Among the several potato salad recipes that are somewhere between my cookbook and the back of my mind, this is the absolute best one. Rich, full and simply delicious! Not my everyday quick fix, though; I like to keep this recipe for a special occasion. And now that the grilling season has officially begun, I’ll have more than a few good excuses to make it.
The list of ingredients may be long, but I usually have most of them already. And when I’ve already cooked the bacon and boiled a few eggs ahead of time, then I can chop the rest of the ingredients while the potatoes are cooking. Sometimes, I also prepare the sauce up to a day in advance and let it reach room temperature a couple of hours before putting the salad together.
For this potato delight, I get the freshest ingredients from the market and chop them up myself. It makes a huge difference!
To easily cut the potatoes in cubes, I first cut a potato slice about 3/4 inch (about 2 cm) thick, then lay it on a cutting board and I cut strips (as for french fries) about 3/4 inch wide, and last I cut in the opposite side, at about 3/4 inch intervals, forming cubes.
- 8 medium-large gold potatoes, cut into 3/4 inch cubes (about 2 cm)
- 1/2 cup red pepper, diced (about 1/2 pepper)
- 1/2 cup green pepper, diced (about 1/2 pepper)
- 2/3 cup celery, diced (about 2 stalks)
- 1/3 cup pickles, diced
- 8 crispy cooked bacon slices, chopped
- 2 egg whites from hard boiled eggs, minced
- 2 teaspoons capers, minced
- 2 tablespoons Italian parsley, minced
- salt & pepper
- Fresh chives, minced (reserve in a bowl for sprinkling over individual portions)
FOR THE SAUCE
- 1/2 cup mayonnaise
- 4 oz (about 110 g) cream cheese, at room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon horseradish
- 1 teaspoon ketchup
- 1 tablespoon juice from the pickles’ jar
- 5 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon sweet paprika
- 1/3 cup grated Parmesan cheese
To make the sauce: Add all ingredients in a food processor, and mix on low speed until well combined. Set aside and keep at room temperature.
Boil the potatoes: In a large pan, cover the potatoes with water, salt generously and cook until tender. As the potatoes are in small cubes, they will need only a few minutes to cook. Drain and let cool down considerably.
Add the rest of the ingredients then the sauce and fold gently with a large spoon.
My Best Potato Salad Recipe