Potato salad—it’s like that comforting old sweater you pull out every summer, isn’t it? Except, well, it’s edible and much tastier.
Picture this: tender chunks of potato nestled among a creamy dressing, with just the right amount of crunch from fresh veggies (or whatever you have on hand, really).
I remember my grandma making this dish, her kitchen filled with the aroma of boiled spuds and dill, while the radio played some classic rock, because, why not? Fast forward to now, and this recipe has been my go-to for every backyard barbecue and picnic since.
It’s easy, it’s quick, and it’s like a hug in a bowl. And hey, didn’t they just say potato salad is trending on TikTok?
Not that trends matter when you’ve got this timeless crowd-pleaser. Let’s get into it!
Steps
- Begin by placing potatoes in a large pot. Add 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil, lower the heat, and let them simmer until they are tender, approximately 10 minutes. Drain the potatoes thoroughly and allow them to cool slightly.
- While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder until smooth and well combined.
- In a large mixing bowl, combine the cooked potatoes, chopped onion, celery, and hard-boiled eggs. Pour the mayonnaise mixture over the ingredients.
- Mix everything together until well coated. Season with salt and pepper to taste, using about 1 ½ teaspoons of salt and ¾ teaspoon of pepper. Finish by garnishing with paprika before serving.
Ingredients
- Potatoes: 2 pounds (such as Russets, Yukon golds, or new potatoes)
- Salt: 1 tablespoon for boiling the potatoes
- Mayonnaise: 1 cup
- Sugar: 1 tablespoon
- Vinegar: 1 tablespoon (cider vinegar or white wine vinegar can be used)
- Mustard: 1 tablespoon prepared yellow mustard or 1 teaspoon ground mustard
- Garlic powder: 1/4 teaspoon
- Onion: 1/4 cup, finely chopped
- Celery: 1/2 cup, finely chopped
- Hard-boiled eggs: 4, chopped
- Salt: 1 1/2 teaspoons (for seasoning)
- Black pepper: 3/4 teaspoon (for seasoning)
- Paprika: for garnish
Nutritional Values
Calories: 3950 kcal | Carbohydrates: 280 g | Protein: 70 g | Fat: 290 g | Saturated Fat: 50 g | Polyunsaturated Fat: 160 g | Monounsaturated Fat: 70 g | Trans Fat: 1 g | Cholesterol: 1260 mg | Sodium: 2820 mg | Potassium: 6520 mg | Fiber: 30 g | Sugar: 40 g | Vitamin A: 2180 IU | Vitamin C: 270 mg | Calcium: 400 mg | Iron: 20 mg
FAQ
- What type of potatoes are best for potato salad?
- The choice of potatoes often depends on personal preference and the salad’s desired texture. Waxy potatoes like Yukon golds or red salad potatoes hold their shape well after boiling, making them ideal for a structured salad. On the other hand, Russets are high-starch potatoes that may break down but offer a distinct texture and taste that some prefer.
- How long can potato salad be stored in the refrigerator?
- Potato salad can be stored in the refrigerator for up to 4 days. It’s important to keep it covered and ensure your fridge is at or below 40 degrees Fahrenheit. The salad might become watery over time, but you can stir it to recombine or add more mayonnaise, salt, and pepper to refresh it.
- Can potato salad be made in advance?
- Yes, you can prepare certain components of potato salad in advance. The potatoes can be cubed and kept submerged in water in the refrigerator for up to 24 hours, while hard-boiled eggs can be prepared up to a week ahead.
- What are some suggested mix-ins for potato salad?
- You can personalize your potato salad by adding ingredients like cooked bacon, fresh herbs such as chives, minced pickles or relish, peas, capers, or thinly sliced radishes to create different flavors and textures.
- How long can potato salad sit out at room temperature?
- According to the USDA, potato salad should not remain at room temperature for more than 2 hours, or 1 hour if the temperature is above 90 degrees Fahrenheit. After this period, it’s safer to discard it to prevent any food safety issues.
Tips
- Choose the Right Potatoes: For a potato salad that holds its shape, opt for waxy potatoes like Yukon golds or red potatoes. If you prefer a softer texture, Russets are easier to peel and can be used even if they break down a bit in the salad.
- Plan Ahead: Save time by cubing the potatoes and immersing them in water in the fridge up to a day in advance. You can also boil the eggs a week early to streamline the preparation process.
- Personalize with Mix-Ins: Enhance your potato salad by adding ingredients like cooked bacon, fresh herbs, minced pickles, or radishes. These additions can introduce new flavors and textures to the classic dish.
- Store Safely: Keep your potato salad refrigerated and covered for up to four days. If it sits out at room temperature for more than two hours, it’s best to discard it to ensure food safety.
Equipment
- Large pot (for boiling potatoes)
- Large mixing bowl
- Small whisk (for mixing the dressing ingredients)
