Potato Salad Recipe
User Reviews
5
Potato Salad Recipe
Description
The recipe starts by boiling whole potatoes until tender, then peeling and cubing them even if some fall apart to create a textured base. Simultaneously, eggs are simmered and cooled before peeling and dicing.
The potatoes and eggs are combined with diced black olives and baby dill pickles, and a portion of pickle juice is added to introduce acidity. The dressing consists of mayonnaise and mustard, seasoned with salt and pepper and mixed into the salad. Additional mix-ins such as paprika, celery, bacon bits, or Dijon mustard can be added according to preference, enhancing flavor and texture.
This potato salad is best made ahead to allow flavors to meld, with a suggested refrigeration time of 18 to 24 hours. Different potato types affect the texture; waxy potatoes hold their shape while starchy potatoes tend to slightly mash, influencing the salad's consistency.
Ingredients
- 10-12 potato or one 5-pound bag, washed
- 6-7 egg
- 1 (2.25-ounce) can black olives diced
- 3-4 dill pickle diced, baby
- ¼ cup pickle juice
- 2 cups mayonnaise
- 1 tablespoon mustard
- salt to taste
- black pepper to taste
Mix-ins
- paprika celery chopped
- celery
- bacon bits
- Dijon mustard
Instructions
- Place potatoes in a large pot, cover with water and bring to a rolling boil over high heat. Boil potatoes for 40–45 minutes or until tender (a fork should easily pierce a potato).
- While potatoes are cooking, Fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Gently lower eggs into the water using a strainer ladle. Turn the heat down and simmer for 15 minutes. Once done, transfer eggs to an ice bath for 5 minutes, then peel and set aside.
- Let potatoes cool, then peel off skins and cube potatoes into ¾-inch pieces. It is okay if they are soft or fall apart. Place in a large bowl.
- Cube eggs and add to bowl.
- Add olives, diced pickles and pickle juice and mix.
- Add mayonnaise, mustard, salt and pepper and mix well (add more or less mayonnaise depending on what you like).
- Stir in any other desired mix-ins and refrigerate until ready to serve.
Notes
- Prepare the salad at least a day ahead and refrigerate 18–24 hours for best flavor blending.
- Use waxy potatoes like Yukon Gold for firmer pieces or starchy potatoes like russets for a softer, slightly mashed texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 290kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 489mg | 20% |
| Potassium | 58mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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