Potato Salad
User Reviews
5
Potato Salad
Description
The Potato Salad uses bite-sized gold or fingerling potatoes, cooked until tender but cooled completely to keep firmness. Combined with diced hard-boiled eggs, finely chopped red onion, sweet pickles, and diced celery, the salad offers varied textures from creamy to crunchy. The dressing blends mayonnaise with pickle juice, granulated sugar, yellow mustard, salt, black pepper, and smoked paprika to add depth without overwhelming the potatoes.
This salad holds together well for serving and reheating is generally not advised since it is best served cold. The smoked paprika adds a faint smoky layer, distinguishing the flavor from more common versions. Preparation supports customization like omitting peel if desired or adding bacon just before serving for smoke and texture contrast.
Commonly served as a side dish for barbecues or picnics, the salad can be stored for up to five days airtight in the refrigerator, making it practical for make-ahead meal plans.
Ingredients
- 2 lbs potato see note, gold potatoes, cut into bite-sized pieces
- 3 egg diced, hard-boiled
- ½ cup onion red, finely chopped
- ½ cup pickle diced; sweet
- 1-2 celery diced, ribs
- 1 cup mayonnaise
- 1 Tablespoon pickle juice sweet
- 2 teaspoons granulated sugar
- 2 teaspoons yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon smoked paprika
Instructions
- Place potatoes in a large pot and cover with water. Salt generously. Bring to a boil and cook until tender when pierced with a fork. Drain and allow potatoes to cool completely.
- Once potatoes have cooled, combine cooked potatoes, eggs, onion, sweet pickles, and celery in a large bowl. Set aside.
- Prepare dressing by whisking together mayonnaise, sweet pickle juice, sugar, mustard, salt, pepper, and smoked paprika until well-combined.
- Pour dressing over ingredients in large bowl and toss until all ingredients are well coated by dressing.
- Cover and refrigerate for at least an hour before serving.
Notes
- This recipe makes approximately 3 pounds (1.4 kilograms) of potato salad.
- Using golden or fingerling potatoes is preferred; peel if desired, but russet potatoes should be peeled first.
- For a less-sweet variation, substitute dill pickles for sweet pickles and use white vinegar instead of pickle juice.
- Bacon can be added before serving or on the side to avoid sogginess if stirred in too early.
- Store leftovers in an airtight container in the refrigerator up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (about ¾ cup per serving)
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 387kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 538mg | 22% |
| Potassium | 565mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 23mg | 26% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
