Classic Potato Salad with Crunchy Veggies
Description
This classic potato salad recipe brings together the comforting and familiar flavors of the quintessential spud salad, enhanced by the refreshing crunch of celery and vibrant red bell pepper, making it not only delicious but also visually appealing. If you’re a fan of mustard flavors, feel free to double the mustard quantities to suit your taste. This salad is perfect for spring and summer gatherings and tastes even better after the ingredients have had a chance to mingle, allowing the flavors to develop fully. For a simple tip to make the cooking process smoother, consider washing your eggs thoroughly and boiling them alongside the potatoes. After draining the potatoes, plunge the eggs into ice water; this will make peeling them much easier.
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes | 6 |
| Water | NA |
| Hard-boiled eggs | 3 |
| Onion | 1/2 |
| Red bell pepper | 1 |
| Celery | 2 stalks |
| Mayonnaise | 1 cup |
| Dill pickle | 1/2 cup |
| Pickle juice | 1/4 cup |
| Prepared yellow mustard | 1 tbsp |
| Dijon mustard | 1 tbsp |
| Black pepper | To taste |
Nutritional Information
| Nutritional Content | Amount Per Serving |
|---|---|
| Calories | 299 |
| Total Fat | 9.7 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 98.3 mg |
| Sodium | 366.7 mg |
| Total Carbohydrates | 46 g |
| Dietary Fiber | 5.8 g |
| Sugars | 5.6 g |
| Protein | 8.3 g |
Instructions
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Begin by filling a medium saucepan with water and adding the russet potatoes, ensuring they are fully submerged. Bring the water to a boil over medium-high heat and allow the potatoes to cook for approximately 10 to 15 minutes, or until they are just fork-tender. Keep an eye on them to avoid overcooking.
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Once the potatoes are cooked, drain them in a colander and rinse them with cool water to halt the cooking process. This step is crucial as it prevents the potatoes from becoming mushy.
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Transfer the drained potatoes into a large bowl and set aside, allowing them to cool completely while you prepare the other ingredients.
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In a separate medium bowl, mash the hard-boiled egg yolks using a fork. Add in the pickle juice, which will help dissolve the yolks and create a creamy texture.
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Next, incorporate the mayonnaise, diced dill pickle, sweet relish, chopped onion, diced celery, and diced red bell pepper into the mashed egg yolk mixture. Stir in both the prepared yellow mustard and Dijon mustard, mixing well to create a flavorful dressing.
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Chop the egg whites into small pieces, approximately half-inch cubes, and gently fold them into the cooled potatoes, ensuring even distribution without breaking the potato pieces.
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Pour the dressing mixture over the potato and egg mixture. Carefully stir to combine, making sure all the potatoes are well coated in the creamy dressing.
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Season the salad with black pepper to taste, allowing you to adjust the flavor according to your preferences.
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For the best flavor, cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes. The longer the salad sits, the better it will taste as the ingredients have time to meld together. Ideally, allow it to chill for several hours or overnight for maximum flavor.
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When ready to serve, give the potato salad a gentle stir and taste it again, adjusting the seasoning if necessary. Serve it cold as a delightful side dish at picnics, barbecues, or any gathering where a delicious potato salad is a must-have.
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Note that the prep time indicated does not include refrigeration time, as the flavors will improve the longer the salad rests.
Keywords
Vegetable, Lactose Free, Free Of…, Spring, Summer, Brunch, < 60 Mins, Easy, Inexpensive
This delightful classic potato salad is sure to be a hit at your next gathering, providing a comforting and refreshing addition to your meal spread. Enjoy the vibrant flavors and the satisfaction of creating a dish that brings back fond memories of family gatherings and sunny picnics.
