Classic Potato Salad

3.9
(100)

Bring the dish that everyone loves to your next potluck or picnic: potato salad! The dill pickles mixed into our easy potato salad recipe give this side dish the just-right amount of tang and salt.

Prep Time:
40 mins
Cook Time:
15 mins
Chill Time:
6 hrs
Total Time:
6 hrs 55 mins
Servings:
12
Yield:
12 side-dish servings

Ingredients

  • 2 pound red and/or yellow new potatoes, quartered

  • ¼ teaspoon salt

  • 1 ¼ cup mayonnaise or salad dressing

  • 1 tablespoon yellow mustard

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 cup thinly sliced celery (2 stalks)

  • cup chopped onion (1 small)

  • ½ cup chopped sweet or dill pickles or sweet or dill pickle relish

  • 6 hard-cooked eggs, coarsely chopped

  • Lettuce leaves (optional)

  • Paprika (optional)

Directions

  1. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.

  2. Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.

  3. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

  4. Makes 12 side-dish servings.

    Classic Potato Salad
    Andy Lyons

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°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 (per serving)

277 Calories
21g Fat
18g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 277
% Daily Value *
Total Fat 21g 27%
Saturated Fat 4g 20%
Cholesterol 120mg 40%
Sodium 337mg 15%
Total Carbohydrate 18g 7%
Total Sugars 1g
Protein 5g
Vitamin C 10mg 50%
Calcium 30.3mg 2%
Iron 0.7mg 4%
Potassium 341mg 7%
Folate, total 24.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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