Classic Potato Salad | Midwest Living
More
Close

Classic Potato Salad

Classic Potato Salad

4
Login to rate this recipe.
  • Makes: 12 servings
  • Yield: 12 side-dish servings
  • Prep 40 mins
  • Cook 15 mins to 20 mins
  • Chill 6 hrs to 24 hrs

Login to save this recipe

This creamy potato salad is full of tender new potatoes, sweet pickles, crisp celery, and chopped hard-cooked eggs.

Ingredients

  • 2 pounds red and/or yellow new potatoes, quartered
  • 1/4 teaspoon salt
  • 1 1/4 cups mayonnaise or salad dressing
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup thinly sliced celery (2 stalks)
  • 1/3 cup chopped onion (1 small)
  • 1/2 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.

Variation

  • 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.
  • Herb-Roasted Garlic Potato Salad: 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

Variation

  • 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.
  • Sour Cream and Dill Potato Salad: 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

Variation

  • 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.
  • Peppercorn Ranch-Chicken Potato Salad: 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)

Servings Per Recipe 12, Thiamin (mg) 0, vit. C (mg) 10, Niacin (mg) 1, Riboflavin (mg) 0, vit. A (IU) 243, Folate (µg) 24, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 21, carb. (g) 18, sat. fat (g) 4, Starch () 1, chol. (mg) 120, Potassium (mg) 341, sodium (mg) 337, pro. (g) 5, iron (mg) 1, cal. (kcal) 277, calcium (mg) 30, vit. A (RE) 0, Polyunsaturated fat (g) 10, Fat () 4, Monounsaturated fat (g) 6, sugar (g) 1, fiber (g) 2

Add Your Comment