This is my favorite Potato Salad! Not just because it’s a super festive Potato Salad recipe for the season, but because it’s absolutely and utterly delicious!
Today’s crispy, warm, tasty and fabulous recipe is sponsored by my friend at Crock-Pot : Makers of my favorite small cooking appliances!
I know it’s the season for good food, and probably the best excuse to make this potato salad. However I’ll warn you, this recipe will go far and beyond the holidays 🙂
I’ve been getting quite a few emails from you requesting Holiday sides and appetizers more than main dishes. And almost the same amount of emails asking for potluck options. So say hello to this crispy, easy and BEST Potato Salad!
Everybody has their own idea of what a good potato salad should be. I will tell you that I love most salad, except for a potato salad with mayo.
My idea of the best potato salad is that without mayo. I feel like I can barely taste the potatoes anymore and I almost can’t tell what I’m eating with all the mayo covering up the salad.
Forget peeling, chopping and boiling potatoes. Forget mushy potatoes with no texture. These potatoes cooked in my 10 QT Crock-Pot are ultra crispy and buttery on the outside, super fluffy and tender on the inside and absolutely the best you’ll ever make!
Finally, for the record, you can serve these potatoes without the spinach and salad toppings. They’re a perfect replacement to roast potatoes, or baked potatoes.
POTATO SALAD RECIPE
For today, we’re making these delightful crispy and flavorful potatoes into a potato salad.
So here’s why I love it:
- It’s super quick and easy to prepare using the 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker.
- The Crock-Pot gives my potatoes and incredible texture like no other, plus it takes exactly 6 minutes to cook the potatoes! Like a dream 🙂
- It’s made using a handful of ingredients
- You don’t need a fancy dressing, just a drizzle of sweet balsamic syrup. That’s because the potatoes are super flavorful!
- You can totally customize this recipe with more or less toppings.
- The sweet cranberries and dressing are well balanced by the salty potatoes.
- The textures go so well together: tender and crispy potatoes, slightly wilted spinach, chewy cranberries and crunchy nuts.
- It’s great as a starter or side dish to any meal, and even more satisfying if you have it on its own for lunch.
- This salad is a potluck winner!
- It’s super festive for the season!
- There’s a recipe video so you can see how easy and delicious it is!
HOW TO MAKE POTATO SALAD:
First of all, choose potatoes that are the same size so they all cook at the same time.
Also, any type of potatoes would work so feel free to choose your favorite. Start off by washing and draining the potatoes and place them in the 10 Qt Crock-Pot Express Easy Steam Release Pressure Cooker.
You’ll add half a cup of water and salt, then select the steam function for 6 minutes. YES 6 minutes for tender potatoes!!
Remove the potatoes and simply wipe off the bottom of your Crock-Pot Express. And set the function to Sear/Brown.
This is how I get a golden crispy exterior on my potatoes, a texture much better than roasted potatoes can ever have!
Another thing is I prefer butter for the golden texture and taste, however you can use a vegan butter substitute or even olive il instead.
You’ll sear the potatoes for another 4-5 minutes total, flipping them halfway when the crust is perfectly golden brown and crispy. Now it’s time to add some flavor!
Shallots, garlic and herbs go right in and you’ll toss them with the potatoes while keeping the sear/brown function on. The house will smell terrific 🙂 And your potatoes will be ultra flavorful.
Now you can probably skip this, but I’ve added some shredded Parmesan cheese for extra flavor and I turn off my Crock-Pot Express at that point. The cheese will coat the potatoes lightly and melt in the heat of the pot.
Plating the salad starts with a bed of spinach, you can however use kale, arugula or any bed of greens you prefer. It’s beautiful to simply warm the potatoes on your greens and let them wilt slightly. That way you maximize their flavor as well.
Warm potatoes with the garlic, and put the shallots on top. Then go with dried cranberries, chopped hazelnuts, more herbs, cheese, salt, pepper and chili flakes. And finish off with a drizzle of balsamic reduction. It’s Potato Salad Perfection at its best!
BEST POTATO SALAD
I’m sure by now you know why I call this the best potato salad! I can’t urge you enough to make it and share it with friends and family this season.
Using my 10 qt Crock-Pot Express Easy Steam Release Pressure Cooker has made this a really EASY POTATO SALAD to make for any newbie in the kitchen.
I certainly know how we all need a foolproof go to recipe for potatoes like this! You’ll also find yourself loving the potatoes as a side dish with your steaks without the salad ingredients.
You can totally make this a VEGAN POTATO SALAD by simple swaps to the butter and using vegan parmesan. So for big potlucks, probably the vegan option may be more appreciated 🙂
HOMEMADE POTATO SALAD TIPS
- Start off with potatoes that are all the same size so they cook evenly.
- Leave the skin on or peel the potatoes—your choice.
- Choose any type of potatoes you like.
- Use the new Crock-Pot 10 Qt Express Easy Steam Release Pressure Cooker for ease, convenience and best results.
- Steaming the potatoes allows for a super fluffy and soft inside texture.
- Browning the potatoes after they’ve been fully cooked allows for a crisp outside texture that stays for a while.
- The shallots and garlic are a must for flavoring the potatoes! If you’d like to substitute them, use garlic and onions powders instead.
- When you add the warm potatoes to the bed of greens, they wilt and exude so much flavor than if they were still fresh.
- The salad ingredients are optional, I added cranberries for the chew and sweetness, and chopped hazelnuts for the crunch.
- Chilli flakes are optional but great contrast to the sweetness.
- You can skip the balsamic drizzle but it’s much recommended!
You’ve probably noticed I’ve been sharing plenty of Crock-Pot Recipes and that’s because I LOVE how they make meals tastier and easier.
Especially this time of year when I’m spinning in circles, reaching out for my Crock-Pot Express Pressure Cooker today has made this potato salad a dream come true!
Here’s what I love about it:
- Huge 10 qt size is fit for small or big families and fit for a huge party at the same time!
- The multi functions allow me to use just the one appliance instead of multiple pots and pans.
- It has the Easy Steam Release Button (as you can see in the video) which I LOVE because it’s the easiest way to release steam without worrying about it.
- The pot is non stick to it’s great for searing, and I get such an amazing crisp texture from searing my food!
- Easy to use and understand.
- Saves me a ton of time and is a foolproof way to get homemade meals to taste good no matter how new or experienced of a cook you are!
Some Other Recipes to Try using Crock-Pot:
Osso Bucco With Steamed Veggies
Potato Salad Recipe With Spinach
- 2 lbs small potatoes washed and drained
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 2 tablespoon unsalted butter
- 1 shallot sliced
- 2 garlic cloves minced
- 1 tablespoon fresh thyme minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup parmesan cheese shredded
- 3 cups Spinach leaves
- 1/2 cup dried cranberries
- 1/4 cup chopped hazelnuts
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon fresh thyme leaves
- pinch salt and pepper
- 1/4 teaspoon chilli flakes
- 1 tablespoon balsamic reduction
Add potatoes to the 10 Qt Crock-Pot Express Easy Steam Release Pressure Cooker. Add in the water and salt. Seal the lid, make sure the release button is on OFF.
Select steam for 4-6 minutes depending on the size of your potatoes.
Once the potatoes are cooked and done, release the steam by twisting the release button to ON.
Remove the potatoes from the Crock-Pot and wipe the pan clean.
Add in the butter and select the sear/brown function. Add the potatoes back to the Crock-Pot express and let them sear for 3-5 minutes flipping them around the butter for a golden crispy crust.
Add in the shallots, garlic, herbs and season. Toss the potatoes around for 2 minutes until the shallots and garlic are fragrant.
Turn off the Crock-Pot Express Pressure Cooker and add in some cheese. Toss the potatoes in the cheese and let it melt in the heat of the pan.
Assemble the salad:
Add the spinach at the bottom of the salad plate, top with the warm potatoes, garlic and shallots. Top that with cranberries, hazelnuts, seasoning, cheese, herbs and finishes off with a balsamic reduction drizzle. Serve and enjoy!
Start off with potatoes that are all the same size so they cook evenly.
Leave the skin on or peel the potatoes—your choice.
Choose any type of potatoes you like.
Use the new Crock-Pot 10 Qt Express Easy Steam Release Pressure Cooker for ease, convenience and best results.
Steaming the potatoes allows for a super fluffy and soft inside texture.
Browning the potatoes after they've been fully cooked allows for a crisp outside texture that stays for a while.
The shallots and garlic are a must for flavoring the potatoes! If you’d like to substitute them, use garlic and onions powders instead.
When you add the warm potatoes to the bed of greens, they wilt and exude so much flavor than if they were still fresh.
The salad ingredients are optional, I added cranberries for the chew and sweetness, and chopped hazelnuts for the crunch.
Chilli flakes are optional but great contrast to the sweetness.
You can skip the balsamic drizzle but it’s much recommended!