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Potato Salad That Eats Like a Meal

Potato Salad that eats like a meal

I know potato salad is supposed to be a side dish but this little fact didn’t stop me from making this potato salad into a meal.

Potato salad is so good, but I’ll be honest with you – I don’t usually like to make it because it’s one of those dishes that is a lot of work to make and makes me feel like I need to block off an entire day to do it.

Here are my time savers – First, I don’t peel the potatoes.  Next,  I chop the potatoes into bite size pieces before I boil them. This saves me from trying to cut them when they’re hot. Potatoes fall into the category of “only buy organic” for me and then I don’t have to worry about peeling. I also boil the eggs the day before making the salad. By spreading the work out, it seems to take less time. If you can get someone to do all the chopping for you – that’s another time saver, too!

Go Gingham Potato Salad That's Really a Meal

I made 2 versions of this salad and had my dinner group group do a taste test. It was tough to tell the difference between the 2 versions but the mayonnaise dressing won out over the yogurt and sour cream version.

Go Gingham Potato Salad taste test

And because I love to freeze leftovers before they go bad, I tried freezing a small batch of potato salad. The results were not very appealing. Don’t freeze it.

Go Gingham Potato Salad

Potato Salad That Eats Like a Meal
Recipe Type: Main
Cuisine: American
Author: Sara Tetreault
Prep time:
Cook time:
Total time:
Serves: 6-8
This side dish is so tasty and hearty it can really be the entire meal! If you don’t like mayonnaise, I’ve also included a different dressing using yogurt instead.
  • Salad
  • 3 pounds organic red potatoes (scrub but don’t peel)
  • 3 cups celery, chopped
  • ¼ cup onion, minced
  • ¼ cup fresh dill (or whatever fresh herb you like)
  • 2 cups green peas, frozen or fresh
  • 6 each hard boiled eggs, peeled and chopped
  • ¼ cup cooked bacon, chopped small
  • Dressing – with mayonnaise
  • 1 cup mayonnaise
  • 2 Tablespoons red wine vinegar
  • ¼ cup dill relish
  • 1 teaspoon Old Bay Seasoning
  • Salt/pepper to taste
  • Don’t like mayonnaise? Here’s an option for you –
  • Dressing
  • ½ cup plain or Greek yogurt
  • ½ cup sour cream
  • ¼ cup dill relish
  • 1 teaspoon Old Bay Seasoning
  • Salt/pepper to taste
  1. Scrub (but don’t peel) organic potatoes. Chop/dice into bite size cubes. Place in large pot and cover with 2”-3” of cold water. Place on stove with lid on pot and bring to boil. Boil for about 5-7 minutes and test for done-ness. Drain and rinse with cold water and put back in pot with cold water and ice to stop cooking. Drain again and place in large bowl.
  2. Add celery, onion, dill, green peas, boiled eggs, and bacon to bowl and mix gently.
  3. In a separate bowl, add dressing ingredients and whisk until well combined.
  4. Pour dressing over salad and stir until combined.
  5. Serve and enjoy as a side dish or as the main meal.
  6. Refrigerate in an airtight bowl.
Not everyone likes mayonnaise so if you don’t get with the second version of the dressing.[br]Fresh dill works best or use whatever you have growing in your garden.

Potato Sald Ingredients Go Gingham

More notes for this recipe:

  • I like to buy organic potatoes and skip peeling them.
  • Chop the potatoes before boiling them. They’re easier to handle when they’re hard and won’t break apart.
  • Dill is so easy to grow so get some seeds and skip buying it at the store.
  • The eggs and bacon are completely optional but they’re so tasty – add them.

What’s your favorite salad that’s a side dish but eats like a meal?

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