Perfect Potato Salad
User Reviews
4.6
Perfect Potato Salad
Description
Perfect Potato Salad uses boiled potatoes that are diced and gently cooked so they remain firm but tender. The salad dressing combines mayonnaise, buttermilk, yellow mustard, dried parsley, garlic powder, seasoned salt, and black pepper, yielding a rich, tangy, and herbaceous flavor profile. The addition of chopped hard-boiled eggs and sliced olives introduces layers of texture and saltiness, complementing the creamy dressing and mild potatoes.
Preparation usually involves mixing the dressing ingredients by shaking in a jar or blending, then tossing it with warm potatoes to absorb flavors. Allowing the salad to chill overnight helps balance and intensify the seasoning. This salad makes a classic side dish perfect for picnics, barbecues, or family meals.
Common potato choices include red or Yukon Gold for their firm, creamy texture, although russet can be used. Salz levels should be adjusted carefully, especially if potatoes are cooked in salted water, to avoid over-seasoning. The recipe recommends using mayonnaise brands like Best Foods/Hellmann's Light Mayo for the preferred flavor.
Ingredients
- 2 cups mayonnaise see note
- ⅔ cup buttermilk
- 1 ½ teaspoons parsley dried
- 1 to 1 ½ to 1 ½ teaspoons salt see note
- 1 ½ teaspoons dried onions minced, or 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper ground
- 2 tablespoons yellow mustard
- 5 pounds potatoes see note
- 1 (15-ounce) (15-ounce) can olive cut in half
- 10 diced eggs hard-boiled, see note
Instructions
- For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
- For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.
- Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight.
- Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!
Notes
- Adjust salt carefully if you boil potatoes in salted water to avoid over-salting the salad.
- For easy-to-peel hard-boiled eggs, follow tested methods to simplify peeling.
- Red or Yukon Gold potatoes provide a firm texture, but russets can be used.
- Using Best Foods or Hellmann's Light Mayonnaise yields consistent dressing results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings as a side dish
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 544kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 15g | 30% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 244mg | 81% |
| Sodium | 2130mg | 89% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
