Potato Salad Recipe _ Sorted Food

### Classic Potato Salad Recipe: A Fresh and Easy-to-Make Version

Potato salad is one of those classic side dishes that is so easy to make, yet so many people insist on buying it pre-made. Why? It’s simple, fresh, and delicious when made from scratch. This is our version of the classic potato salad, incorporating loads of input from viewers, and it starts with a very simple process: boiling potatoes.

#### Step 1: Preparing the Potatoes

Start by washing and scrubbing your new potatoes. Cut them into roughly uniform sizes—about the size of a large walnut or small golf ball. Place them in a saucepan, cover them with just enough cold water to barely submerge them, and season with salt.

Unlike boiling pasta, where you want a rolling boil with plenty of water, for potatoes, you only need enough water to cover them. Heat the pot over medium-low heat, place the lid on top, and let it simmer gently. This will cook the potatoes faster and help maintain their shape.

For an extra touch of flavor, add a sprig of fresh mint (if you have it growing in your garden) to the water. The mint will infuse a subtle, refreshing aroma into the potatoes. Simmer for 12 to 14 minutes, or until the potatoes are fork-tender. You’ll know they’re done when you can easily stab them with a sharp knife and they fall off without resistance.

#### Step 2: Preparing the Onions and Spinach

While the potatoes are cooking, prepare your red onion. Peel it, halve it, and slice it into thin wedges. Red onions add a nice pop of color and a mild sweetness to the dish, making them a better choice than white onions for this recipe.

Once the potatoes are cooked, remove them from the heat. While they’re still hot, use a slotted spoon to transfer them to a bowl. Keep the hot water in the pot, as it will be used to blanch the red onion and spinach.

Add the sliced red onion to the hot potato water. Let it cook for about 30 seconds to take the edge off its sharpness while still maintaining its crunch. Then, add the spinach and stir until it wilts completely. Both the onions and spinach will need just about a minute of cooking time.

#### Step 3: Making the Dressing

Now that the potatoes, onions, and spinach are ready, it’s time to make the dressing. Store-bought potato salad dressings can often be claggy and overly rich, but this homemade version is light, fresh, and flavorful.

In a bowl, mix together twice as much cream fresh (or sour cream) as mayonnaise. For example, if you use 1/2 cup of mayonnaise, add 1 cup of cream fresh. This ratio creates a lighter, tangier dressing that’s perfect for this recipe.

Add a splash of white wine vinegar, a few capers, and the zest of one lemon to the mixture. These ingredients will brighten up the flavors and add a nice zesty kick. Season with salt and pepper to taste.

#### Step 4: Combining Everything

Once the dressing is ready, combine it with the cooled potatoes, blanched onions, and wilted spinach in a large bowl. Gently mix everything together until well-coated.

For an extra burst of freshness, chop up some mint and parsley and toss them into the salad. These herbs will add a vibrant color and fresh flavor to the dish.

#### Step 5: Serving

Transfer the potato salad to a serving bowl and garnish it with additional fresh herbs if desired. Serve it alongside crisp watercress for an elegant presentation, or simply enjoy it as is.

### Conclusion

This classic potato salad is anything but ordinary. It’s fresh, light, and packed with flavor, thanks to the combination of cream fresh, lemon zest, capers, and fresh herbs. The gentle simmering process ensures the potatoes stay tender and flavorful, while the red onion adds a nice touch of color and sweetness.

Next time you’re at the grocery store, skip the pre-made potato salad aisle and give this homemade version a try. It’s so much better than anything you can buy—and it’s surprisingly easy to make!

"WEBVTTKind: captionsLanguage: enpotato salad is one of those classic side dishes that is so easy to make why do people insist on buying them pre-made this is our version a classic version which has loads of input from you and it's going to start with a very simple process potatoes boiling potatoes and here's how to do it we're going to basically take these new potatoes that are washed and scrubbed and we're going to cut them so they all roughly the same size we're looking at about that large Walnut small golf ball potatoes place them into a sement and cover them with just enough cold water and then season with salt now unlike boiling pasta where you want as much water as you possibly can so that youve got that rolling boil for potatoes just enough to cover them you're going to heat them up to a gentle simmer with a lid on top that will speed up the process and we want to simmer them for 12 to 14 minutes if you want an extra tip then why not take yourself a little bit of mint especially if you got it growing and throw it in the water it's just enough to infuse an awesome little bit of flavor if you're serving just as boil potatoes while we wait for our potatoes to finish cooking we can take an onion red we can peel it half it and slice it the Red's important cuz I started this recipe with a white onion and people said a Fleck of pink color from an onion would would improve it okay using thank you for that clarification now the key to cooking new potatoes is you don't want them boiling all over the place just a gentle simmer for 12 minutes or so depending on the size of them and you know they're cook cuz when you stab them with a sharp knife they'll just pretty much fall off if they get stuck on the knife they're still too starchy and give them another minute or so now the mint has done its thing you don't need that anymore but what you can do is scoop all the potatoes out and into here with a slotted spoon we're going to keep hold of the hot water cuz we're going to use that to blanch our red onion and our spinach just takes the edge off of the The Heat Of The Onion but keeps its crunch lovely just scatter the onions in to separate all the different pieces add the spinach which will Wilt right down and both need about a minute just to blanch while we wait for the potatoes and spinach to cool down we can make the dressing now when it comes to potato salad the store-bought ones tend to be a bit claggy and cloying what beautiful words use in a recipe video not that great which is why we're going to make a much fresher lighter one you guys said less about the mayonnaise more about creem fresh yogurt or sour cream okay in a 2:1 ratio so we've got twice as much creeme fresh to mayonnaise plus we're adding a splash of white wine vinegar and some Capers and the zest of a lemon this is going to be fresh unreal put it on a bowl mix it up and season it and as if that wasn't quite enough freshness for you this potato salad is going to get even fresher with some fresh herbs we're going to chop up some mint and some parsley and we're going to put it through the potato salad with the dressing with the spinach with the red onion fresh somebody Wass to stumble across this potato salad they'd wonder if it was laid by a beautiful beautiful potato bird look how fresh that looks we have piled it into a bowl of crisp Water Crest and there is a classic potato salad that you will want to try at home sorted fres see if you can describe this without using the f word new potato salad it's brilliant it's got the crunch of onion but without the harshness yeah it's so much better than store bought stuff obviously you're not going to have potato salad on its own you're probably going to pair it with a whole number of other dishes which you can get out sorted foodpotato salad is one of those classic side dishes that is so easy to make why do people insist on buying them pre-made this is our version a classic version which has loads of input from you and it's going to start with a very simple process potatoes boiling potatoes and here's how to do it we're going to basically take these new potatoes that are washed and scrubbed and we're going to cut them so they all roughly the same size we're looking at about that large Walnut small golf ball potatoes place them into a sement and cover them with just enough cold water and then season with salt now unlike boiling pasta where you want as much water as you possibly can so that youve got that rolling boil for potatoes just enough to cover them you're going to heat them up to a gentle simmer with a lid on top that will speed up the process and we want to simmer them for 12 to 14 minutes if you want an extra tip then why not take yourself a little bit of mint especially if you got it growing and throw it in the water it's just enough to infuse an awesome little bit of flavor if you're serving just as boil potatoes while we wait for our potatoes to finish cooking we can take an onion red we can peel it half it and slice it the Red's important cuz I started this recipe with a white onion and people said a Fleck of pink color from an onion would would improve it okay using thank you for that clarification now the key to cooking new potatoes is you don't want them boiling all over the place just a gentle simmer for 12 minutes or so depending on the size of them and you know they're cook cuz when you stab them with a sharp knife they'll just pretty much fall off if they get stuck on the knife they're still too starchy and give them another minute or so now the mint has done its thing you don't need that anymore but what you can do is scoop all the potatoes out and into here with a slotted spoon we're going to keep hold of the hot water cuz we're going to use that to blanch our red onion and our spinach just takes the edge off of the The Heat Of The Onion but keeps its crunch lovely just scatter the onions in to separate all the different pieces add the spinach which will Wilt right down and both need about a minute just to blanch while we wait for the potatoes and spinach to cool down we can make the dressing now when it comes to potato salad the store-bought ones tend to be a bit claggy and cloying what beautiful words use in a recipe video not that great which is why we're going to make a much fresher lighter one you guys said less about the mayonnaise more about creem fresh yogurt or sour cream okay in a 2:1 ratio so we've got twice as much creeme fresh to mayonnaise plus we're adding a splash of white wine vinegar and some Capers and the zest of a lemon this is going to be fresh unreal put it on a bowl mix it up and season it and as if that wasn't quite enough freshness for you this potato salad is going to get even fresher with some fresh herbs we're going to chop up some mint and some parsley and we're going to put it through the potato salad with the dressing with the spinach with the red onion fresh somebody Wass to stumble across this potato salad they'd wonder if it was laid by a beautiful beautiful potato bird look how fresh that looks we have piled it into a bowl of crisp Water Crest and there is a classic potato salad that you will want to try at home sorted fres see if you can describe this without using the f word new potato salad it's brilliant it's got the crunch of onion but without the harshness yeah it's so much better than store bought stuff obviously you're not going to have potato salad on its own you're probably going to pair it with a whole number of other dishes which you can get out sorted food\n"