Kicked Up Classic Creamy Potato Salad

This BEST Classic Creamy Potato Salad is super creamy and flavorful from both mayonnaise and sour cream with just the right amount of kick (read on for the secret ingredient) and loaded with bacon!   Its easy to double/triple for a large crowd, can be made in advance for stress free sharing and best of all everyone loves THIS potato salad!    

In anticipation and celebration of the 4th of July next week, we are keeping it all American this week on Carlsbad Cravings with Blueberry Cheesecake Pie, Nashville Hot Fried Chicken and now Kicked Up Creamy Potato Salad, because everyone needs the best potato salad recipe and this is it! I first made this version for a big family get together and it was gone in minutes with comments like, “I usually don’t like potato salad but this so good.”  Thank you Mike.  Thank you.

From my understanding, potato salad was first introduced to Europe from the New World by Spanish explorers in the 16th century.   The earliest written recipes for American potato salad date to the mid-19th century and typically involved potatoes dressed with oil, vinegar an herbs and were believed to be introduced by the German immigrants.  It’s unclear exactly when mayonnaise entered the picture but most early 20th century American recipes for potato salad typically were dressed in celery, herbs and creamy mayo dressing.  Not much has changed, blessing us with today’s Classic Creamy Potato Salad.  (Rethinking Potato Salad)

While there isn’t a right or wrong way to make potato salads, I think there are  few tips and tricks that make a way better potato salad.  First, using the right potatoes.  You want to avoid using starchy potatoes like Russets that can turn dry, mealy, mushy and crumbly.  Instead, both white and Yukon gold potatoes are best.  They boast a delicious buttery flavor, are a little sweet, hold their shape after cooking while still imparting a creaminess all without becoming mushy.  They also absorb the dressing better than waxy potatoes resulting in tastier potatoes through and through.

Next, you want to add your potatoes to cold water and add salt.  By bringing the potatoes to a boil with the water, they cook more evenly and you aren’t left with overcooked mushy outsides and under cooked insides, but instead have the perfect melt in your mouth consistency.  By adding salt to the boiling water, you are instantly infusing your potatoes with flavor from the inside out that simply isn’t achievable any other way.

And of course, you need perfectly cooked potatoes.  This is huge.   Potatoes are the main ingredient, so its important that they aren’t undercooked for firm, crunchy potato salad or overcooked for mushy potato salad.   Potatoes are done as soon as they are tender enough to be pierced through with a fork.   No fancy tips on getting this right, especially as cooking times will vary.  The best thing you can do is test your potatoes often.

Lastly, you want to let your potatoes completely cool before dressing them with this mayo-based dressing otherwise the dressing will melt and you are left with potatoes swimming in oil.  Not so yum.  You will want to refrigerate your cooked potatoes for at least 30 minutes, then you are free to peel them and douse them in dressing.

And now that we have the basics for a great potato salad, its time for “Kicked Up” Classic Creamy Potato Salad.  I call this potato salad recipe both “classic” and “creamy” because the dressing is comprised of the harmonious balance we all love of mayonnaise, sour cream, yellow mustard and vinegar as well as celery and relish but I’ve pumped up the flavor for no more boring potato salad.  I find most potato salads a bland mixture of the aforementioned ingredients leaving a lot to be desired.  So I’ve seasoned my salad with paprika, chili powder (optional for a little more kick) and a touch of tangy Ranch dressing mix.  But here’s the kicker – Famous Dave’s Signature Spicy Pickle Relish.  Its spicy but not too spicy to add just the right kick to to create this Creamy Classic Kicked Up Potato Salad.  And as always, you can add a little then add more to taste for your perfect amount of kick.  And then there’s the bacon, lots of bacon.  Need I say more?

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Kicked Up Classic Creamy Potato Salad

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

-10 servings

Ingredients

Potato Salad

• 3 pounds white or Yukon gold potatoes, quartered (about 6 medium potatoes)
• 1 1/2 tablespoons salt
• 1/4 cup Famous Dave’s Signature Spicy Pickle Relish (may sub dill pickle relish) *
• 6 green onions, diced
• 1 cup chopped celery
• 4 hard boiled eggs, peeled and chopped
• 6 bacon strips cooked and crumbled

Creamy Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 tablespoons cider vinegar
• 1 1/2 tablespoons yellow mustard
• 1 tablespoon Hidden Valley salad dressing mix
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon chili powder (optional for a kick)
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper

Prep Time 15 minutes Cook Time 15 minutes Servings -10 servings Ingredients Potato Salad 3 pounds white or Yukon gold potatoes, quartered (about 6 medium potatoes) 1 1/2 tablespoons salt 1/4 cup Famous Dave’s Signature Spicy Pickle Relish (may sub dill pickle relish) * 6 green onions, diced 1 cup chopped celery 4 hard boiled eggs, peeled and chopped 6 bacon strips cooked and crumbled Creamy Dressing 1 cup mayonnaise 1/2 cup sour cream 1 1/2 tablespoons cider vinegar 1 1/2 tablespoons yellow mustard 1 tablespoon Hidden Valley salad dressing mix 1 teaspoon salt 1/2 teaspoon garlic powder 1/4-1/2 teaspoon chili powder (optional for a kick) 1/4 teaspoon paprika 1/4 teaspoon pepper

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Instructions

1. Add potatoes to a large pot and fill with water to about 1-inch above potatoes. Bring to a boil and season with 1 1/2 tablespoons salt. Reduce heat to medium, cover, and continue to cook for 10-15 minutes or until potatoes are easily pierced with a fork but DO NOT OVERCOOK. Drain potatoes and refrigerate in a large bowl for 30 minutes then peel and cube.
2. Meanwhile, whisk together all of the Creamy Dressing ingredients together in a large bowl (the same bowl you will add your potatoes). Stir in relish, green onions, celery and eggs. Stir in cubed potatoes once cool until evenly coated.
3. Refrigerate at least 1 hour before serving; best if chilled overnight.
4. When ready to serve, season with additional salt and pepper to taste and garnish with bacon.

Recipe Notes

*Use more or less to taste. You can also mix both Famous Dave's Spicy Relish and traditional dill relish.

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