Traditional Potato Salad Recipe
User Reviews
5
Traditional Potato Salad Recipe
Description
This potato salad recipe starts by boiling quartered Yukon Gold potatoes in salted water until soft but intact. After peeling any loose skins, the potatoes are chopped into half-inch chunks. The dressing, a blend of mayonnaise, sweet pickle relish, yellow mustard, celery seed, and paprika, provides creamy, tangy flavor and a slight hint of spice.
Chopped hard-boiled eggs, diced celery stalks, sweet onion, and fresh dill are added, contributing crunch, mild pungency, and herbal brightness. The mixture is gently combined to coat the potatoes thoroughly without breaking them down further. A final garnish of dill and paprika adds color and aroma.
This potato salad serves well as a picnic or barbecue side, promising a traditional, textured dish with harmonious flavors. It should be refrigerated after preparation to develop the flavors fully.
Ingredients
- 2.5 pounds potato Yukon gold variety
- 1 cup mayonnaise real
- 1/2 cup sweet pickle relish refrigerated
- 1 tablespoon yellow mustard
- 1 teaspoon celery seed
- 1/4 teaspoon paprika
- 3 egg peeled and chopped, hard boiled
- 1 celery diced, stalk
- 1/4 cup sweet onion diced
- 1 teaspoon dill fresh, chopped
- 1/2 salt
- 1/2 black pepper
Instructions
- Cut the potatoes into quarters and place them in a large stock pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender. You can also cook them in the Instant pot.
- In a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, celery seeds, paprika, and about 1/2 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
- Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, refrigerate overnight. Keep refrigerated in an airtight container for up to one week
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 423mg | 18% |
| Potassium | 644mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 28mg | 31% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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