Classic Potato Salad
User Reviews
5
Classic Potato Salad
Description
This potato salad uses waxy potatoes like Yukon gold or Red Bliss, which hold their shape well after boiling. The potatoes and eggs are boiled until tender, cooled, then combined with sliced green onions and diced pickles for texture. The mayonnaise-based dressing is enhanced with white wine vinegar, Dijon mustard, dried dill, salt, and pepper to develop flavor.
The final gently tossed salad balances creamy, tangy, and savory elements, with paprika and chopped parsley providing color and mild seasoning on top. The choice to peel potatoes results in a creamier texture, though skins can be left on if preferred with proper washing.
The recipe can be adapted easily to vegan preferences by omitting eggs and using vegan mayonnaise. Consistent cutting and starting potatoes in cold water ensure even cooking and proper texture in the finished salad.
Ingredients
- 2 lbs potato peeled, cut into quarters
- 6 egg
- ½ cup green onions sliced
- 3-4 pickles diced
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon dill dried
- ½ teaspoon salt to taste
- ½ teaspoon black pepper
- ¼ teaspoon paprika for garnish
- 1 teaspoon parsley for garnish, chopped
Instructions
- Place the potatoes and eggs in a pot filled with salted water.
- Bring the water to a boil, then turn down the heat slightly to allow a rolling boil. Cook for 15-18 minutes or until potatoes are fork-tender.
- Place remaining ingredients in a large mixing bowl and mix until well combined.
- When potatoes are cooked, strain them and allow to cool, along with the eggs.
- Peel the eggs and roughly chop into quarters.
- Once the potatoes and eggs are completely cooled, add them to the bowl with the remaining ingredients.
- Gently toss to combine all the ingredients and garnish with paprika and parsley.
Notes
- Use waxy potatoes such as Yukon gold or Red Bliss for better texture and shape retention.
- Start boiling the potatoes in cold salted water to promote even cooking.
- Peeling potatoes is preferred for a creamier salad, but leaving skins on is an option if washed thoroughly.
- The recipe can be made vegan by omitting eggs and substituting vegan mayonnaise.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 33g | 51% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 179mg | 60% |
| Sodium | 822mg | 34% |
| Potassium | 782mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 429IU | 9% |
| Vitamin C | 32mg | 36% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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