Why Does My Potato Salad Taste Bland?

Acid. With creamy dishes of any kind, that bright zing of an acid will elevate all the other flavors in the dish. In the case of potato salad, this is particularly true. Acid can come from things like citrus juice and zest or vinegar. In the case of this recipe, the vinegar in the pickle juice is what gives it that special flavor amp. If you want a little more zing, add more pickle juice a Tablespoon at a time until you are satisfied with the flavor. Also, don't forget to salt the potato salad to your taste. I know some people must avoid salt. But, if you're not one of them you have to learn to understand the correct way to use it. Salt is a flavor enhancer. The goal is not for a food to taste salty, but for all the other flavors to *pop*. Adding a reasonable amount of salt to any dish does exactly that. Omitting it can be another reason any dish tastes bland.

What Kind of Potatoes are Best for Potato Salad?

Any. It's a matter of personal preference. I like russets and red potatoes for potato salad. Those are starchier varieties. Others prefer more waxy potatoes like Yukon Golds. There isn't a right or wrong. Your potato salad will taste best to you when you use the potatoes YOU like the best.

What Goes Best With Potato Salad?

That's the beautiful thing! Almost everything. Of course I don't serve potato salad with soups and stew, but almost everything else. It's fabulous alongside ham - kalua pork - sloppy joes - slow cooker chicken breasts - roast chicken - perfect baked chicken breasts - Monterey chicken - Mississippi Pot Roast - Maple Mustard Pork Loin - burgers - steak - ribs and so much more!

Potato Salad | My Secret Ingredient to Make it Perfect

Description

Our family’s favorite potato salad. The secret ingredient is sweet pickle juice. Oh and Miracle Whip. Change those two elements and it just won’t be the same. Absolutely scrumptious!

Ingredients

Units Scale

3–4 lbs potatoes (peeled or not), cut into uniform bite-size pieces
1 medium red onion, minced
1 cup thinly sliced celery
1 1/2 cups minced sweet pickles (gherkins)
2 1/4 cups Miracle Whip or mayonnaise
2 Tablespoons mustard
1/2 cup sweet pickle juice
salt and pepper, to taste

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Instructions

Wash and/or peel the potatoes.
Cut the potatoes into uniform, bite-size pieces.
In a large sauce pan or pot, cover the potatoes with salted water and bring to a boil. Once boiling, reduce the heat to medium-high, so they keep boiling, but won’t boil over. It should only take around 15 minutes for them to cook at this point.
When the potatoes are fork-tender, drain them in a colander. Run cool water over the potatoes to begin the cooling and stop the cooking. Spread them in a single, even layer on a baking sheet and pop them in the freezer (or even the fridge) to cool while you cut up the other veggies.
Make sure the potatoes are completely cooled. They will end up as mashed potatoes if you try to stir them into the salad warm.
Once the veggies are prepped, place them in a large salad bowl, with the potatoes and stir them all together.
Add the Miracle Whip right on top and then add the mustard to the top of that. Use your mixing spoon to swirl them together a bit.
Pour the pickle juice over the top of everything and then fold the dressing into the salad. Stir until all the veggies are coated and the dressing is evenly distributed.
Refrigerate the salad until you are ready to serve. It will keep several days in the fridge, but probably won’t last long enough for you to find out.

Prep Time: 10
Cook Time: 20
Category: Salad, Side Dish
Method: Stove-Top
Cuisine: American

Description

Ingredients

Instructions

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