Certainly! Let’s delve into the delightful world of Mary Katherine’s Potato Salad. This classic potato salad recipe is perfect for any gathering, offering a creamy and tangy flavor that is sure to be a hit. Below, you’ll find a detailed breakdown of the recipe, including its ingredients, preparation steps, nutritional information, and some extra tips to elevate your potato salad game.
Mary Katherine’s Potato Salad Recipe
Description
Make and share this Mary Katherine’s Potato Salad recipe from lovewithrecipes.com. This recipe yields a delicious and creamy potato salad that’s perfect for picnics, barbecues, or any family gathering.
Recipe Category
Potato
Keywords
Vegetable, < 60 Mins
Ingredients
- 6 new potatoes: Ensure they are small, about the size of an English walnut. If they are larger, cut them into pieces about that size.
- 2 eggs: These will be used to create a rich and creamy dressing.
- 1 tablespoon sugar: Adds a slight sweetness to balance the tanginess of the vinegar.
- 1/2 cup vinegar: Provides the necessary acidity for the dressing.
- 1 tablespoon butter: Adds richness to the dressing.
- 1 teaspoon celery seed: Adds a subtle, earthy flavor.
- 1 teaspoon Coleman’s dry mustard: Gives a mild heat and depth of flavor.
- 1/2 cup mayonnaise: Used to achieve the perfect creamy texture for the salad. Add more if needed to coat the potatoes thoroughly.
Nutritional Information (Per Serving)
- Calories: 266.3
- Fat Content: 2.3g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 33.5mg
- Sodium Content: 35.2mg
- Carbohydrate Content: 56.8g
- Fiber Content: 5.1g
- Sugar Content: 18.5g
- Protein Content: 5.9g
Servings
This recipe serves 12 people.
Instructions
- Boil the Potatoes: Drop tiny new potatoes in boiling, salted water. Cook them carefully for six minutes after the water returns to a boil. The potatoes should be no larger than an English walnut. If they are larger, cut them into pieces about that size.
- Cool the Potatoes: After cooking, drain the potatoes well and rinse them under cold water to stop the cooking process. Bring them to room temperature.
- Prepare the Dressing Base: In a saucepan, beat the eggs. Stir in the sugar and vinegar.
- Melt the Butter: Melt the butter in a small pan and set it aside.
- Cook the Dressing: Place the egg mixture over low heat and cook, stirring constantly until it thickens to the consistency of heavy cream. This ensures the eggs are cooked without scrambling.
- Add Butter and Spices: Remove the mixture from heat and stir in the melted butter, celery seed, and dry mustard. This adds richness and flavor to the dressing.
- Cool the Dressing: Place the saucepan in a larger pan of cold water to cool the dressing quickly and prevent overcooking.
- Combine with Mayonnaise: Once the dressing is cooled to room temperature, combine it with mayonnaise to make enough to coat the potatoes. Add additional mayonnaise as needed to achieve the desired consistency.
Tips and Tricks
- Potato Choice: New potatoes are ideal for this salad due to their firm texture and slightly sweet flavor. If unavailable, red or Yukon gold potatoes are good alternatives.
- Eggs: Ensure you constantly stir the egg mixture to prevent the eggs from curdling. Cooking over low heat is crucial.
- Cooling the Potatoes: Rinsing the potatoes under cold water immediately after boiling stops the cooking process and helps maintain their texture.
- Dressing Consistency: The dressing should be thick but pourable. If it seems too thick, you can thin it with a little milk or additional vinegar, depending on your taste preference.
- Additional Add-ins: For added flavor and texture, consider mixing in chopped onions, pickles, or fresh herbs like dill or parsley.
- Seasoning: Adjust the seasoning to your taste. A pinch of salt and pepper can enhance the overall flavor of the salad.
Serving Suggestions
- As a Side Dish: This potato salad pairs wonderfully with grilled meats, such as chicken, steak, or ribs.
- Picnic or Potluck: Serve this salad at room temperature at your next picnic or potluck. It’s a crowd-pleaser that holds up well over time.
- Garnish: For a touch of color and flavor, garnish the salad with chopped chives or a sprinkle of paprika before serving.
Storage
- Refrigeration: Store the potato salad in an airtight container in the refrigerator for up to three days. Stir well before serving, as the dressing may separate slightly over time.
- Avoid Freezing: Potato salad does not freeze well due to the mayonnaise-based dressing, which can separate and become watery upon thawing.
By following these steps and tips, you can create a delectable Mary Katherine’s Potato Salad that will impress your guests and leave them asking for the recipe. The balance of creamy, tangy, and slightly sweet flavors, combined with the tender new potatoes, makes this salad a standout dish for any occasion. Enjoy!
