Braunda’s Potato Salad sounds like a cherished family recipe that’s both simple to make and loved by everyone who tries it! The description you provided paints a picture of a dish that’s not only delicious but also has a personal touch. Let’s dive deeper into the details and make sure we capture everything you’re looking for:
Braunda’s Potato Salad Recipe
Cooking Time: 10 minutes
Preparation Time: 10 minutes
Total Time: 20 minutes
Aggregated Rating: 5 stars (from 6 reviews)
Ingredients:
- 5 potatoes, peeled and diced
- 4 eggs, boiled and diced
- 1/2 cup dill pickle cubes (drained)
- 32 ounces (or more) mayonnaise
- Salt and pepper to taste
Nutritional Information per Serving:
- Calories: 317.9
- Fat: 16.5g
- Saturated Fat: 3.1g
- Cholesterol: 138mg
- Sodium: 376.8mg
- Carbohydrates: 34.6g
- Fiber: 4g
- Sugar: 3.2g
- Protein: 8g
Recipe Category:
- Potato Salad
Keywords:
- Vegetable
- < 30 Minutes
- Easy
Recipe Instructions:
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Prepare Potatoes: Peel and dice the potatoes. You can also choose to cook them whole if you prefer that method.
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Boil and Dice Eggs: Boil the eggs until they are cooked through. Dice them using an egg cutter or knife.
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Prepare Dill Pickle Cubes: Drain most of the juice from the dill pickle cubes.
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Combine Ingredients: In a large mixing bowl, combine the diced potatoes, diced eggs, drained dill pickle cubes, and mayonnaise.
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Season to Taste: Add salt and pepper according to your preference. Remember, you can always adjust the seasoning later, so start with a little and add more if needed.
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Mix Gently: Fold the ingredients together gently. Avoid overmixing to maintain the texture of the potatoes.
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Serve or Chill: You can serve the potato salad immediately or chill it in the refrigerator for a few hours to let the flavors meld together.
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Enjoy: Serve and enjoy your delicious Braunda’s Potato Salad!
Additional Tips:
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Scaling the Recipe: Braunda mentioned making large batches with up to 10 lbs of potatoes and 2 dozen eggs. Adjust the quantities of other ingredients accordingly if you plan to make a larger batch.
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Storage: Potato salad can typically be stored covered in the refrigerator for 3-5 days. Stir well before serving leftovers.
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Customization: Feel free to customize this recipe to your liking. Some variations include adding mustard, celery, onions, or herbs like dill or parsley.
Braunda’s Potato Salad recipe not only promises ease and simplicity but also the assurance that it will be a hit at any gathering. With its straightforward preparation and crowd-pleasing flavor, it’s a perfect addition to any meal or picnic.
