I faithfully believe that potatoes are a king’s meal. No matter the occasion, time of the day, or year, for that matter, potatoes always manage to shine through. Take this creamy potato salad. You’d think you can’t have this salad on a festive occasion, but you’d be wrong. This salad recipe is creamy, tangy, and soul-warming in a way that other salads can’t compete with. And you don’t even need that many ingredients.
Perfect as a side dish for Thanksgiving or Christmas, this creamy potato salad uses medium-sized potatoes cubed, fresh lettuce leaves, a creamy and tangy dressing, some finely chopped onions, chives, and dried cranberries to add a surprisingly sweet twist that balances the whole thing. All these ingredients must already be in your pantry or easily available at the nearest grocery store. So let’s get to it.
- Prep Time: 5 minutes
- Active Time: 15 minutes
- Total Time: 20 minutes
- Difficulty Level: Incredibly easy
Ingredients:
- 500g medium-sized potatoes
- 250g mayonnaise of choice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 30-50 ml freshly squeezed lemon juice
- Fresh chives, finely chopped
- One large red onion, finely chopped
- One head of Batavia lettuce, chopped
- Salt
- Black Pepper
- 20g Chopped dried cranberries
Instructions:
- Peel and Boil Potatoes: Peel the potatoes and cube them into bite-sized pieces. Boil them in a pot with a tablespoon of salt for 5-10 minutes or until fork-tender. Once cooked, drain the water, rinse in cold water, and set aside to cool off
- Prepare the Creamy Dressing: In a small bowl, mix mayonnaise, mustard, lemon juice, and honey. Combine well and adjust the salt and pepper according to taste
- Mix and Serve: When the dressing is ready, and the potatoes are cooled off, mix everything in a large bowl and serve
The best part about this creamy potato salad recipe is that you can make this ahead of Thanksgiving, add lemon juice and seasoning right before serving, and it will be as fresh as a winter morning. If you think the ingredients will get soggy and lose their crunch, you can simply prepare the ingredients beforehand and mix them before serving. I, however, love the way the dressing seeps into everything overnight and brings out the flavor of everything.
I make this on a Sunday noon as well as for a festive gathering. That’s the beauty of this flavorful salad. Let me know if you try my recipe for the creamy potato salad. Share the result in the comments or what changes you’d like me to make. Happy hosting!
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