Easy Potato Salad

This one-pot potato salad is super convenient because you can cook the potatoes, peas, and eggs in the same pot, minimizing cleanup while still achieving delicious results. The creamy dressing adds a tangy and smooth finish, making it a perfect dish for any occasion!

Creamy mayo potato salad or oven baked smashed potatoes with crispy bacon and melted cheese? Try them both, it's guranteed that your family will love them!

Creamy Potato Salad Recipe

Potato salad is a classic side dish that's loved at many gatherings. It's perfect for backyard barbecues (South African braai) or holiday parties because it's easy to make, tastes better the next day, can be made ahead and it will conveniently pack up-to-go.

Potato salad is made with a creamy base and here I am using mayo, sour cream and milk to help thin out the consistency.

We also love adding frozen peas to potato salad because they're healthy, taste good and add a colorful touch to any dish.

Have you ever tried adding peas to mashed potato? That's another great way to serve a side dish. You can try this Mashed Potato and Peas the next time you need to put a spin on your mashed potatoes.

Potato Salad Ingredients

Here are the ingredients you will need for this creamy, tangy potato salad.

Potatoes: The potatoes (in South Africa) are not exactly labeled 'floury' or 'waxy' as you may have seen on so many recipes. The majority of our potatoes are sold as 'all purpose' 'everyday' 'roasting' or 'boiling' so make sure to read the labels.

Mayonnaise: Creamy mayonnaise is what I used here, not labeled tangy because I was still adding sour cream. Hellmans Real Mayonnaise is what I prefer using when it comes to mayonnaise. It has a more balanced taste, not too tangy and not bland. Also, it adds a luxurious consistency!

Frozen peas: Frozen peas are easy to cook which makes them convenient and they add a beautiful green color which works so well especially now in Spring. Peas make the salad so much more visually appealing and I am all about taste, texture and visual food.

The sweet taste of peas with the cream added is a good tasteful balance. Rich in fiber, vitamins (like Vitamin C and K), and protein - a nice nutritional boost.

Sour cream: Creamy richness with a hint of tang!

Eggs: Extra large boiled eggs. Hard boiled eggs will take 10 minutes. For everyday breakfasts, we love soft boiled eggs and those take 6 minutes.

Green onions: This is mainly for the finish so any onions like spring onion or chives.

How to Make Potato Salad | Step-by-Step Method

This recipe is simple and easy to prepare, with the bonus of minimal cleanup thanks to using just one pot!

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Step 1: Cook the Potatoes

1. Wash and prep the potatoes: Scrub the potatoes under cold water to remove dirt. For this recipe, we peel them before cooking.
2. Boil the potatoes: Place the peeled potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and cook for about 15-20 minutes, or until fork-tender.
3. Drain and cool: Remove the potatoes using a strainer, set aside, and keep the water— we’ll cook the peas in the same pot.

Step 2: Cook the Peas

4. Prepare the peas: Fill a bowl with ice and cold water and set aside.
5. Boil the peas: Add the peas directly into the boiling water. Cook for 1-2 minutes until tender, then immediately transfer them to the ice water to stop cooking and preserve the color.
   • No steamer? You can also boil the peas directly in the water for the same 1-2 minutes and then chill them in the ice water.

Step 3: Hard-Boil the Eggs

6. Boil the eggs: Lower the eggs gently into the boiling water (same pot). Reduce the boil to a simmer and cook for 10 minutes for hard-boiled eggs. Remove the eggs and let them cool.

Step 4: Prepare the Potato Dressing

7. Make the dressing: In a large bowl, combine mayonnaise, sour cream (or yogurt), and milk. Stir in garlic and herb spice, a pinch of salt, and pepper. Mix well until smooth.

Step 5: Assemble the Potato Salad

8. Slice the cooled potatoes: Cut the potatoes into bite-sized chunks and place in a large serving bowl. Add the peas and hard-boiled egg chunks on top. Season with salt and pepper.
9. Dress the salad: Pour half of the dressing over the ingredients, then gently fold to coat. Add the rest of the dressing and fold again.
10. Add green onions: Stir in sliced green onions (reserve a little for garnish). The green onions provide a fresh, mild flavor to the salad.

Step 6: Taste and Adjust

11. Adjust the seasoning: Taste the salad and adjust the seasoning with more salt, pepper, or garlic and herb spice, if needed.

Step 7: Chill and Serve

12. Chill: Cover and refrigerate the potato salad for at least 30 minutes to an hour before serving. This helps the flavors meld together.
13. Garnish and serve: Garnish with the reserved green onions and serve chilled.

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This recipe is easy to make, and the combination of the creamy mayo, tangy sour cream (or yogurt), fresh peas, and eggs creates a perfect balance of flavors. You can also customize it by adding other ingredients like pickles or mustard if you like.

FAQs (Frequently Asked Questions):

1. Can I use a different type of potato for this salad?
Yes! While russet potatoes work well, you can also use Yukon Gold or red potatoes. These varieties hold their shape better after boiling, making them ideal for potato salad. Just ensure the potatoes are cooked until tender but not mushy.

2. How can I make this potato salad ahead of time?
You can easily make this potato salad a day ahead! In fact, it often tastes even better the next day as the flavors have more time to meld together. Just cover it tightly with plastic wrap or store it in an airtight container in the fridge.

3. Can I make this potato salad without eggs or peas?
Absolutely! You can skip the eggs for a vegetarian version, or replace them with something like avocado for a creamy texture. If you don’t have peas, you can substitute with diced celery for crunch or add more veggies like bell peppers for extra color and flavor.

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Variations

1. Mustard Potato Salad: Add a tablespoon or two of Dijon mustard to the dressing for a tangy flavor twist.
2. Herb-Infused: Mix in fresh herbs like dill, parsley, or chives to give the salad a fresh, herby finish.
3. Bacon Potato Salad: Add crispy bacon bits for a smoky, salty crunch that complements the creamy potatoes.
4. Vegan Version: Use vegan mayo and vegan sour cream to make the salad dairy-free and vegan-friendly. You can also skip the eggs or use a plant-based egg substitute.

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Storage

• Refrigeration: Store leftover potato salad in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits, but be sure to consume it within this time frame for the best taste and freshness.
• Freezing: It’s not recommended to freeze potato salad, as the texture of the potatoes and the creamy dressing can change when thawed. For the best results, enjoy it fresh or within a few days of making it.

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Best Tip

To avoid watery potato salad, make sure to let the cooked potatoes cool slightly before adding the dressing. If they’re too hot, they can release excess moisture into the salad. Also, draining the peas well (if using frozen) ensures no extra water dilutes the dressing.

Which Potatoes Can I Find in South Africa?

In South Africa, the most commonly available potatoes are all-purpose potatoes or boiling potatoes. Potatoes are typically categorized into three main types based on their texture: waxy, waxy-floury, and floury.

• Floury potatoes: These have a fluffy, dry texture when cooked and are perfect for mashing and baking.

• Waxy potatoes: These potatoes have a smooth, moist texture and hold their shape well when boiled, making them ideal for salads and boiling.

• Waxy-floury potatoes: These are versatile potatoes that can be used for both boiling and roasting.

More Easy Side Dishes

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