This creamy blistered shishito pepper potato salad recipe is so incredible, it’ll give your star entree a run for its money.
Key ingredients to potato salad
Potato salad traditionally includes boiled potatoes, mayo, sometimes mustard, a few veggies (like onions, celery or pickles) and some spices. It’s a really easy dish to throw together, which is probably why it’s so popular at backyard barbecues.
But easy doesn’t have to mean boring. By elevating a few of the standard ingredients, your potato salad can go from “that’s good” to “holy smokes that’s great, I want the recipe.”
The potatoes you choose make a difference. Good ol’ russet potatoes are fine. But if you switch those out for Dutch yellow potatoes, you’re going to end up with a salad that is creamy and buttery (without having to add butter).
This recipe calls for 2 pounds, which is about 20 baby potatoes. If you’re serving a crowd, go ahead and double it.
Next, instead of just adding mayo, I like to fold in some Mexican crema. It’s like sour cream, but smoother. It has a pleasant tang. And because of that, you don’t need to add mustard or vinegar to this recipe.