A Classic Potato Salad Recipe, a delicious and creamy texture, the perfect side dish ready in less than 30 minutes with the right balance of sweet and savory flavors.
A classic potato salad does not have to be drenched in mayonnaise or sour cream. Just the right amount of ingredients will make your potato salad the talk of the town.
I can assure you that you should not be skeptical about the list of ingredients. Adding olive 0ill to potato salad is not a bad thing. It becomes bad when you add too much oil or use rancid oil. I prefer using extra virgin olive oil or flavored olive oil. My favorite is truffle oil! It is not the Caribbean, but we are evolving. There is no need to keep cooking with the same ingredients and cook the same dishes all the time.
Good and healthy ingredients are always the best
I also tell my friends that cooking is a skill you can learn on your own as long as you put your mind to it. Having the right tools help as well as having the right ingredients. Substituting ingredients come with experience.
This particular recipe is often made in many Caribbean households. The use ofOill is significant in the Caribbean – we loveOill! When I started making this potato salad recipe with the suggested amount of oil, I followed everything and did not change. Over the years, I have learned that a lot doesn’t mean that it is always good.
I use the best olive oil I can find. The remaining ingredients are easy to find in any market. Although I prefer a specific type of sour cream brand, the spices, peppers, onion, and condiments make this dish the perfect and classic potato salad.
Making the recipe
Potatoes: I have tried the recipe with many types of potatoes. I genuinely don’t have a preference.
Sweet Peppers: I prefer using mini peppers because I always have them, and they last longer than regular large ones. I am not a huge fan of green peppers.
Onion: I love purple or red onion. I have also made this dish with scallions, but I like the crunchiness of the onion.
Garlic: Always fresh garlic and never powdered garlic or that stuff you buy in a jar full of water.
Parsley: Always flat and not curly or Italian parsley.
Salt & Pepper: cracked peppercorn for flavor and a hint of smokiness; Kosher salt or sea salt. But not a lot, as we don’t consume a lot of sodium at home.
Olive oil: extra virgin olive oil all the way!
Sugar: organic, of course!
Sour Cream: I prefer a brand with a firm texture.
Mustard: Dijon mustard, baby!
How to make the recipe
It is easy! Boil your potatoes with skin on. Let them cool before removing the skin and slice in cubes or chunks. Mix all your ingredients and let the mixture sit for a few minutes before serving.
Your classic potato salad recipe is ready. Serve it with your best meat or seafood dish.
- 3 pound potatoes
- 1 cup sour cream
- 3 garlic cloves crushed or finely chopped
- 2 tsp sugar organic preferred
- 1/8 cup extra virgin olive oil
- 1 medium red onion
- 2 mini red peppers chopped
- 2 mini orange peppers chopped
- 2 tbsp parsley chopped
- 1 tsp mustard dijon preferebbly
- Salt & Pepper to taste
- Wash the potatoes well and place them in a large pot with enough water covering them. Bring to a boil and cook until fully cooked.
- Immediately remove the potatoes from the hot water to stop them from cooking longer. Set aside and let cool completely
- When the potatoes are cooled, peel the skin off and cut into cubes. Place in a large bowl to mix with the remaining ingredients. Add peppers, parsley, and onion.
- In a medium-size bowl, mix the sour with the sugar, garlic, oil, mustard, salt, and pepper. Mix well until sugar is dissolved. Mix in onion
- Pour the mixture on the potatoes and mix well. Make sure that the potato cubes, peppers, and onion are all coated with the sour cream mixture.
- Refrigerate until ready to serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.