This is not your average Potato Salad Recipe. I’ve combined a cool and creamy dressing with crunchy sweet bell peppers and perfectly tender potatoes for a whole new experience.
I recently went on a Norwegian cruise and this “American Potato Salad” was at the buffet. It really sparked my interest because it was like nothing I had ever had before.
Why This Potato Salad Works
This potato salad dressing is very white, not your typical pale yellow color – which means it does not have any mustard in it. While the salad still has a slight tang to it, it isn’t over powering with vinegar. Just enough to balance out the creaminess of the mayo and greek yogurt dressing.
My potato salad is packed with bits of sweet and crunchy bell peppers for a pop of flavor and texture in each bite. No pickles, celery or eggs found here. It’s definitely a breath of fresh air in the way of potato salad.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this potato salad at home. As always, you can find the full list of ingredients located in the printable recipe card below.
- Russet Potatoes – I’m using the classic baking potato because it holds up so well and gives a nice creamy texture when boiled just right. It also soaks up that delicious flavor of the dressing perfectly.
- Bell Peppers – I used a mixture of green, red, yellow and orange to give this salad a nice bright color and sweetness in each bite.
- Purple Onion – just a little onion, chopped nice and small will give the salad a beautiful color and flavor.
Potato Salad Dressing Ingredients
The simplicity of this potato salad recipe really makes it that much better. It’s crazy how just a few basic ingredients can transform into something so delicious.
- Mayo – use your favorite brand of mayo here. I like the mayo made with either olive oil or avocado oil, because the flavor seems more neutral and less tangy.
- Plain Greek Yogurt – you can also swap this for sour cream if you prefer. Both will work great.
- Vinegar – just a plain, white distilled vinegar works. Swapping for other types of vinegar will change the overall taste of the salad.
- Sugar – just a little bit of sugar to balance out the creaminess and tang in the dressing.
- Salt and Pepper – I start with just a little salt in the dressing. Adding more to your own serving of potato salad is optional.
How To Make the Best Potato Salad
What’s the trick for making the best potato salad? Well, in my opinion it all comes down to how you infuse the flavor into the potatoes, while also keeping the salad light and refreshing. Because let’s be real, you don’t want to eat a heavy potato salad on a warm summer day.
So how do we do that? It’s simple!
Once the potatoes are done cooking, you’ll drain them and place them in a large mixing bowl.
Whisk together your dressing and pour HALF of the dressing over the WARM potatoes.
As the potatoes cool, they’ll soak up the flavor and lock in the creamy texture of the potato salad dressing.
I like to place the warm potatoes in the fridge for at least 2 hours, or overnight if time allows.
All that’s left to do is combine in the chopped bell peppers and onion, as well as the remaining dressing with the potatoes and stir it all together.
PRO TIP: Make chopping onions and peppers super easy by using this handy veggie chopper. It’s a staple in my kitchen.
Make Ahead and Storage
Potato salad is great for parties and potlucks because this recipe can feed a crowd! So to save time and make this recipe ahead, here’s what I recommend…
You can make the dressing and potatoes ahead of time – cook the potatoes, stir in half the dressing while warm, and then chill in the fridge for up to 3 days. Do not combine the bell peppers and remaining dressing until you’re ready to serve.
You can store the fully prepared potato salad in the fridge for up to 5 days, but the longer the bell peppers sit in the dressing, they will soften and lose that crunch.
What To Serve with potato salad
This American Potato Salad pairs wonderfully with your classic bbq staples – Baby Back Ribs, Grilled Chicken, Caramelized Onion Burgers and let’s not forget crispy Fried Chicken.
Bring this cool and creamy side dish to your next potluck or party and watch it disappear so fast!
American Potato Salad Recipe
Ingredients
- 5 lb Russet Potatoes, peeled and cut into cubes
- 4 bell peppers, green, red, yellow and orange; chopped
- 1 cup purple onion, diced
For The Dressing
- 1 ½ cups mayo
- ½ cup plain greek yogurt, or sour cream
- 3 tbsp white vinegar
- 2 tbsp sugar
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and add the potato cubes. Cook approximately 12 to 15 minutes, until the potatoes are able to be pierced with a fork.
- Drain the potatoes and transfer to a large mixing bowl.
For the Dressing
- Combine the mayo, greek yogurt, vinegar, sugar, salt and pepper and whisk together until the sugar and salt have dissolved into the dressing. Pour half of the dressing into the warm potatoes and stir to coat. Cover the potatoes and place in the fridge to cool, about 2 hours, or overnight.*Store the remaining dressing covered in the fridge until ready to serve.
- Once the potatoes are cooled, stir in the remaining dressing as well as the chopped bell peppers and onion. Stir to combine and serve. Store covered in the fridge for up to 5 days.
