Sandra Creamy sour cream and zesty dill pickles elevate this potato salad to a backyard staple you’ll always want at the center of your picnic table. It’s delicious with barbecue ribs, grilled corn, juicy burgers, fried chicken; in fact most things.
Joanna Gaines Potato Salad Recipe Ingredients
- 2 pounds small yellow, red, or white potatoes
- 1 tablespoon apple cider, wine, or rice wine vinegar
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard (or Dijon)
- 1/2 medium red onion, finely chopped
- 3 celery stalks, finely chopped
- 1 medium dill pickle, finely chopped
- 2 hard-boiled eggs, peeled and chopped (optional)
- 1/4 cup chopped fresh herbs (parsley, dill, or chives)
- Salt and fresh ground black pepper
How To Make Joanna Gaines Potato Salad Recipe
- Cook the potatoes: Place the small potatoes in a large pot and cover them with about 1 1/2 inches of water, seasoning well with salt. Bring the water to a boil, then reduce the heat to a simmer for 15 to 20 minutes until the potatoes are tender enough to be easily pierced with a fork.
- De-flame the onions: While the potatoes are simmering, place your chopped red onions in a small bowl and cover them with cold water. Letting them soak for 10 minutes is a clever little trick that tones down their raw, sharp bite, making them much milder for the salad.
- Chill and peel the potatoes: Drain the cooked potatoes and immediately plunge them into an ice bath to stop the cooking process. Once they are cool enough to handle but still slightly warm in the middle, pinch and pull the skins away—they should slide off effortlessly.
- Chop and season: Slice the peeled potatoes into bite-sized chunks and place them in a large mixing bowl. Drizzle the tablespoon of vinegar over the warm potatoes and add a light sprinkle of salt; this allows the potatoes to soak up the tanginess while they are still porous.
- Make the dressing: In a separate bowl, whisk together the sour cream, mayonnaise, and mustard until you have a smooth, creamy, and perfectly yellow dressing.
- Assemble the salad: Add the creamy dressing, the drained onions, celery, pickles, chopped eggs, and fresh herbs to the bowl of seasoned potatoes. Use a large spoon to gently stir everything together, being careful not to mash the potatoes so they keep their lovely shape.
- Finish and serve: Season the salad with salt and pepper to taste. If you have the patience, let it rest in the refrigerator for at least 30 minutes before serving so the flavors have a chance to really get to know each other.
Recipe Tips
- Why peel while warm: Peeling the potatoes while they still have a bit of warmth in the center ensures the skins come off easily and the vinegar soak is more effective.
- How to get the best herb flavor: Use a mix of fresh dill and chives; the dill provides that classic “pickle” aroma while the chives add a subtle, onion-like sweetness without the crunch.
- Why de-flame the onions: Soaking raw onions in cold water removes the sulfurous compounds that can often repeat on you or overpower the delicate creamy dressing.
- Best potato choice: Small yellow (Yukon Gold) or red potatoes are best because they have a waxy texture that holds its shape well when tossed, unlike starchy Russet potatoes which tend to crumble.
What To Serve With Joanna Gaines Potato Salad Recipe?
This Joanna Gaines Potato Salad Recipe is a creamy, zesty side that needs a smoky or savory pairing! A slab of Slow-Smoked BBQ Ribs is the classic choice to balance the cool sour cream dressing. For a lighter touch, a piece of Lemon Herb Grilled Chicken adds a lovely brightness that pairs perfectly with the fresh herbs! A cold Glass of Sweet Tea or a Chilled Lager pairs wonderfully with the salty, pickle-infused bite.
How To Store Joanna Gaines Potato Salad Recipe
- Refrigerate: Store the potato salad in an airtight container in the fridge for up to 3 to 4 days.
- Make Ahead: This recipe is actually better on the second day as the potatoes continue to absorb the dressing and seasonings.
- Freezing: It is not recommended to freeze potato salad, as the sour cream and mayonnaise dressing will separate and the potatoes will become watery and mealy upon thawing.
Joanna Gaines Potato Salad Recipe Nutrition Facts
- Calories: 250 kcal (per 1/6 serving)
- Total Fat: 13 g
- Saturated Fat: 4 g
- Cholesterol: 75 mg
- Sodium: 480 mg
- Total Carbohydrates: 29 g
- Protein: 6 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. If you prefer a more rustic “red potato” style salad, you can skip the peeling step entirely. Just ensure you scrub the potatoes well before boiling.
Plain Greek yogurt or crème fraîche are excellent substitutes that will provide the same tangy creaminess as sour cream.
The eggs add a lovely richness and a bit of protein, but the salad is still delicious without them if you have an allergy or simply prefer a lighter version.
Try More Recipes:
- Joanna Gaines Greek Pasta Salad Recipe
- Joanna Gaines Brussel Sprout Salad Recipe
- Joanna Gaines Pasta Salad Recipe
Joanna Gaines Potato Salad Recipe
Description
A classic, creamy potato salad featuring tender yellow potatoes, a tangy sour cream and mustard dressing, and a satisfying crunch from dill pickles and celery.
Ingredients
Instructions
- Boil potatoes for 15-20 minutes until tender; soak chopped onions in cold water.
- Chill potatoes in an ice bath, then peel and chop into chunks.
- Drizzle warm potatoes with vinegar and a pinch of salt.
- Whisk together sour cream, mayonnaise, and mustard.
- Fold dressing, onions, celery, pickles, eggs, and herbs into the potatoes.
- Season with salt and pepper; chill for 30 minutes before serving.
Notes
- Soaking the onions makes them much milder and more kid-friendly.
- Use waxy potatoes like Yukon Gold or Red for the best texture.
- The salad stays fresh and delicious in the fridge for up to 4 days.
