An everything bagel and a potato salad walk into a bar. What happens? Everything bagel potato salad! This recipe is great for backyard barbecues and cookouts. It’s creamy, bright and surprisingly nostalgic.
Equipment
Here’s everything you need to make my potato salad recipe at home:
- Medium pot
- Strainer
- Chef’s knife
- Blender
- Large bowl
Potato Salad Tips
- Can’t find mini yellow potatoes? Use regular yellow potatoes and cut them up into bite-sized pieces. Potato-potatoe!
- Don’t want to buy a tub of sour cream just for this recipe? No sweat. Opt for plain Greek yogurt instead.
- Serve it with…black bean and sweet potato burgers or Mediterranean beef skewers.
- Storing potato salad. This potato salad gets better the longer it sits in the fridge. Try preparing it one day in advance for the best result. Stored in an air-tight container, leftover potato salad can last up to one week in the fridge.
What is everything bagel seasoning?
Everything bagel seasoning got it’s name in New York, when a young bagel shop worker, named David Gussin, asked the owner to create a bagel using the leftover toppings from all the other bagel varieties. It’s since been developed into a seasoning that’s used on just about everything, from bagels to salmon to… potato salad! The seasoning is typically made using, poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt. It tastes kinda like a garlicky and nutty cracker!
What makes a good potato salad?
For me, the best potato salads have perfectly cooked potatoes that are seasoned throughout, a dressing that generously coats each potato, and a flavour so addicting you can’t stop eating it! Thankfully, this one has all three and you can find the full details in the recipe card below.
Everything Bagel Potato Salad
6-8
servings30
minutes30 mins to 24 hours
Ingredients
500g mini yellow potatoes
½ cup softened cream cheese
½ cup sour cream
¼ cup dill pickle brine
¼ everything bagel seasoning + more for serving
1 tbsp red wine vinegar
1 tbsp sugar
Salt (I’m using Diamond Crystal)
Directions
Add potatoes to a medium pot and cover in water. The water should come 1 inch above the potatoes. Season with 4 tbs salt, 1 tbsp sugar and 1 tbsp red wine vinegar.
Bring to a boil and let cook until fork tender, about 8 minutes. You’ll know they’re ready when you can easily slide a fork into the largest potato in the pot, without it breaking apart in the process.
Drain and let cool. To speed up the cooling process, run the potatoes under cold water until you can hold them for ten seconds without scalding your hands.
Cut each potato in half, yielding bite-sized half moons. Place the cut potatoes in the fridge while you make the dressing.
To a blender add cream cheese, sour cream, pickle brine and a generous pinch of salt. Blend until smooth.
Cover the potatoes in the cream cheese dressing and toss to coat. Add the bagel seasoning and toss again. Cover and store in the fridge until ready to serve. You can make the salad one day in advance. If making ahead, pull out of the fridge 30 minutes before you prepare to serve. This will take the chill off. Just before serving, sprinkle with more bagel seasoning and enjoy!
Tag me @stefsdinnerdate on Instagram and TikTok if you make it! I love seeing your creations.