There’s something about a classic country potato salad that just screams summer picnics and family gatherings, isn’t there? I remember my grandma whipping up a batch every Sunday—each bite was creamy, tangy, and full of nostalgia. It’s a simple dish, yet surprisingly satisfying, like finding an old favorite song on the radio when you least expect it.
Steps
- Cook the Potatoes and Eggs: Cut each potato into halves and then into eight equal pieces to ensure even cooking. Place the chunks in a pot of cold water, ensuring the water covers them by 5-6 inches. Bring to a boil over medium-high heat, then reduce to medium and add the eggs, boiling for an additional 15 minutes until the potatoes are tender.
- Cool the Potatoes and Eggs: Once cooked, strain the potatoes and eggs and leave them in a colander to cool for about an hour. Transfer to a mixing bowl and refrigerate for another hour to firm up the textures.
- Prepare the Dressing: In a mixing bowl, combine minced onion, sweet pickle relish, pimientos, parsley, dill, 2 1/4 cups of mayonnaise, mustard, seasoned salt, granulated garlic powder, paprika, and pepper. Stir these ingredients together until the dressing is smooth and well-blended.
- Assemble the Potato Salad: After cooling, peel the eggs and cut them into quarters or sixths, then add them back to the potatoes. Pour the prepared dressing over the potato and egg mixture and gently fold everything together with a spatula or spoon until well-coated.
- Chill and Serve: Cover the bowl and refrigerate the potato salad for 4-5 hours to let the flavors meld. Before serving, stir in the remaining mayonnaise for added creaminess and garnish with fresh parsley and paprika. Keep the salad chilled before, during, and after serving to maintain freshness.
Ingredients
- 5 pounds (2 1/4 kilos) russet potatoes, cleaned and peeled
- 6 large eggs
- 3/4 cup (from 1/2 a large) red onion, minced
- 1/2 cup (130 grams) sweet pickle relish
- 1/3 cup (70 grams) red pimiento peppers, drained and minced
- 2 tablespoons parsley, chopped (or 1 teaspoon dried parsley), plus more for garnishing
- 1 tablespoon dill leaves, chopped (or 2 teaspoons dried dill leaves)
- 3 cups (715 grams) mayonnaise, divided
- 1/4 cup (60 milliliters) yellow mustard
- 1 tablespoon seasoned salt, plus more to taste
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground paprika, plus more for garnishing
- 1/2 teaspoon black pepper, plus more to taste
Nutritional Values
Calories: 7350 kcal | Carbohydrates: 480 g | Protein: 105 g | Fat: 570 g | Saturated Fat: 90 g | Trans Fat: 15 g | Cholesterol: 1410 mg | Sodium: 13680 mg | Potassium: 10650 mg | Fiber: 45 g | Sugar: 75 g | Vitamin A: 7380 IU | Vitamin C: 225 mg | Calcium: 630 mg | Iron: 30 mg
FAQ
- What are the ideal types of potatoes for making potato salad?
- Russet or Yukon Gold potatoes are recommended for creating a creamy and flavorful potato salad. If necessary, red potatoes can be used, but they are waxier and do not mash as easily as Russets or Yukon Golds.
- Can I exclude eggs from the potato salad?
- Yes, if you prefer not to include eggs in your potato salad, you can omit them. To maintain the salad’s texture, replace the eggs with an additional potato.
- How should I prepare the potatoes and eggs for the salad?
- After cleaning and peeling the potatoes, cut them into equal-sized chunks so they cook evenly. Boil them in a pot of water along with the eggs for about 10-15 minutes, until the potatoes are tender.
- What can I substitute for yellow mustard in the dressing?
- Yellow mustard can be substituted with Dijon, brown, or whole grain mustard. Alternatively, you can leave out the mustard entirely if you prefer.
- How should leftover potato salad be stored?
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir it to restore its creamy texture. Avoid leaving it out at room temperature for extended periods to prevent spoilage.
Tips
- Choose the Right Potatoes: Opt for Russet or Yukon Gold potatoes for the best texture and flavor. These potatoes create a creamy salad that balances well between mashed and chunky textures. Avoid overcooking the Russets to prevent a mushy consistency.
- Prepare in Advance: You can make the potato salad dressing one or two days ahead of time. This allows the flavors to meld together beautifully. Store it in the fridge in an airtight container until you’re ready to mix it with the potatoes.
- Chill Properly: After boiling, let the potatoes and eggs cool to room temperature before refrigerating them. This helps firm them up, making it easier to peel and cut the eggs without them falling apart. Chilling the salad for at least 4-5 hours or overnight enhances the flavor and texture.
- Serve Safely: If you’re serving the potato salad outdoors, keep it chilled by placing the serving bowl in a larger dish filled with ice. Stir the salad frequently to maintain its temperature and prevent spoilage. Always store leftovers promptly in the fridge to ensure food safety.
Equipment
- 12-quart stock pot – This is used to boil the potatoes and eggs.
- Large mixing bowl – Essential for mixing the potato salad dressing and combining all ingredients.
- Colander – Needed for draining the cooked potatoes and eggs.
- Rubber spatula – Useful for folding ingredients together without breaking them apart.
- Large metal kitchen spoon – Although not essential, it is suggested for mixing and serving.
- sized stock pot and mixing bowl.
