Classic Potato Salad

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4 users rated this recipe an average rating of 5.0
  • Makes: 12 servings
  • Serving Size: 2/3 cup
  • Prep: 35 mins
  • Cook: 20 mins
  • Chill: 6 hrs to 24 hrs
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Classic Potato Salad
Ingredients
2
pounds potatoes (about 6 medium)
1/4
teaspoon salt
1 1/4
cups mayonnaise or salad dressing
1
tablespoon yellow mustard
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1
cup thinly sliced celery (2 stalks)
1/2
cup chopped pickles or pickle relish
1/3
cup chopped onion (1 small)
6
hard-cooked eggs, coarsely chopped
 
Celery leaves (optional)
Directions
  1. In a large saucepan combine potatoes and 1/4 teaspoon salt; add enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or just until tender. Drain; cool slightly. If desired, peel potatoes. Cube potatoes.
  2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, 1/2 teaspoon salt, and pepper.
  3. Stir celery, pickles, and onion into dressing. Add potatoes and eggs; stir gently to coat. Cover and chill for 6 to 24 hours. If desired, garnish with celery leaves.
From the Test Kitchen
Herb-Roasted Garlic Potato Salad:

Prepare as directed, except use coarse ground mustard in place of the yellow mustard and omit pickles. Preheat oven to 400 degrees F. Cut off the top 1/2 inch of a garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place in a custard cup. Drizzle with 1 teaspoon olive oil. Roast, covered, about 25 minutes or until garlic feels soft when squeezed; cool. Squeeze cloves from bulb into a small bowl, mash with a fork, and stir into dressing. Stir 1 tablespoon snipped fresh chives, parsley, or tarragon into dressing.

Nutrition analysis: 243 calories, 5 g protein, 12 g carbohydrate, 20 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 20% Vitamin C, 320 mg sodium, 3% calcium, 5% iron

Sour Cream and Dill Potato Salad:

Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup, use Dijon-style mustard in place of the yellow mustard, and omit pickles. Stir 1/2 cup sour cream and 1 tablespoon snipped fresh dill into dressing. If desired, garnish salad with fresh dill sprigs.

Nutrition Analysis: 192 calories, 5 g protein, 11 g carbohydrate, 14 g total fat (3 g sat. fat), 102 mg cholesterol, 1 g fiber, 1 g total sugar, 4% Vitamin A, 19% Vitamin C, 293 mg sodium, 3% calcium, 4% iron

Peppercorn Ranch-Chicken Potato Salad:

Prepare as directed, except reduce mayonnaise or salad dressing to 3/4 cup and omit yellow mustard, ground black pepper, and pickles. Stir 3/4 cup bottled peppercorn ranch salad dressing and 1/4 teaspoon cracked black pepper into dressing. Stir 2 cups shredded cooked chicken into salad with the potatoes; sprinkle salad with additional cracked black pepper.

Nutrition analysis: 284 calories, 11 g protein, 12 g carbohydrate, 21 g total fat (4 g sat. fat), 121 mg cholesterol, 1 g fiber, 2 g total sugar, 4% Vitamin A, 19% Vitamin C, 405 mg sodium, 3% calcium, 6% iron

Nutrition Facts (Classic Potato Salad)
    Per serving:
  • 252 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 102 mg chol.,
  • 375 mg sodium,
  • 15 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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