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Best Potato Salad Recipe

Updated on November 14, 2020

Potato Salad Recipe

Potato Salad Recipe
Potato Salad Recipe

Best Potato Salad Recipe

With only five ingredients in the whole dish, this is one of the simplest recipes you will ever find as well as being one of the tastiest. Decadent and delicious, this potato salad recipe will instantly become a staple at many of your meals. Perfect for a warm summer day, I take this as a main dish when I work my construction job. It is also a fabulous filling for a tortilla, pita bread or lavash bread. And it is wonderfully tasty on top of a toasted English muffin. Here's what you will need to make this amazing meal.



Spring Onion

Red Bell Pepper

Opa Greek Yogurt (Blue Cheese)


Bacon (if you choose)

Spring Onion

What is a spring onion?
What is a spring onion? | Source

Spring Onions are NOT Leeks

Spring onions and leeks are often confused as the same thing but, despite their similarities, they are not. How can you tell the difference? Well, there is actually a very simple way to tell the two apart. Leeks look like giant spring onions. See the photos below for more clarity.

But do spring onions and leeks taste different?

Leeks, according to most people, usually have a much milder and sweeter flavor that spring onions.

Spring onions are also known as green onions, scallions and, in my home country, Australia, they are called shallots.


What is a leek?
What is a leek? | Source

Potatoes Are Good For You

Steam The Potatoes

I like to steam potatoes for a number of reasons. For example it is a faster method of cooking and the potatoes don't become too soft or soggy as often happens with boiled potatoes. In addition, most nutritional reports say that steaming potatoes instead of boiling them helps them retain most of their nutritional value.

In order to steam potatoes, you need to cut them into equal sized cubes. This ensures that all the pieces will cook in the same amount of time and not leave you with some under-cooked and some over-cooked. I don't remove the skins but you can if you want to. Just make sure that you wash them thoroughly.

Put the diced potatoes into the steamer and sprinkle them with some salt and pepper. It should take about 10-12 minutes for the spuds to cook completely.

How to Sauté

Sautéing is a cooking technique where you use a small amount of oil or fat in a shallow pan to fast cook thinly sliced food. It allows you to brown the food, and thus increase the flavor, while retaining the texture, flavor and moisture of the ingredient.

Making Potato Salad

Allow the potatoes to cool down while you prepare the rest of the ingredients.

1. Cut the spring onions into rounds about a quarter of an inch wide.

2. Dice and sauté the red bell pepper. We do this to make the peppers more pleasant to eat. Raw bell pepper, although great in salads and sandwiches, can be a little too crunchy and harsh in this potato salad recipe.

3. If you choose to add bacon to the dish, cook the bacon the way you prefer.

4. Add the bell pepper, green onions and bacon into a mixing bowl and add Opa Greek yogurt, blue cheese flavor.

5. Mix it all together.

6. Once the potatoes have cooled down, fold those into the mix too. It is important not to over-stir the potatoes as they will break down and you will end up with some kind of mashed potato mix.

Alternatives to Yogurt

I admit I stumbled upon this recipe through sheer laziness. I usually use silken tofu or, preferably, hummus, in my potato salads but on this particular day I couldn't be bothered making hummus. Oh yeah, you have to make your own hummus because the stuff you buy at the store is almost completely made up of fat (read the label). Believe it or not, you can also use bean paste, it's better than it sounds, I promise!

Other Uses For Greek Yogurt

Gaining immense popularity in recent years, Greek yogurt is now readily available in a variety of flavors such as blue cheese. This versatile condiment is great for adding another layer of flavor to a variety of dishes including pizza and salads. My wife and I also like to use it on sandwiches and with both boiled and deviled eggs.

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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2014 Dale Anderson


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