Garden Potato Salad
Creamy potato salad with Garden Salad seasoning, red potatoes, sour cream and pickles. Tips for prep, swaps, storage, and food safety.
The Garden Salad blend of Romano cheese, chives, sesame, and poppy seeds makes a delectable potato salad dressing.
Submitted by: Kate Stearns from Milwaukee, Wi
- Boil red potatoes until just tender, shock in an ice bath, then mix with sour cream and Garden Salad seasoning.
- Swap low-fat sour cream or plain yogurt to cut calories and use waxy potatoes to avoid a mushy salad.
- Make ahead up to a day for best flavor; refrigerate within two hours and use within 3 to 4 days.
Preparation Instructions:
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More About This Recipe
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes. The flavors improve after a few hours. Make it the day before, keep it covered in the refrigerator, and stir before serving. Use within 24 hours for best texture but it will keep 3 to 4 days chilled.
How do I keep the potatoes from getting mushy?
Use waxy potatoes like red or Yukon Gold, boil only until fork tender, then plunge them into an ice bath to stop cooking. Drain well and fold ingredients gently rather than stirring hard.
What can I use instead of full fat sour cream?
Substitute low fat sour cream, plain low fat Greek yogurt, or a blend of yogurt and a little mayo. For vegan options use plant-based yogurt or vegan mayo. Taste and adjust seasoning after swapping.
How many servings does this recipe make?
Five pounds of potatoes yields about 12 to 16 side-dish servings. Plan roughly 1/2 cup per person as a side portion.
What is Garden Salad Seasoning and can I make a quick substitute?
Garden Salad Seasoning combines Romano, chives, sesame and poppy seeds. If you do not have it, mix 2 tablespoons grated Romano, 2 tablespoons minced chives, 1 teaspoon sesame seeds, 1 teaspoon poppy seeds, plus salt and pepper to taste to approximate the flavor.
How should I store leftovers and how long will they last?
Store the salad in an airtight container in the refrigerator. Keep it chilled and discard if left at room temperature longer than two hours. Eat within 3 to 4 days. Do not freeze, as the texture will suffer.
Can I change the chopped mix-ins like onion, celery, or pickles?
Yes. Swap yellow onion for scallions if you want milder flavor. Add more or fewer pickles or celery to taste. Dice ingredients uniformly so the salad mixes evenly.
Can I make this potato salad ahead of time?
Yes. The flavors improve after a few hours. Make it the day before, keep it covered in the refrigerator, and stir before serving. Use within 24 hours for best texture but it will keep 3 to 4 days chilled.
How do I keep the potatoes from getting mushy?
Use waxy potatoes like red or Yukon Gold, boil only until fork tender, then plunge them into an ice bath to stop cooking. Drain well and fold ingredients gently rather than stirring hard.
What can I use instead of full fat sour cream?
Substitute low fat sour cream, plain low fat Greek yogurt, or a blend of yogurt and a little mayo. For vegan options use plant-based yogurt or vegan mayo. Taste and adjust seasoning after swapping.
How many servings does this recipe make?
Five pounds of potatoes yields about 12 to 16 side-dish servings. Plan roughly 1/2 cup per person as a side portion.
What is Garden Salad Seasoning and can I make a quick substitute?
Garden Salad Seasoning combines Romano, chives, sesame and poppy seeds. If you do not have it, mix 2 tablespoons grated Romano, 2 tablespoons minced chives, 1 teaspoon sesame seeds, 1 teaspoon poppy seeds, plus salt and pepper to taste to approximate the flavor.
How should I store leftovers and how long will they last?
Store the salad in an airtight container in the refrigerator. Keep it chilled and discard if left at room temperature longer than two hours. Eat within 3 to 4 days. Do not freeze, as the texture will suffer.
Can I change the chopped mix-ins like onion, celery, or pickles?
Yes. Swap yellow onion for scallions if you want milder flavor. Add more or fewer pickles or celery to taste. Dice ingredients uniformly so the salad mixes evenly.
This was the best potato salad I have ever had so creamy and flavorful I did substitute the onion for green onion and added 1 hard cooked egg chopped I also used fat free sour cream for a very healthy potato salad. My 4 kids ages 12-7 who do not like potato salad loved it