Whenever summer rolls around my mind immediately goes to one thing and one thing only, BBQ’s! And you can’t have a good bbq without some potato salad, am I right?! So to kick off this whole bbq season I’m sharing with you all my family’s favorite healthy potato salad with pickles recipe! *Cue all the childhood memories now*
After thinking about it, potato salads are kinda funny. Everyone seems to have their own idea of what it should taste like or what ingredients should be in it. And half the time, if you don’t make it to that guest’s particular liking, they ain’t eating it my friends! (Not my though, I love them all! 😉 ) But that also means that it’s a great dish to mix and match and play around with too!
But first, let’s get back to the basics with a few tips on how to make a classic potato salad!
- COOKING YOUR POTATOES: Start by rinsing your potatoes and cutting them into quarters. (Cooking time will vary depending on the size of your potatoes.) Place them in a large pot and fill it with water. Cover the pot and bring it to a boil. Boil your potatoes for 8-10 minutes.
- TESTING FOR DONENESS: Take knife and insert it into your potatoes. If it goes in easily with just a slight amount of resistance then they’re done! If they’re still hard in the middle, cook them for 2-3 additional minutes.
Now onto the fun part, the mix-in’s! 🙂 This is my favorite thing about potato salad because there’s so many different ingredients you can add to really make it your own. Here’s just a few suggestions:
- Hard boiled eggs
- Red onion & green onion
- Sweet pickles and dill pickles
- Fresh herbs: rosemary, dill, parlsey, thyme, etc.
- Cheese: cheddar, colby jack, I’ve even seen one with bleu cheese! 😮
But what really brings this dish all together? That’s right, the dressing! This can really make or break any potato salad in my opinion. But there’s also so many different options to choose from here too! Do you want it creamy vs. a vinaigrette? Or how about about sweet vs. tangy?? I mean, I could really go on and on.
Tips for making the dressing:
- Mayonnaise: Most potato salad dressings (like mine) contain mayo which I know can be a HUGE turn off for some people. Not to worry though! Simply swap out the mayo for some plain greek yogurt or sour cream or use a half and half mixture of mayo and greek yogurt/sour cream.
- Mustard: Just like mayo, most creamy dressings use some sort of mustard too. Try playing around with a few different types! (Regular, dijon, whole grain, hot mustard, etc.)
- Sweetness/Tang: These ingredients just help to give your potato salad a little somethin’ somethin’ extra. 😉 I use leftover pickle juice for mine, but you could also use white or red vinegar too! (Don’t like a tangy salad? Try adding milk to the mix instead. This helps to tone down the flavors and really let’s the potatoes shine.)
- Vinaigrettes: This is another way around the whole “no mayo” issue that still packs a punch with flavor. Vinaigrettes can be made with lemon, vinegar, whole grain mustard, fresh herbs and even bacon too! (Click here for more potato salad with vinaigrette ideas)
So you see, lots and lots of options here! Below you’ll find my family’s OG recipe that uses a number of ingredients I previously talked about. You can use this a base recipe and switch things up however you want! (Side note: This makes A TON of salad but you can easily half it!)
I can’t wait to see your potato salad creations! 🙂
[Tag me on social media! @kalefornia_kravings]
Healthy Potato Salad with Pickles
For the Salad:
- 8 medium potatoes, cooked & cut into cubes*
- 13 hard boiled eggs, chopped
- 1 22oz can sweet pickles, cut into slices**
- 1 large onion, chopped
For the Dressing:
- ¾ cup mayonnaise***
- 3 Tbsp yellow mustard
- ½ cup pickle juice
- Salt & pepper
- In a large bowl, combine the potatoes, eggs, pickles and onions. Set aside.
- For the dressing, mix together the mayo, mustard and pickle juice and season with salt and pepper to taste.
- Pour the dressing over the potato salad and toss to combine.
- Store in the fridge until your ready to eat!