Grandma Dunham'S All Season Potato Salad
Grandma Dunham's All Season Potato Salad is a versatile, creamy dish with tender potatoes, eggs, peas, and beans, perfect for picnics, potlucks, or family gatherings, served chilled.
Ingredients
Instructions
- Boil and cook potatoes and eggs and let cool.
- Peel and dice or chunk the boiled potatoes.
- Shell the boiled eggs and dice them.
- Mince the onions.
- Drain the cans of peas and string beans.
- Put the diced potatoes, eggs, onions, peas, and string beans into a large bowl.
- Add the salad dressing or mayonnaise, stirring gently until well mixed.
- Chill the salad in the refrigerator for 3 to 4 hours.
- Garnish as desired and serve cold.
Tips & Substitutions
For a creamier potato salad, consider using Greek yogurt in place of some or all of the mayonnaise. You can also add chopped pickles or relish for an extra tangy flavor. If you're short on time, pre-cooked potatoes can save you some cooking. Feel free to substitute with other vegetables like diced bell peppers for added crunch. For an added kick, sprinkle some paprika on top before serving.
Serving Suggestions
Serve this potato salad as a side dish at barbecues or picnics, pairing well with grilled meats or sandwiches. It also makes a great addition to a buffet spread. For a refreshing twist, serve alongside a light salad or with a slice of crusty bread. This dish is perfect for summer gatherings and complements other American recipes beautifully.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. If the salad thickens, you can stir in a little extra mayonnaise or salad dressing before serving. It's best not to freeze this salad, as the texture of the potatoes and vegetables may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Dunham'S All Season Potato Salad contains roughly 21 calories, with 1g protein, 2g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 505mg per serving (22% 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 recipe?
Yes, you can use any type of potato you like! Waxy potatoes, such as red or new potatoes, hold their shape well, while starchy potatoes like Russets give a creamier texture. Just make sure to cook them until fork-tender for the best results.
How can I make this potato salad more colorful?
To enhance the visual appeal, consider adding diced bell peppers, shredded carrots, or even a handful of chopped fresh herbs like parsley or dill. These colorful ingredients not only brighten up the dish but also add varying textures and flavors.
Is there a vegan alternative for this potato salad?
Absolutely! You can easily make a vegan version by substituting the mayonnaise with a plant-based alternative or using a homemade dressing made from blended cashews or tahini. Ensure that all canned vegetables are also vegan-friendly to maintain the dish's integrity.
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).