Classic Potato Salad Recipe
User Reviews
5
Classic Potato Salad Recipe
Description
The Classic Potato Salad Recipe features Yukon Gold potatoes cooked until just tender, and hard-boiled eggs combined with a mayonnaise-based dressing enriched by sweet relish and a touch of mustard and sugar. The potatoes are prepared to retain a subtle firmness, preventing them from becoming mushy, while the chopped celery and onion add a refreshing crunch. The dressing’s balance of tangy, sweet, and savory elements complements the earthy potatoes and creamy eggs.
The potatoes and eggs can be cooked together using an Instant Pot for convenience or boiled on the stovetop. After cooking, cooling completely before assembling the salad is crucial for texture and flavor. Chilling the potato salad overnight enhances the melding of tastes and firms the potatoes, making the salad more enjoyable. This recipe serves as a reliable classic side for picnics, barbecues, or simple family meals.
For best results, avoid overcooking the potatoes to maintain the ideal "al dente" bite. The eggs and potatoes should be fully cooled before mixing to prevent melting the mayonnaise and to keep the salad fresh and well-textured.
Ingredients
- 5 pounds potato Yukon gold variety
- 4 large egg
- 1 cup mayonnaise
- ½ cup sweet relish
- 1 tablespoon mustard
- 1 tablespoon sugar
- 1 teaspoon kosher salt or to taste, coarse
- 1 teaspoon black pepper or to taste, ground
- ½ whole onion chopped
- 3 talks celery chopped
Instructions
- Start by cooking the potatoes and eggs. I prefer to cook them in the Instant Pot, but you can also cook them on the stove.
Instant Pot
- To cook the potatoes and eggs in the Instant Pot, start by adding the trivet to the bottom of the pot. Pour in 1½ cups of water.
- Stack the uncut potatoes in the Instant Pot (you can peel them before or after cooking). Stack the eggs on top of the potatoes and close the lid.
- Set the Instant Pot to SEALING and cook on HIGH PRESSURE for 10 minutes.
- QUICK RELEASE the pressure and open the lid. Immediately transfer the potatoes and eggs to an ice bath and allow them to cool.
- Once cooled, peel both and cut into bite sized pieces.
Stove Top
- To cook the potatoes and eggs on the stove top, start by peeling and dicing your potatoes into 1-2” sized pieces.
- Place the cut potatoes into a large pot and cover with water. Put the pot on the stove and bring to a rolling boil until potatoes are cooked. You want them to still be a bit firm (think al dente) so that they hold up in the salad.
- Drain them and set them aside to cool completely.
- Place the eggs in a sauce pan and cover with water. Bring to a boil and boil for 10 minutes. Immediately remove from the heat and add them to an ice bath to cool. Once cooled, peel and dice them.
Potato Salad
- In a large mixing bowl, combine the mayo, salt, pepper, mustard, relish, and sugar. Whisk together to combine until smooth.
- Add the onion and celery to the dressing and mix.
- Last, add in the cooled potatoes and eggs and fold them into the dressing until everything is fully coated in dressing.
- Place the potato salad in the refrigerator until you're ready to serve it. It's best when refrigerated for 24 hours, but any time you can place it in there before serving is great.
Notes
- Cook potatoes until tender but still firm to avoid mushiness.
- Cool potatoes and eggs completely before assembling to maintain salad texture.
- Refrigerate the salad overnight to allow flavors to fully develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 280kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 585mg | 24% |
| Potassium | 1029mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 45mg | 50% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
