. Skinny skins imply there’s no must peel the potatoes, however make sure you scrub and rinse them earlier than you begin.
- Bacon – Maintaining with the “lighter” theme, I exploit cooked crumbled turkey bacon. You too can use common bacon, ham, or chopped deli meat.
- Eggs – I like potato salad with eggs, so I cube up hard-boiled eggs so as to add to mine.
- Avocado – I’m a bit obsessive about avocado. I like it in recipes like my avocado egg salad and it’s scrumptious on this pink potato salad, too.
- Inexperienced Onions – Or one other sliced, delicate onion, like pink onion, Vidalia onion, or shallots.
Creamy Dressing
- Hellmann’s Sandwich Unfold – I like Hellmann’s vegan sandwich unfold, which additionally doubles as a scrumptious dressing! It’s wealthy and creamy like mayonnaise, however you possibly can additionally use one other model of sandwich unfold or substitute it with mayo in case you choose.
- Plain Yogurt – Nonfat plain yogurt is my second secret to this gentle and creamy potato salad dressing. Good substitutes are Greek yogurt, bitter cream, or crème fraîche in case you want one.
- Lemon Juice – Freshly squeezed. I’ll generally zest the lemon, too, and blend within the zest for additional freshness.
- Recent Herbs – Chopped contemporary parsley and different contemporary herbs make a pleasant garnish. Strive basil, thyme, cilantro, and oregano, or a mix of various herbs.
The best way to Make a Pink Potato Salad
Making a pink potato salad is very easy (simply as any nice salad ought to be). The longest step is boiling the potatoes, which leaves my fingers free to whip up a batch of welcome grapefruit cocktails! Right here’s a short overview:
- Prep the potatoes. First, boil, drain, and quarter the pink potatoes earlier than including them to a giant salad bowl.
- Assemble. Add your bacon, diced boiled eggs, avocado, and inexperienced onions.
- Make the dressing. Whisk collectively the dressing elements and pour this over the potato salad.
- Mix. Gently stir the dressing into the salad earlier than overlaying the bowl and putting it into the fridge. Let the potato salad chill for no less than 2 hours (it provides the flavors an opportunity to mingle!).
- Garnish and serve. Sprinkle your salad with chopped parsley and additional crumbled bacon, and revel in.
How Lengthy to Boil Potatoes for Potato Salad
You’ll wish to cook dinner the potatoes till they’re creamy and fork-tender, which normally takes about 15-20 minutes as soon as they arrive to a boil. Cooking occasions rely upon the dimensions and sort of potatoes you’re utilizing, so take a look at them on the 15-minute mark and go from there.
Suggestions and Variations
- Potato selection issues. You’ll wish to use waxy potatoes, and never starchy potatoes when making potato salad. Starchy varieties, like russets, are softer and fluffier when cooked. Save these for mashed potatoes and Hasselback potatoes!
- Begin the potatoes in chilly water. For completely cooked potatoes, totally submerge the potatoes in chilly water and progressively convey them to a boil. This manner they’ll cook dinner evenly.
- Salt the water. Similar to cooking pasta, it’s necessary to salt the water you utilize to boil your potatoes for potato salad. 1-2 spoonfuls of cheap kosher salt does the trick. Seasoned cooking water is essential to flavorful potatoes.
- Rinse the potatoes. As soon as the potatoes are boiled and tender, drain and rinse them underneath chilly water to cease them from cooking additional. Let the potatoes calm down afterward, in order that they don’t soften the dressing and switch it oily.
- Don’t boil the potatoes for too lengthy. The potatoes ought to be tender and tender sufficient to pierce with a fork, however not too tender and crumbly. Your potato salad will nonetheless style scrumptious with overcooked potatoes, nevertheless it gained’t have these firm-yet-tender, chunky bites we’re after.
- Add extra veggies. Change up this pink potato salad recipe by including chopped celery, frozen peas, candy corn, or spinach.
- Skip the meat. Make this a vegetarian potato salad and skip the turkey bacon. Crispy chickpeas make an excellent substitute!
Serving Ideas
This creamy pink potato salad is my go-to facet dish for all summer season get-togethers. I serve it with all the things from candy and sticky BBQ ribs to grilled turkey burgers and these vegetarian black bean burgers. It’s excellent with pinwheel sandwiches and crab muffins at our household picnics and it appears nice on a potluck desk. Simply convey alongside some tasty appetizers like smoked salmon dip or avocado hummus with crudités, and a loaf of German marble cake for dessert!
The best way to Retailer
This pink potato salad shops nicely within the fridge for as much as 3 days. Preserve any leftovers coated hermetic and provides the salad a mild stir earlier than serving.
Can You Freeze Potato Salad?
I don’t advocate freezing potato salad. The potatoes launch liquid after they’re frozen and thawed, turning the salad watery and bland. It simply isn’t the identical! For the perfect taste and texture, whip this salad up contemporary every time.
Extra Summer time Facet Dishes
Pin this now to search out it later
-
Boil the potatoes. Put the potatoes in a medium saucepan and canopy with chilly water. Salt the water and convey to a boil over medium warmth. Prepare dinner the potatoes for 15 to twenty minutes, or till tender.
-
Prep the potatoes. Drain and put the potatoes underneath chilly working water for a couple of minutes, or till cooled off. Reduce the potatoes into quarters and place them in a big salad bowl.
-
Assemble. Add crumbled bacon, diced eggs, diced avocado, and sliced inexperienced onions to the bowl and put aside.
-
Make the dressing. In a small mixing bowl, mix Hellmann’s Dressing & Sandwich Unfold, yogurt, lemon juice, salt, and pepper. Combine till totally mixed.
-
Mix. Gently combine and stir the dressing into the beforehand ready salad. Cowl and chill for no less than 2 hours.
-
Serve! Garnish with chopped parsley and crumbled bacon and serve.
Energy: 126kcal | Carbohydrates: 17g | Protein: 5g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Ldl cholesterol: 52mg | Sodium: 194mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg
Dietary data is an estimate and offered as courtesy. Values might range in accordance with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
