Classic Potato Salad
User Reviews
5
Classic Potato Salad
Description
Classic Potato Salad features Yukon gold potatoes that are boiled until fork tender and then cut into chunks. The dressing pairs mashed hard-boiled egg yolks with mayonnaise, buttermilk, mustard, and pickle juice, creating a creamy, tangy base. Chopped egg whites, finely chopped dill pickles, celery, and red onion are folded in to add texture and flavor depth. This salad is chilled for several hours to meld the flavors, resulting in a creamy, flavorful dish.
The salad's texture balances tender potatoes with crunchy celery and onion, while the mustard and pickles offer brightness. It's a traditional side suitable for picnics, barbecues, or casual meals.
Potato salad can be made one to two days ahead and keeps well refrigerated for up to five days. Letting it chill helps the flavors develop fully before serving.
Ingredients
For the salad
- 3 pounds potato Yukon gold variety
- 4 egg hard boiled
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2 Tablespoons yellow mustard (or half dijon)
- 2 dill pickles , finely chopped, + splash of pickle juice
- salt
- black pepper
- 2 ribs celery , chopped
- 1/4 cup red onion , chopped
Instructions
- Boil and Chop Potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into 1/2 inch chunks.
- Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
- Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
Notes
- Prepare the potato salad at least a few hours in advance to allow flavors to blend well.
- Refrigerate leftovers promptly and consume within five days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 85mg | 28% |
| Sodium | 326mg | 14% |
| Potassium | 656mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 28mg | 31% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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