What To Know
- If you don’t like mayonnaise, you can use a different dressing, such as a vinaigrette or a yogurt-based dressing.
- Potato salad is a versatile dish that can be served as a side dish, a main course, or a salad.
- Yes, you can use a different dressing for your potato salad, such as a vinaigrette or a yogurt-based dressing.
Potato salad is a classic summer dish that is perfect for picnics, potlucks, and barbecues. But can you make potato salad the day before? The answer is yes! Making potato salad ahead of time can save you time and stress on the day of your event. Here’s how to do it:
Ingredients
- 3 pounds russet potatoes, peeled and cubed
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Boil the potatoes. Place the potatoes in a large pot of cold water. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
2. Drain the potatoes. Drain the potatoes in a colander and let them cool slightly.
3. Combine the ingredients. In a large bowl, combine the potatoes, celery, onion, parsley, mayonnaise, sour cream, Dijon mustard, salt, and pepper. Stir until well combined.
4. Refrigerate. Cover the potato salad and refrigerate for at least 4 hours, or overnight. This will allow the flavors to meld and the potato salad to chill.
Variations
- Add other vegetables. Feel free to add other vegetables to your potato salad, such as carrots, peas, or corn.
- Use a different dressing. If you don’t like mayonnaise, you can use a different dressing, such as a vinaigrette or a yogurt-based dressing.
- Make it vegan. To make a vegan potato salad, simply substitute vegan mayonnaise and sour cream.
Tips
- Use waxy potatoes. Waxy potatoes hold their shape better than starchy potatoes, so they are less likely to fall apart in potato salad.
- Don’t overcook the potatoes. Overcooked potatoes will be mushy and won’t hold their shape well.
- Let the potatoes cool before adding the dressing. This will help to prevent the dressing from curdling.
- Refrigerate the potato salad for at least 4 hours. This will allow the flavors to meld and the potato salad to chill.
Serving
Potato salad is a versatile dish that can be served as a side dish, a main course, or a salad. It is also a great dish to take to picnics, potlucks, and barbecues.
Potato Salad the Day Before: Pros and Cons
Pros
- Saves time and stress on the day of your event.
- Allows the flavors to meld.
- Makes it easier to transport.
Cons
- May not be as fresh as potato salad made the same day.
- May need to be adjusted before serving.
Final Thoughts
Making potato salad the day before is a great way to save time and stress. By following these tips, you can make a delicious potato salad that will be the hit of your next event.
Basics You Wanted To Know
Q: Can I make potato salad with different types of potatoes?
A: Yes, you can use any type of potato you like. However, waxy potatoes hold their shape better than starchy potatoes, so they are less likely to fall apart in potato salad.
Q: Can I add other vegetables to my potato salad?
A: Yes, feel free to add other vegetables to your potato salad, such as carrots, peas, or corn.
Q: Can I use a different dressing for my potato salad?
A: Yes, you can use a different dressing for your potato salad, such as a vinaigrette or a yogurt-based dressing.
Q: How long can I store potato salad in the refrigerator?
A: Potato salad can be stored in the refrigerator for up to 3 days.
Q: Can I freeze potato salad?
A: Yes, you can freeze potato salad. However, it is important to note that the texture of the potato salad will change when it is frozen and thawed.
