Cold potato salad with dressing... one of the most popular salads worldwide, this recipe is distinguished by its creamy texture and rich flavor. The secret to its unique taste is adding French dressing to the potatoes while they are still hot, allowing them to absorb the flavor before being mixed with the creamy sauce. It is served fresh, but it becomes even more delicious after several hours in the refrigerator.
Cooking Time
40 minutes
Serves
6
Ingredients for Cold Potato Salad with Dressing
- Creamy Dressing:
Mayonnaise: 1/3 cup
Sour Cream: 1/3 cup (full-fat, or substitute with yogurt)
Cream: 1 tablespoon (horseradish cream, or horseradish sauce)
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon (ground)
- French Dressing:
Mustard: 1 tablespoon
Apple Cider Vinegar: 2 tablespoons
Olive Oil: 1/4 cup (extra virgin)
Water: 1 tablespoon
Sugar: 1/2 teaspoon (white)
Garlic: 1 clove (grated or finely chopped)
Salt: 1/2 teaspoon
Black Pepper: 1/4 teaspoon
- Potatoes: 1 kg (peeled and cut into approximately 2 cm cubes)
- Coarse Salt: 2 teaspoons (for boiling potatoes)
- Cucumber: 1 cup (diced, seeds removed)
- 1 cup (chopped)
- 1/4 cup (finely chopped) white onion
How to Make Cold Potato Salad with Dressing
Prepare the French dressing by combining all the ingredients in a tightly sealed jar, then shake well until blended.
Place the potatoes in a large pot with cold water and two tablespoons of salt, then bring to a boil.
Once the water begins to simmer gently, cook the potatoes until they are partially cooked but still slightly firm in the center.
Drain the potatoes carefully immediately, then transfer them to a large bowl while still hot.
Add the French dressing to the hot potatoes, stir gently until well coated, then let them sit for two hours to absorb the flavors and cool.
Prepare the creamy dressing by combining the mayonnaise, sour cream, horseradish cream, salt, and pepper until smooth.
Add the creamy dressing to the potatoes, then add the celery, cucumber, and onion.
Gently stir the ingredients until well combined, without breaking the potatoes.
It's best to refrigerate the potato salad for several hours or even overnight before serving, as this allows the flavors to meld better.
When serving, it's recommended to remove it from the refrigerator beforehand and serve it at room temperature for a creamier texture.