Barb'S Potato Salad
Creamy, tangy potato salad with chopped pickles, hard-boiled eggs, and fresh herbs, perfect for picnics, barbecues, or casual gatherings with bold flavors and textures.
Ingredients
Instructions
- Refrigerate the boiled, peeled, and cubed potatoes and the chopped hard-boiled eggs for several hours.
- Mix mayonnaise, Dijon mustard, cider vinegar, and sour cream in a bowl and chill for several hours.
- Combine the chilled potatoes, chopped eggs (reserve one for garnishing), finely chopped dill pickles, sliced onions, radishes, and parsley in a large bowl.
- Gently fold in the chilled dressing until well coated.
- Garnish the salad with the reserved sliced hard-boiled egg, radishes, and parsley before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or using Greek yogurt as a substitute for some of the mayonnaise. If you want a bit of crunch, you can include diced celery or bell peppers. For a twist, try adding a teaspoon of sugar to balance the tanginess of the dressing, making it reminiscent of other American recipes like Grandma Betty's Raspberry Cookies.
Serving Suggestions
This potato salad makes a delightful side dish for barbecues or picnics. It pairs wonderfully with grilled meats or sandwiches, and you can serve it alongside a refreshing Cheese Fruit Cup for a balanced meal. For added flair, consider garnishing with fresh herbs or additional sliced pickles.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. It's best served chilled, so you may want to let it sit in the fridge for a bit before serving again. Avoid freezing, as the texture of the potatoes may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Barb'S Potato Salad contains roughly 447 calories, with 7g protein, 51g carbohydrates, and 23g fat. It is an excellent source of vitamin A (45% of the Daily Value), vitamin C (38% of the Daily Value), and potassium (30% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 676mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of potatoes for this salad?
Yes, you can use various types of potatoes such as red or Yukon Gold for a different texture and flavor. Just ensure they're boiled until tender, as this helps them hold their shape without becoming mushy.
How can I make this potato salad healthier?
To make a lighter version, substitute half of the mayonnaise with Greek yogurt or sour cream. You can also increase the amount of vegetables, like adding diced celery or bell peppers, for added nutrients and crunch.
Is it necessary to chill the ingredients before mixing?
Yes, chilling the boiled potatoes and hard-boiled eggs enhances the flavors and ensures the salad is refreshing when served. It also helps the dressing to adhere better to the potatoes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).