Crunchy Potato Salad
A crunchy and creamy potato salad featuring tender potatoes, crisp vegetables, and a tangy dressing, perfect for picnics, barbecues, or casual gatherings.
Ingredients
Instructions
- In a 4-quart saucepan, cover potatoes with water.
- Bring to a boil over high heat.
- Reduce heat to low and cover.
- Cook for 15 minutes or until potatoes are tender.
- Drain potatoes in a colander.
- In a mixing bowl, combine cream of celery soup, mayonnaise, vinegar, and black pepper.
- Add chopped celery, green pepper, green onions, and chopped hard-cooked eggs.
- Gently fold in the cooked potatoes until well coated.
- Chill before serving.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for some or all of the mayonnaise. You can also experiment with adding diced pickles or relish for an extra tang. If you're short on time, use pre-cooked potatoes available in stores. This crunchy potato salad is versatile, making it a great addition to summer barbecues or potlucks alongside dishes like Mama Weaver'S Cinnamon Rolls.
Serving Suggestions
Serve this crunchy potato salad as a side dish at picnics or barbecues. It pairs wonderfully with grilled meats or vegetarian recipes like Katy Mcconnel'S Broccoli Casserole. For a complete meal, add some protein like grilled chicken or beans, and consider garnishing with additional chopped green onions for a fresh touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, adding a splash of water or vinegar to maintain moisture. However, this salad is best enjoyed cold, so consider serving it straight from the fridge for maximum crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Potato Salad contains roughly 725 calories, with 11g protein, 103g carbohydrates, and 31g fat. It is an excellent source of vitamin C (58% of the Daily Value), potassium (53% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of calcium. It also contributes 14g of dietary fiber toward your daily target.
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 other types of potatoes for this salad?
Yes, you can use other types of potatoes such as Yukon Gold or red potatoes. They will provide a slightly different flavor and texture. Just be sure to adjust the cooking time as needed, since some varieties may cook faster or slower.
Is there a way to make this salad vegan?
Absolutely! To make this potato salad vegan, substitute the mayonnaise with a plant-based alternative and use a vegan cream of celery soup. You can also enhance the flavor with additional herbs and spices, making it a delicious option for everyone.
What can I add for extra crunch?
For added crunch, consider incorporating diced radishes, chopped bell peppers, or toasted nuts like pecans or walnuts. These ingredients will enhance the texture and add a delightful contrast to the creaminess of the dressing.
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).