Colorful And Chewy Potato Salad(Makes About 9 Pounds)
A vibrant, sweet and savory potato salad with colorful vegetables, perfect for picnics, gatherings, or as a refreshing side dish for any celebration.
Ingredients
Instructions
- Peel the potatoes, then cook until done but still firm.
- While potatoes are cooking, boil the eggs.
- Dice the celery, green bell pepper, yellow onion, red onion, and radishes.
- Shred the carrots.
- When the potatoes are cooked, rinse with cold water to cool.
- Add the cooked potatoes to the sweet relish and chopped vegetables.
- Mix well to combine.
- Add 7 eggs that have been sliced or chopped and the mayonnaise, then mix thoroughly.
- Slice 3 eggs on top of the salad and dust with paprika before serving.
Tips & Substitutions
For a creamier texture, consider adding a little more mayonnaise or using Greek yogurt as a substitute. You can also add some diced pickles or chopped hard-boiled eggs for extra flavor. If you're short on time, using pre-cooked or microwaveable potatoes can speed up the process. For added crunch, try including chopped bell peppers or cucumbers.
Serving Suggestions
This colorful and chewy potato salad pairs beautifully with grilled meats or sandwiches, making it a perfect side for summer barbecues. Serve it alongside dishes like Tortilla Dessert Cups for a delightful meal. You can also garnish with fresh herbs or serve it on a bed of lettuce for an elegant presentation.
Storage & Reheating
To store leftovers, place the potato salad in an airtight container and refrigerate for up to 3 days. If the salad seems dry after refrigeration, you can mix in a little extra mayonnaise or yogurt before serving. Avoid freezing as the texture of the potatoes and eggs may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Colorful And Chewy Potato Salad(Makes About 9 Pounds) contains roughly 446 calories, with 5g protein, 34g carbohydrates, and 34g fat. It is an excellent source of vitamin C (157% of the Daily Value), vitamin A (36% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 988mg per serving (43% 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 make this potato salad ahead of time?
Yes, this potato salad can be made a day in advance. In fact, letting it sit in the refrigerator overnight allows the flavors to meld together beautifully. Just be sure to store it in an airtight container to keep it fresh.
What types of potatoes are best for potato salad?
Waxy potatoes, such as red or Yukon gold potatoes, are ideal for potato salad as they hold their shape well after cooking. Avoid starchy potatoes like Russets, as they can become too mushy.
Can I add other vegetables to this salad?
Absolutely! Feel free to customize the salad by adding vegetables like peas, corn, or even diced pickles. Just keep in mind that adding more ingredients may alter the overall flavor and texture.
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).