Fitzpatrick Potato Salad
A creamy, flavorful potato salad with tangy sour cream, mayonnaise, and fresh herbs, perfect for picnics, barbecues, or as a hearty side dish for any gathering.
Ingredients
Instructions
- Cook potatoes in jackets; set aside to cool.
- Remove jackets from potatoes, slice them, and set aside.
- Mix sour cream, mayonnaise, chopped onion, parsley flakes, celery seed, salt, and horseradish in a large bowl.
- Add sliced potatoes to the mixture and gently combine until evenly coated.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream, or mix in some Dijon mustard for an extra kick. If you prefer a lighter version, reduce the amount of mayonnaise. Chilling the salad for at least an hour before serving allows the flavors to meld beautifully. You can also add chopped celery or bell peppers for added crunch and flavor.
Serving Suggestions
This Fitzpatrick Potato Salad pairs wonderfully with grilled meats and is a fantastic side dish for summer barbecues. Consider serving it alongside dishes like French Bread Bake or Fast And Easy Jello Salad for a complete meal. Garnish with fresh parsley for an appealing presentation and added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm the potato salad in the microwave, but it's often best enjoyed cold. If it seems dry after refrigeration, stir in a little extra sour cream or mayonnaise before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fitzpatrick Potato Salad contains roughly 568 calories, with 9g protein, 82g carbohydrates, and 23g fat. It is an excellent source of potassium (41% of the Daily Value), vitamin C (41% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 531mg per serving (23% 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?
Absolutely! This potato salad can be made a day in advance. Just prepare it as instructed, cover it tightly, and store it in the refrigerator. The flavors will deepen overnight, making it even more delicious when served the next day.
What type of potatoes are best for potato salad?
Waxy potatoes like red or Yukon Gold are ideal for potato salad as they hold their shape well after cooking. Avoid starchy varieties like Russets, as they tend to break apart and become mushy in salads.
Can I customize the ingredients in this recipe?
Yes, feel free to customize the ingredients based on your preferences! You can add diced pickles, hard-boiled eggs, or even crispy bacon for extra flavor. This recipe is quite flexible, allowing you to create a version that suits your taste.
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).