Flavorful Potato and Lettuce Salad

Growing up, potato salad at our house always meant big chunks of potatoes drowning in mayo with a few sad celery pieces thrown in. That’s just how mom made it, and I never questioned it. When my husband brought home a potato salad from work with lettuce mixed in, I thought he was playing a joke on me.

But here’s the thing – adding crisp lettuce to potato salad isn’t weird at all. It adds a fresh crunch that regular potato salad is missing, and it makes the whole dish feel lighter. Now when I make potato salad without lettuce, it just feels like something’s missing.

What Kind of Potatoes Should I Use?

For potato salad, waxy potatoes are your best friend since they hold their shape well after cooking and won’t turn to mush when you mix them. Small red potatoes or Yukon Golds are perfect choices – they have a creamy, buttery texture that works great in this recipe. White potatoes or fingerlings would also work nicely here. Just avoid starchy russet potatoes, which can get too grainy and fall apart easily. When preparing your potatoes, try to cut them into evenly-sized cubes so they cook at the same rate, and be sure not to overcook them – they should be tender when pierced with a fork but still firm enough to hold their shape when tossed with the other ingredients.

Options for Substitutions

This fresh salad recipe has plenty of room for swaps if you’re missing something:

• White vinegar: You can easily swap white vinegar with apple cider vinegar or rice vinegar. If using apple cider vinegar, start with a bit less as it has a stronger taste.
• Sour cream and mayonnaise: Greek yogurt makes a great substitute for either sour cream or mayo. You could also use all mayo or all sour cream if you’re missing one.
• Romaine lettuce: While Romaine gives a nice crunch, you can use butter lettuce, green leaf lettuce, or even mixed greens. Just avoid very delicate lettuces like spring mix as they’ll wilt too quickly.
• Green onion: No green onions? Try finely chopped red onion or chives instead. If using red onion, use about half the amount since it’s stronger.
• Soft-boiled eggs: Since these are optional, you can skip them entirely. Hard-boiled eggs work just as well, or try adding chickpeas for a protein boost.
• Fresh herbs: Chives and dill can be swapped for each other, or try parsley. If using dried herbs, use just 1/3 of the amount called for fresh.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato and lettuce salad is overcooking the potatoes – they should be tender but still hold their shape, so test them frequently with a fork and drain them as soon as they’re done to prevent mushiness. A common error is adding the dressing while the potatoes are still hot, which will cause them to break down and make the salad soggy – instead, let them cool completely and then gently fold in the dressing ingredients. To keep your lettuce crisp and fresh, avoid chopping it too far in advance, and make sure it’s thoroughly dried after washing, as excess water will dilute the dressing and create a pool at the bottom of your bowl. For the best flavor development, let the dressed potato mixture chill for at least an hour before adding the lettuce, and always add any fresh herbs just before serving to maintain their bright flavor and color.

What to Serve With Potato and Lettuce Salad?

This fresh and creamy potato salad makes a perfect side dish for your summer cookouts or casual dinners. Since it’s already packed with veggies and protein from the eggs, it pairs really well with grilled meats like chicken, burgers, or bratwurst. For an easy weeknight dinner, serve it alongside a simple rotisserie chicken or some pan-seared fish fillets. If you’re hosting a barbecue, this salad tastes great next to other classics like corn on the cob, baked beans, or grilled vegetables – just make sure to keep it chilled until serving time!

Storage Instructions

Keep Fresh: This potato and lettuce salad is best enjoyed within 24 hours of making it. Keep it in an airtight container in the fridge, but know that the lettuce might get a bit wilted after several hours. If you’re planning to make it ahead, you can keep the dressed potato mixture separate from the lettuce and combine them just before serving.

Prep Ahead: Want to get a head start? Cook and cube the potatoes, and mix the dressing up to 2 days in advance. Store them separately in the fridge – just don’t add the lettuce until you’re ready to serve. This way, your greens stay crisp and fresh when it’s time to eat.

Leftovers: If you have leftover salad that’s already mixed, try to use it within a day. The lettuce won’t be as crispy, but the flavors will still be good. Just give it a quick toss before serving to redistribute the dressing.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 50-60 g

Ingredients

For the pickled celery:

• 3 celery stalks (thinly sliced)
• 1/4 cup white sugar
• 1/4 cup white vinegar
• 1/2 cup water

For the dressing:

• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 4 tbsp sour cream (full-fat for richness)
• 2 tbsp mayonnaise (I prefer Hellmann’s mayonnaise)
• 1/2 tsp salt

For the salad:

• 4-6 small cooked potatoes (cooled and quartered)
• fresh chives or dill (for garnish)
• 1 green onion (thinly sliced)
• 1 lb romaine lettuce (roughly chopped)
• 4 soft-boiled eggs (peeled and halved)

Step 1: Prepare the Pickling Brine and Celery

In a small saucepan, combine ½ cup water, ¼ cup white vinegar, and ¼ cup granulated sugar.

Bring the mixture to a simmer over medium heat and cook until the sugar has completely dissolved.

Meanwhile, in a glass jar, add 3 sliced celery stalks.

Pour the hot brine over the celery slices.

Allow the mixture to sit at room temperature for about 1 hour or until it has cooled to room temperature.

Step 2: Make the Dressing

In a small bowl, whisk together 4 tablespoons sour cream, 2 tablespoons mayonnaise, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.

Mix until the dressing is smooth and well combined.

Set aside for later use.

Step 3: Assemble the Potato and Lettuce Base

In a large bowl, combine 4 to 6 cooked small potatoes, diced with skins on, and 1 pound of cleaned and coarsely chopped cos/romaine lettuce.

Ensure the potatoes are thoroughly mixed with the lettuce.

Step 4: Dress and Toss the Salad

Pour the prepared dressing over the potato and lettuce mixture.

Toss everything together until the dressing is evenly distributed and every potato and lettuce piece is coated.

Step 5: Top and Garnish the Salad

Transfer the dressed salad to a serving tray.

Top the salad with 1 diced spring onion, the pickled celery prepared earlier, and 4 soft-boiled eggs if desired.

Garnish the assembled salad with fresh chives or dill for an added burst of flavor and color.

Step 6: Serve and Store

Enjoy the salad immediately for the freshest taste.

If you prefer to serve it later, store the salad in the refrigerator and ensure you consume it within a day for optimal freshness and flavor.