Potato salad is the ultimate summer salad recipe. It’s simultaneously creamy, crunchy and fresh (which is why we always go back for seconds).
This easy, classic potato salad recipe is just like my mom used to make. In fact it’s her recipe, that I’ve lovingly adopted and have been making for more than 20 years. Believe me when I say, it’s the BEST potato salad recipe you’ll ever taste!
There’s nothing like potato salad to conjure up happy childhood memories of sunny summer days. It’s the quintessential recipe for outdoor parties, potlucks and barbecues and perfect to serve alongside heartier mains like my Barbecue Ribs with Spiced Rum Pineapple Sauce, Beef Brisket and Honey Mustard Chicken.
Many people have a family favorite recipe that’s been passed down generation after generation and that’s wonderful. But let me tell you why I think my mom’s recipe is the best.
First, it’s not mushy. Many potato salad recipes actually resemble mashed potatoes. But that’s a little too soft for my liking. I think potato salad should have texture, crunch and a chunky consistency.
Second, it’s not watery. It’s creamy without being soupy. And that’s because there’s the right amount of dressing for the right type of potatoes.
Lastly, it’s not a bowl of monochromatic beige and yellow. This potato salad recipe is a delicious combination of red potatoes, hard-boiled eggs, celery, radishes, spring onions, dill and mayonnaise. Loads of color and tons of fabulous flavor.
HOW TO MAKE POTATO SALAD (STEP-BY-STEP)
Now that you know why I think this is the best potato salad recipe, let me tell how easy it is to make:
- Boil the potatoes. After boiling the potatoes for 20 minutes, puncture with a fork to make sure they’re done. If you over cook the potatoes, they will make your salad mushy.
- Boil the eggs. To ensure the eggs are hard-boiled through, you’ll cook them for 12-14 minutes. Read my post on how to cook perfect hard boiled eggs. Place them in an ice bath to stop the cooking process. When they are cool enough to touch, peel off the shells.
- Place the potatoes in the fridge. See my tip below on why you need to cool your potatoes completely before making the salad.
- Combine the remaining ingredients in a bowl. In a large bowl combine the celery, spring onions, radishes, mayonnaise and dill.
- Mix in potatoes and eggs. Once the potatoes and eggs have cooled, add them to your mayonnaise mixture and combine until fully coated.
- Salt and pepper to taste!
PRO TIP: Make sure your potatoes and hard-boiled eggs are fully cooled before making potato salad. It’s important to place your potatoes in the refrigerator after you have cooked and drained them from the water. This will help stop the cooking process. Also, the hot potatoes will melt the mayonnaise if you mix them together too quickly. And nobody wants hot melted potato salad!
WHICH POTATOES TO USE
This potato salad calls for red or white new potatoes. But you could also use Yukon Gold potatoes. I used red potatoes because I just love the color that comes through in the mixture. These types of potatoes are creamy, lower in starch and hold together well after cooking. And the skin is so soft that you don’t have to peel them.
Do not use russet potatoes, as they are more starchy and will fall apart in your salad. Save those russet potatoes for my Carne Asada Fries.
SHOULD YOU CUT POTATOES BEFORE OR AFTER BOILING?
I prefer to boil my potatoes whole, then chill in the fridge and cut them after they’ve cooled. It’s easy to slice through the potatoes and I feel they’re slightly less waterlogged this way.
If you prefer to slice and cube your potatoes first, just remember to reduce the boil time to about 12-15 minutes.
CAN YOU MAKE POTATO SALAD THE DAY BEFORE?
Yes! It’s an excellent idea to make potato salad the day before. Or what I do, at a minimum, is prepare the potatoes and hard-boiled eggs the day before, that way everything is ready to be mixed the day of a party. Saves time too!
HOW MANY DAYS DOES POTATO SALAD LAST?
As long as your potato salad wasn’t sitting out during a party or BBQ for hours then it should last 3-4 days in the fridge.
- 7 red or white new potatoes, Yukon Gold also works
- 6 eggs
- 3 stalks celery, sliced
- 4 spring onions, sliced
- 6 radishes, grated
- 1 cup mayonnaise
- 1 tbsp dill weed
- 1/2 tsp sea salt
- 1/4 tsp pepper
1. Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.
2. Fill another pot with water and bring to a boil. Reduce the heat to low (so that there’s no bubbles breaking the surface) and use a skimmer to gently and slowly add the eggs. Cook the eggs for 12 – 14 minutes, then place in an ice water bath to immediately stop their cooking. For more tips, read my post on how to make perfect hard-boiled eggs.
Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again.
3. Place both the eggs and potatoes in the refrigerator to cool completely.
While your potatoes and eggs are cooling, prepare the celery, radishes, green onion and dill. Add the ingredients to a large bowl along with the mayonnaise.
Once your potatoes and eggs are fully cooled, peel the eggs and cube both the potatoes and eggs into 1-inch sized pieces. Add to your mixing bowl with the mayonnaise and vegetables. Stir gently until well combined.
4. Serve the potato salad immediately or refrigerate for up to 3 days.
To make this salad even healthier, I use my homemade mayonnaise recipe (as I can control the quality of oil and make sure there’s no unnecessary ingredients).
This is my favorite skimmer for making hard boiled eggs as it’s large and wide.
CALORIES: 241kcal, CARBOHYDRATES: 15g, PROTEIN: 6g, FAT: 17g, SATURATED FAT: 2g, CHOLESTEROL: 108mg, SODIUM: 211mg, POTASSIUM: 550mg, FIBER: 3g, VITAMIN A: 210iu, VITAMIN C: 15mg, CALCIUM: 56mg, IRON: 4.4mg
Giada’s quick pasta is easy to make on weekdays, but impressively, some fans even serve it as a holiday dinner.
Level: Easy Total: 15 min Prep: 5 min Cook: 10 min Yield: 4 to 6 servings
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
If I had to pick a salad to define my life, it would be broccoli salad.
I’m not really sure what situation would require me to actually have to do that. But, HEY, everything is hypothetical.
Broccoli salad. Whether it’s an Asian healthy broccoli salad, a Greek healthy broccoli salad or even a healthy broccoli salad with cashew curry dressing, I will take a WHOLE BOWL PLEASE. Even if you add apples to make a Healthy Broccoli Apple Salad with Greek Yogurt I won’t be mad at you for adding fruit to my vegetables.
And this keto broccoli salad?
ALL THE SAME LOVIN’ FEELIN’S FOR THIS BOWL OF MINI TREES.
From the creamy swirls of muscle-buildin’ Greek yogurt goodness to the zesty lemon, tangy bursts of artichoke, the crunchy sunflower seeds, salty olives and those chewy sun-dried tomatoes, BURSTING with fresh, flavorful herbs, this little broccoli bowl is BANGIN’.
BANGIN’ for your taste buds, but also you’ll be BANGIN’ this recipe out of your kitchen in the sense that it’s SO quick and easy to make.
Bing-BANG-done, kinda thing.
You get it now.
It’s pretty much just a little chop, a little dice, a little stir-stir-stir, some good bonding time with the refrigerator to get the flavor action going and – WHAM- DONE.
Your ideal simple side dish? I’m gonna go with a HARD yes on that one. Especially if you serve it alongside Greek Healthy Turkey Quinoa Stuffed Bell Peppers!
Or, if quinoa isn’t you thing, maybe some Mediterranean grilled stuffed peppers?
It’s ALSO the kind of healthy broccoli salad recipe that turns you into the MVP of all potluck situations in your life AND all meal prep situations of your life because:
- You can EASILY double it to feed a crowd
- It tastes BETTER the next day, which makes it the ideal meal prep lunch scenario for the real-life-bored-of-eating-sandwiches-life that you live.
Internet friends. Letting this Mediterranean low carb broccoli salad sit is KEYKEYKEY to flavor development.
The broccoli florets sit back and SOAK IN all the creamy-dreamy lusciously-smooth Greek yogurt dressing, allowing all its zesty-herby-yummy flavor to seep into each and every nook and cranny of broccoli, instilling the most YUMMY Mediterranean flavors to this otherwise not-so-exciting vegetable.
It’s the kind of salad that you make with EVERY intention of being a super-awesome-prepared person and bringing it for lunch.
Then you try it and WHOA HOLD UP NOW. LIIKE, veggies so good it’s so UNEXPECTED.
So, you divide it up into fancy little meal-prep containers like the awesome-at-life person that I know you are. Only to go back and pick…pick…PICK at each little container until – WHOOPS – it’s all gone.
Alas. A sandwich again.
FOR THE SALAD:
- 5 Cups Broccoli,, cut into small florets (380g)
- 1/2 Cup Artichoke hearts marinated in olive oil,, sliced
- 1/2 Cup Sun-dried tomatoes in olive oil, , roughly chopped (75g) (oil squeezed out)
- 1/2 Cup Pitted Kalamata olives,, halved
- 1/3 Cup Red onion,, diced
- 1/4 Cup Roasted salted sunflower seeds
FOR THE DRESSING:
- 2 Cups Plain, non-fat Greek yogurt
- Zest and juice of 1 large lemon
- 4 1/2 tsp Monkfruit, (or granulated sweetener of choice)
- 1 3/4 tsp Dried oregano
- 1 1/2 tsp Fresh garlic,, minced
- 1 1/2 tsp Dried ground basil
- 1 1/2 tsp Dried ground thyme
- 1 tsp Sea salt
- 2 Tbsp Oil from the jar of sun-dried tomatoes
- In a large bowl, mix together ALL of the salad ingredients.
- In a medium bowl, stir together all of the dressing ingredients,
- Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
This simple but absolutely delicious shrimp salad is the perfect prep meal for lunch or dinner, thanks to the crunch of citrus-flavored pan-fried shrimp, creamy avocado, and sliced almonds.
I grew up with a mom who ordered two things 99% of the time when we ate at fancier restaurants. It’s like she doesn’t even have to look at the menu, even though she’s always been and still is. So when it was my mom’s turn to answer the usual “what would you eat?” question. Since we all want to be 100% sure we’re ordering what’s on the menu, my husband and I always smile when we hear her answer, “Oh, I think I’ll try shrimp. Or scallops. ” my mom. So she is predictable. To prove we share the same DNA, I share their propensity for menu choices without apology. Man, I love shrimp!
So when I made my friend Robin’s Citrus Grilled Shrimp, I was super happy to have leftovers, because it meant that these two recipes would be the perfect weeknight meal planning solution that turned into a weeknight salad.
So we can thank my leftovers for inspiring this ridiculously easy and delicious citrus shrimp and avocado salad that my mom would totally approve of.
What’s in This Shrimp Avocado Salad?
The ingredients list for this shrimp salad is short and sweet. Here’s what you’ll need to make this salad with shrimp:
- Pan-seared citrus shrimp
- Extra virgin olive oil
- Lemon juice
- Sliced almonds
- Kosher salt and pepper
How to Make Shrimp Salad
This citrus shrimp recipe can be made in under 30 minutes so if you haven’t made it for meal planning, or have leftovers in the fridge, it really doesn’t take much doing to cook up a fresh batch — a quickly-prepared protein is one of the essential parts of composing a salad like this.
I had plenty of sauce left over after making the shrimp and because there’s no butter or cream in the sauce, it doesn’t coagulate into a gooey goop, but instead stays rather liquified when refrigerated, making it a perfect solution for creating a shrimp salad dressing. I drizzled a bit of olive oil on the greens and then mostly used the dressing I had to finish off my salads.
For a salad as simple as thism a little onion is always a favorite addition of mine. I used minced shallots this time around but you could always use red onion or even green onion if that’s what you have on hand.
I typically toast my almond slices to give them a little more oomph in flavor, but I was lazy so I just tossed them on naked. Guess what? They still tasted great.
What Type of Greens Should I Use in This Shrimp Salad?
The greens in this shrimp and avocado salad could very well vary on your tastes and what you have available, including:
- Spring mix salad greens — if you’re looking for a neutral flavored bite
- Spicy arugula — which is what I used and was so good
- Baby spinach leaves — I always prefer the bagged version, it’s just so much easier
- Romaine lettuce — for a more substantial crunch
Tips for Making Shrimp Avocado Salad
If you don’t have enough leftover citrus sauce, use a quality olive oil and a generous squeeze of fresh lemon or orange to finish off this simple salad. There will be plenty of gusto from the shrimp to carry it through.
Note that to determine if an avocado is ripe, flick the brown nub of the stem. Then:
- If the avocado stem comes off clean and is green underneath, your avocado is ripe.
- If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
- If the avocado stem doesn’t release, it’s not ready yet.
What to Serve With This Shrimp Salad
This shrimp salad could easily be served all on its own because it really does make a meal. But sometimes a little extra something is nice to nibble or slurp alongside. Here are a few suggestions to consider:
- Classic Tomato Gazpacho
- Mango Gazpacho
- Cucumber Delight Cocktail
- Grilled Artichokes with Garlic Butter
- Zucchini and Chorizo Cheese Toasts
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #savvynana123
We have an awesome cupcake store in our neighborhood and every now and then we take the kids by to enjoy a special treat. Without fail, their eyes are always drawn to the most colorful cupcakes in the display case. My kids may have no idea how a red velvet cupcake made with crimson food dye actually tastes, but put something like it in front of them and their immediate response is, “that one”.
My take on these cupcakes have a rich flavor, and while they aren’t as artificially red as the red velvet cupcakes which use chemical food dyes (and of course chocolate which this one doesn’t include), they (and their icing) get their bright, reddish-pink color from a surprising, delicious and 100% natural guest, roasted beets. Especially given the never-ending speculation about the connection between food dyes and hyperactivity in children, having smart alternatives for the artificially colored food that kids crave means I don’t have to deprive my little ones.
This doesn’t mean we’re not frequenting our local cupcake store any less often, but I always like reminding myself that whenever there’s something out there I may not be thrilled about my kids eating, figuring out how to make a healthier version is not at all impossible.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 cup milk
- 1/2 cup honey
- 1/3 cup vegetable or canola oil
- 1 large beet, roasted
- 2 teaspoons vanilla extract
- Beet Cream Cheese Frosting:
- 1 8-ounce package cream cheese, softened
- 1/2 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 cup beet puree
- 1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2. Sift the first 4 ingredients into a bowl.
3. In a separate bowl, combine the rest of the ingredients.
4. Slowly add the dry ingredients into the wet and combine.
5. Pour about 1/3 cup into lined muffin tins and bake for 25 minutes or until a tooth pick comes out clean.
6. Cool completely before frosting.
Beet Cream Cheese Frosting (Make 2 Cups)
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy. 2. Spread on cupcakes.