Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.

The post Pinto Bean Soup appeared first on Budget Bytes.

I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!

Close up overhead view of three bowls of pinto bean soup with sour cream and green onions.

What’s in Pinto Bean Soup?

This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:

  • Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
  • Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
  • Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
  • Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.

Is This Soup Spicy?

This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.

What Else Can I add?

Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:

  • Jalapeños (dice and sauté with garlic)
  • Canned diced green chiles (either leave diced or purée with the beans)
  • Fire roasted diced tomatoes (either leave diced or purée with the beans)
  • Onion (sauté with the garlic)
  • Corn kernels
  • Sliced or diced carrots
  • Tajín

Toppings for Pinto Bean Soup

Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:

  • Tortilla chips
  • Sour cream
  • Shredded cheese
  • Fresh jalapeños
  • Cotija
  • Cilantro
  • Green onion
  • Avocado
Overhead view of a pot full of pinto bean soup with a wooden spoon.
Close up overhead view of three bowls of pinto bean soup.
Print

Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $3.51 recipe / $0.88 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.25 cups each
Calories 335kcal

Ingredients

  • 3 15oz. cans pinto beans, divided $2.37
  • 4 cloves garlic $0.35
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp cumin $0.02
  • 1/4 tsp dried oregano $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 2 cups vegetable broth* $0.37

Instructions

  • Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
  • Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
  • Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
  • Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
  • After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
  • Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.

Nutrition

Serving: 1.25cups | Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Sodium: 1330mg | Fiber: 15g
Side view of a bowl of pinto bean soup with sour cream and a spoon lifting the soup.

How to Make Pinto Bean Soup – Step by Step Photos

Puréed pinto beans in a blender.

Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).

Oil and garlic in a soup pot.

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).

Spices being sautéed with the garlic and oil.

Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.

Whole beans in the pot and puréed beans being poured in.

Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.

Vegetable broth being poured into the pot.

Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.

Beans being smashed on the side of the pot with a wooden spoon.

After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.

Three bowls of pinto bean soup with toppings all around.

Serve the soup hot with your favorite toppings!

Sour cream being stirred into a bowl of pinto bean soup.

I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?

The post Pinto Bean Soup appeared first on Budget Bytes.

Red Pepper Pizza with Feta

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for…

A Couple Cooks – Recipes worth repeating.

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for an unforgettable pie.

Red pepper pizza

Need some pizza night ideas? Here’s an idea that’s so simple but tastes like it’s from your favorite pizza joint: this red pepper pizza with feta and oregano! First stir together our famous easy pizza sauce, which requires just 5 ingredients for its garlicky tomato flavor. Then top with mozzarella cheese, jarred roasted red pepper strips and salty feta cheese. Baked until the crust is golden and showered with fresh oregano, it’s one unforgettable pie.

Ingredients for red pepper pizza

This red pepper pizza is quick and easy: the model of Italian simplicity! Here at A Couple Cooks we’ve eaten a lot of great pizza in the US and Italy, and what we’ve found is this: the best topping combinations are the simplest. There’s a reason that margherita pizza is the world’s favorite! All you need are a few quality ingredients to make magic. Here’s what you’ll need for this recipe:

Red pepper pizza

For the pizza dough

The trick to the best red pepper pizza? Homemade pizza dough. There are several options for dough depending on your preferences and what tools you have available. The first recipe is our standard, but the others are great alternatives.

There are a few other styles of pizza dough that also work here. You can try a Pan Pizza in a cast iron skillet, no special pizza tools required. Or, make our Best-Ever Sheet Pan Pizza: it makes a double recipe in a large sheet pan, perfect for serving a crowd.

Pizza making tools

You’ll need a few tools if you choose the standard or thin crust dough recipes. Again, if you chose the pan pizza or sheet pan pizza recipes above, no extra tools are needed!

  • Pizza stone: High temperatures make the crust crisp on the outside and chewy on the inside. Here’s the pizza stone we recommend, and a bit more on how to care for it.
  • Pizza peel: A peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel or this conveyor pizza peel.
  • Pizza oven (optional): Want to make next level pizza? Try an outdoor pizza oven! We own and have extensive experience with both the Ooni pizza oven and the ROCCBOX (the ROCCBOX is our favorite). We used a pizza oven to get the charred crust you see in the photos.
Red pepper pizza

Red pepper pizza topping variations

There are lots more fun pizza toppings to add to this red pepper pizza, if you’d like to get more creative! Here are a few ideas for flavors that would pair well:

  • Red pepper sauce (use it instead of the homemade pizza sauce)
  • Goat cheese or ricotta cheese, in dollops
  • Asiago or Pecorino cheese
  • Olives
  • Sausage crumbles
  • Basil
  • Thyme
  • Hot honey
  • Artichoke hearts
  • Spinach (sauteed or frozen thawed)
  • Red onion slices

What do you plan to put on your red pepper pizza? Let us know if you follow the recipe below or get creative with more toppings!

More pizza recipes

Love pizza? Here are some of our top pizza recipes to try:

This red pepper pizza is…

Vegetarian.

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Red pepper pizza

Red Pepper Pizza with Feta


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 1 medium pizza

Description

This red pepper pizza is an easy topping idea with major flavor! Sprinkle with roasted peppers, feta, and oregano for an unforgettable pie.


Ingredients


Instructions

  1. Make the pizza dough: Follow the Best Pizza DoughThin Crust Pizza Dough or Pizza Oven Dough recipes to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Make the Homemade Pizza Sauce. (You’ll use about ½ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  5. Spread a thin layer of the pizza sauce over the dough. Add the mozzarella cheese. Add the red pepper strips and sprinkle with feta cheese. 
  6. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 to 2 minutes in a pizza oven).
  7. Allow the pizza to cool for a minute or two before adding the fresh oregano leaves. Slice into pieces and serve immediately.
  • Category: Dinner
  • Method: Baked
  • Cuisine: Pizza
  • Diet: Vegetarian

Keywords: Red pepper pizza

A Couple Cooks - Recipes worth repeating.

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Salad recipes are my favorite way to showcase vibrant, in-season produce—fruits and veggies that taste so good on their own that it doesn’t take much to make them into a delicious meal. On cold winter nights, I like to brighten up our table with a colorful mix of root veggies and hearty greens. On beautiful, warm days when I’d rather be outside than in the kitchen, summer salads are the perfect lunch or dinner: they’re simple to toss together, but they’re super flavorful nonetheless. Whether you want to add more plant-based meals to your diet or are simply looking to […]

Blackened Grilled Salmon Skewers

You’ll be making these healthy, grilled Blackened Salmon Skewers all summer long! They’re spicy, smoky, and delicious. Grilled Blackened Salmon Skewers This grilled salmon recipe is a cross between these salmon kabobs and these air fryer sal…

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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.

The post Cabbage Rolls appeared first on Budget Bytes.

My name is Olena and I would love to share my grandma’s cabbage rolls that I grew up eating in Ukraine as a kid. Her cabbage rolls recipe is very simple using basic ingredients. My only change is I add a tablespoon of Italian seasoning which adds so much flavor to the cabbage rolls. I have also tried to add pot roast seasoning to the filling and cabbage rolls were to die for with a bit of a heat kick!

Cabbage rolls in a large stock pot covered with tomato sauce and garnished with fresh dill.

What Are Cabbage Rolls?

Cabbage rolls are a dish where tender cabbage leaves are wrapped around meat and rice filling, then baked in tomato sauce. Cabbage rolls are a staple in many Eastern European cuisines and recipes vary greatly. Some prefer to use fermented cabbage leaves, and some like to add more rice than meat or use just rice in the filling. There are cabbage rolls even with buckwheat and barley. In our household, we like Ukrainian cabbage rolls on a meaty side, with both meat and rice in the filling, served with lots of flavorful tomato sauce.

And on busy weeknights, Ukrainians often make unstuffed cabbage rolls which are more of a casserole type of dish made in one pot.

Can You Use Different Meat In Cabbage Rolls?

To make cabbage rolls, I recommend using a combination of ground beef and ground pork for maximum flavor. However, you can use only ground beef or only ground pork, if that’s all you have on hand.

If you would like to make cabbage rolls more lean, feel free to mix ground chicken or ground turkey with more high fat content ground meat like ground beef or ground pork. Cabbage rolls made with only poultry will turn out dry.

Can You Make Them Ahead Of Time?

Yes, you can make cabbage rolls ahead of time. You can roll cabbage rolls, assemble in a single layer in a baking dish, cover with plastic wrap and refrigerate for up to 48 hours. Or just use the Dutch oven if you have enough space in your refrigerator. Then bake with tomato sauce mixture as per recipe.

You can also cover the baking dish with a few layers of plastic wrap and aluminum foil and freeze cabbage rolls for up to 3 months. You will have to fully defrost frozen cabbage rolls before baking. Thaw them in the fridge for 24 hours.

To freeze cooked cabbage rolls leftovers, bake and cool them completely. Transfer cooked cabbage rolls and sauce, leaving some room for expansion, to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

Side view of cabbage rolls served on a black plate with sour cream and fresh dill on top and a fork on the side.

How To Reheat Cabbage Rolls

Store cabbage rolls in an airtight container in the refrigerator for up to 5 days. To reheat cabbage rolls, microwave them for 2-3 minutes. You can also reheat them on the stove. In a small pot, add cabbage rolls and the sauce, cover and simmer on low heat for 10 minutes or until warmed through

What To Serve With Cabbage Rolls

Cabbage rolls are a one pot meal that has meat, starch and vegetables in it. In Ukraine, we serve cabbage rolls with generous amounts of sauce, topped with a dollop of sour cream and fresh dill. With a hunk of fresh rye bread or crusty bread like baguette for sopping up the juices. Ukrainian garlic bread will go so well with cabbage rolls as well.

Tips for Best Results

  1. Buy a large head of cabbage, so you have larger leaves to work with and extra ones, just in case.
  2. When cooking the cabbage, do not remove it from the pot with boiling water to cut off the leaf every time. Instead, hold it with a big fork, cut the leaf off and remove it from the pot with the same fork.
  3. As the head of cabbage gets smaller, dump some of the boiling water from the pot, so the head of cabbage is peeking out for easy leaf removal.
  4. Large rimmed baking sheet works very well for holding cabbage leaves. It helps them cool faster and holds water.
  5. When you remove the rib on each cabbage leaf, overlap each side covering the empty triangle and closing the gap.
  6. Combine 2-3 smaller cabbage leaves overlapping each other to create a bigger leaf for rolling.
  7. Keep rolled cabbage rolls on a side. If you end up with leftover stuffing mixture, unroll larger size cabbage rolls, add more stuffing to them, and roll them back.
  8. If you don’t have a Dutch oven, a large deep baking sheet tightly covered with a double layer of aluminum foil will work. Your cabbage rolls will need a bit more cook time though.
  9. If you do not love boiling cabbage, consider buying savoy cabbage. Its leaves are soft and require no pre-cooking before rolling.
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
overhead view of cabbage rolls in a stock pot with tomato sauce poured on top and garnished with fresh dill
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Cabbage Rolls

These delicious Cabbage Rolls are stuffed with ground meat and rice then baked in a simple tomato sauce for an easy comfort meal.
Course Dinner
Cuisine Ukrainian
Total Cost $15.49 recipe / $1.94 serving
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 12 minutes
Servings 8 2 cabbage rolls each
Calories 355kcal

Equipment

Ingredients

  • 1 large head cabbage $2.23
  • 1 Tbsp olive oil $0.16
  • 2 large onions, finely chopped $0.76
  • 4 cloves garlic, minced $0.34
  • 1 Tbsp Italian seasoning $0.30
  • 2 tsp salt $0.10
  • 2 tsp Freshly cracked black pepper, divided $0.10
  • 1 lb. ground beef extra lean $6.49
  • 1 lb. ground pork $2.27
  • 1 cup white rice, uncooked, rinsed & drained $0.37
  • 1 28oz can tomato sauce $1.79
  • 4 cups chicken broth, low sodium $0.68

Instructions

  • Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
  • Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.
  • To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
  • Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the cabbage rolls with the seam side down in a large Dutch oven. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.
  • In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.
  • Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Sodium: 1179mg | Fiber: 5g

How to Make Cabbage Rolls – Step by Step Photos

Overhead shot of cabbage in a dutch oven boiling in water.

Add a head of cabbage to a large pot with salted boiling water. Cook for 2 minutes.

Overhead view of softened outer leaves being removed from the cabbage with a pairing knife.

Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.

Overhead view of sauteed onions, garlic and Italian seasoning in a large skillet.

Preheat a large skillet on medium-high heat and add 1 Tbsp olive oil. Add two diced onions and four cloves minced garlic, and cook until translucent, stirring occasionally. Add one tablespoon Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

Overhead view of large glass bowl with ground pork, ground beef, uncooked white rice, sautéed onion, garlic and seasoning.

To the same bowl, add one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper and mix well using your hands.

Overhead view of parboiled cabbage leaves with middle stem being removed with a pairing knife.

Remove the thick stem on the cabbage leaves.

Overhead view of flat cabbage leaf stuffed with filling

Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center.

Overhead view of stuffed cabbage leaf with sides tucked and leaf rolled over stuffing.

Tuck in the sides and roll the cabbage up. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.

Overhead view of stuffed and rolled cabbage leaves placed side by side in a dutch oven.

Place the cabbage rolls with the seam side down in a large Dutch oven.

Overhead view of tomato sauce mixture being poured over cabbage leaves inside dutch oven.
In a large bowl combine one 28oz. can of tomato sauce, four cups low-sodium chicken broth, and the remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid.
Overhead view of cooked cabbage rolls with tomato sauce in a dutch oven.

Bake cabbage rolls for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

Overhead view of cooked cabbage rolls with tomato sauce on a black serving plate topped with sour cream and fresh dill.

The post Cabbage Rolls appeared first on Budget Bytes.

Free 7 Day Healthy Meal Plan (May 29-June 4)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. 7 Day Healthy Meal Plan (May 29-June 4) As…

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My 2023 Summer Reading List!

It’s here! This is one of my favorite days of the year – sharing my summer reading list. Oh my gosh – there are SO many great books this year. My list doesn’t even cover them all. I am so excited about all of these reads for the season! The first half of the list […]

The post My 2023 Summer Reading List! appeared first on How Sweet Eats.

2023 summer reading list

It’s here!

This is one of my favorite days of the year – sharing my summer reading list. Oh my gosh – there are SO many great books this year. My list doesn’t even cover them all. I am so excited about all of these reads for the season!

The first half of the list is full of books that are already released, with the second half in order by release date. There are some weeks where I just can’t even wait for a new release. I have 99% of the books linked below to bookshop.org. If you are able to purchase the books through bookshop, it would mean so much to me! Bookshop supports YOUR local independent bookstore. To me, bookstores are MAGICAL. I walk in and instantly feel like I’m in a Nancy Meyers movie and could stay there all day.

If you prefer to purchase on amazon, I’ve also made a 2023 summer reading list shop here for easy access.

Also! If you’re new around here, my go-to reads and favorites picks are most types of women’s fiction. Light, fun, beachy reads are my #1 choice. I love to listen to nonfiction, memoirs and autobiographies on audible. I like thrillers, but have a few triggers that I stay away from. I read to escape, to get lost in the story, to feel like the characters are my friends. And I actually love the day after I finish a great book and can’t even stand to start a new one because I’m mourning my new (character) friends. It’s the best worst feeling.

I can’t WAIT to hear your recommendations in the comments, what you’re reading now and what’s on your list!

MY 2023 SUMMER READING LIST

(more…)

The post My 2023 Summer Reading List! appeared first on How Sweet Eats.

Cilantro Lime Shrimp

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Cilantro Lime Shrimp is bursting with flavor and it takes about 10 minutes to make! Serve it over rice or tacos for an easy weeknight dinner! Cilantro Lime Shrimp Cilantro lime shrimp is so easy to whip up, and it’s loaded with flavor!! This is always on my dinner rotation. We serve it over rice,

Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s. There…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

Potato Salad recipe

There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

  • Yukon gold potatoes: the variety here is important! They have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
  • White wine vinegar
  • Celery stalks
  • Green onions
  • Red onion
  • Fresh dill
  • Sweet pickle relish (or dill pickles)
  • Mayonnaise
  • Sour cream (or Greek yogurt)
  • Yellow mustard and Dijon mustard
  • Celery seed
Best Potato salad

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

  • Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
  • Boil for 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
  • Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
  • Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor mixing them into the salad.
  • Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

  • Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
  • Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
  • Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
How to make potato salad

Storage info

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

  • How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
  • How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
  • How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
  • Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

This potato salad recipe is…

Vegetarian and gluten-free.

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Potato Salad

Best Potato Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.


Ingredients

  • 3 pounds Yukon gold potatoes*
  • 3 tablespoons white wine vinegar, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions, thinly sliced (both white and green portions)
  • ¼ cup red onion, minced
  • 2 tablespoons chopped fresh dill
  • ½ cup sweet pickle relish (or chopped dill pickles)
  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt)
  • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
  • 1 teaspoon celery seed

Instructions

  1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
  2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
  3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

  • Category: Side dish
  • Method: Boiled
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Potato salad, potato salad recipe, best potato salad recipe, how to make potato salad

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