Mom's Potato Salad
User Reviews
5
Mom's Potato Salad
Description
This potato salad starts with russet potatoes peeled, halved, and boiled until tender but still holding shape. While warm, the potatoes are tossed with a dressing combining mayonnaise, sour cream, yellow mustard, sweet or dill relish, sugar, celery seed, salt, and fresh cracked black pepper, allowing flavors to penetrate the warm starch.
Celery with leaves and thinly sliced spring onion add crunch and freshness, while roughly chopped hard-boiled eggs bring creaminess and richness, rounding out the salad’s texture and flavor profile. Paprika is typically sprinkled on top for additional color and mild taste.
The salad can be served chilled or at room temperature and works well as a classic side for picnics, barbecues, and potlucks. The dressing’s balance of tangy, sweet, and spicy elements complements the softness of potatoes and crunch of fresh vegetables.
This potato salad stays fresh up to one week when tightly covered, making it a practical make-ahead option.
Ingredients
dressing
- 1 cup mayonnaise
- 1 cup sour cream
- 1 Tbsp yellow mustard
- 2 Tbsp sweet relish or dill relish
- 1 tsp sugar
- 1/2 tsp celery seed
- 1/2 tsp salt fresh cracked, or to taste
- 1/2 tsp black pepper fresh cracked, or to taste
salad
- 3 lbs russet potato about 4 good sized
- 1 cup celery heart, thinly sliced; leaves too
- 1 bunch spring onion about 6, trimmed and thinly sliced, white and green parts
- 4 egg hard cooked, rough chopped
- paprika
Instructions
make the dressing
- Whisk or stir the ingredients together, making sure to get them completely combined. Taste and adjust as you like.
make the salad
- Peel the potatoes and slice in half lengthwise. Place in a bowl of cold water while you work. Drain the potatoes and place in a large pot. Cover with water, add a tablespoon of salt, and bring to a boil. Boil gently until the potatoes can be easily pierced with the tip of a sharp knife. Note: once the water comes to a boil, this might take 20-25 minutes. But all potatoes are different, so be sure to check with a knife first.
- Drain and cut the potatoes in chunks. Use a bench scraper to transfer them to a large bowl. Some of the potatoes will be quite soft, that's ok.
- As you add potatoes to your bowl, toss each batch with a little bit of the dressing. The hot potatoes will drink in the flavors.
- Add the celery, onions, and eggs to the bowl and toss with more of the dressing. Note: depending on the size of your potatoes you may not need all the dressing, but be generous.
- Chill the salad before serving. Season with salt and pepper if needed. Garnish with a sprinkle of paprika.
Notes
- Store the potato salad covered tightly with plastic wrap in the refrigerator; it keeps well for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 444mg | 19% |
| Potassium | 830mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 412IU | 8% |
| Vitamin C | 11mg | 12% |
| 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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