Cubed Potato Salad
A creamy, tangy potato salad featuring tender cubed potatoes, boiled eggs, sweet pickles, and pimentos, perfect for picnics, barbecues, or family gatherings.
Ingredients
Instructions
- In a large bowl, add cubed potatoes, pimentos, diced boiled eggs, chopped pickles, and chopped onions.
- Add pickle juice, sugar, salt, and paprika to taste.
- Pour in salad dressing and gently fold all ingredients together until well mixed, being careful not to break down the potato cubes.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the dressing. You can substitute red onions for yellow onions for a milder flavor. If you're short on time, use pre-cooked potatoes or microwave them for a quicker cooking method. This salad can also be jazzed up with herbs like dill or parsley for added freshness.
Serving Suggestions
This cubed potato salad makes a great side dish for picnics or barbecues and pairs beautifully with George Govier'S Favorite Dessert(Chocolate Sundae). Serve it alongside grilled meats or vegetarian recipes for a complete meal. Garnish with extra paprika or fresh herbs for added color and flavor.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe container and heat in short intervals, stirring gently to avoid breaking the potato cubes. If serving cold, simply chill before serving to refresh the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Cubed Potato Salad contains roughly 1524 calories, with 24g protein, 231g carbohydrates, and 58g fat. It is an excellent source of vitamin C (101% of the Daily Value), potassium (88% of the Daily Value), and dietary fiber (68% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2252mg per serving (98% 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, you can prepare the salad a day in advance. Just be sure to store it in the refrigerator and give it a good stir before serving. This allows the flavors to meld together nicely, enhancing the overall taste.
What type of potatoes are best for this salad?
Waxy potatoes like red or new potatoes are ideal because they hold their shape well after cooking. If you prefer a creamier texture, Yukon Gold potatoes work well too. Avoid starchy potatoes like Russets, as they tend to become mushy.
Is there a vegan option for the dressing?
Absolutely! You can substitute the traditional salad dressing with a vegan mayonnaise or a vinaigrette made from olive oil and vinegar. This keeps the salad creamy while adhering to a plant-based diet.
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).