Classic Potato Salad Recipe
User Reviews
5
Classic Potato Salad Recipe
Description
Classic Potato Salad Recipe uses about 2 pounds of small potatoes boiled until tender, peeled, and cut into cubes. The salad mixes potatoes with diced celery, red onion, and dill pickles for varied texture and sharpness, alongside chopped hard-cooked eggs. The dressing combines real mayonnaise, yellow mustard, and salt, which gently coats the ingredients to create a creamy and tangy flavor.
The salad's texture balances tender potatoes and chopped eggs with the crispness of celery and pickles. Garnishing with chopped chives and paprika adds mild onion flavor and a touch of color. Cooling the salad for between four and twenty-four hours in the refrigerator allows the flavors to fully combine and enhances the overall taste.
This potato salad pairs well with grilled meats or sandwiches, serving as a classic accompaniment at gatherings. It can be prepared ahead and stored chilled, providing ease when planning meals.
For potatoes with thin skins, peeling is optional. Cutting them immediately after draining lets the potatoes dry while cooling, which helps achieve a better salad texture.
Ingredients
- 24 potato about 2 lb, small
- 6 egg cooled and chopped, hard-cooked
- 2 celery thinly sliced, stalks
- ½ cup red onion diced
- ¼ cup dill pickle diced (about one large pickle)
- ¾ cup mayonnaise real
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ cup chives chopped
- paprika
Instructions
- Put potatoes in a large pot with enough water to cover.
- Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 20 minutes
- Drain and allow to cool
- Peel and cut potatoes into cubes
- In a large bowl combine celery, onion, dill pickle, mayonnaise, mustard and salt
- Add potatoes and hard-cooked egg, stirring gently to combine
- Garnish with chives and paprika
- Cover and chill for at least 4 hours and up to 24 hours
Notes
- Thin-skinned potatoes can be left unpeeled for texture; peel according to preference.
- Cut potatoes immediately after draining to allow them to dry out while cooling, improving salad consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 139kcal | 7% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 263mg | 11% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 211IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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