Great Potato Salad
A creamy, tangy potato salad with green onions and eggs, perfect for picnics and gatherings, offering a balance of savory and spicy flavors that appeal to all ages.
Ingredients
Instructions
- Cook the potatoes in boiling water until tender, then peel and cube them while still warm. Leave skins on if using red potatoes.
- Mix together salt, dry mustard, pepper, cayenne pepper, cider vinegar, and salad oil.
- Pour this mixture over the warm potatoes and refrigerate for several hours or overnight.
- When ready to serve, add mayonnaise, chopped green onions, and chopped hard boiled eggs to the potatoes.
- Gently toss to combine and serve chilled.
Tips & Substitutions
For the best flavor, use a mix of waxy potatoes like red or Yukon gold, as they hold their shape well. If you're looking to lighten the dish, consider using Greek yogurt instead of mayonnaise. Fresh herbs like dill or parsley can elevate the flavor. Adjust the seasoning as needed, and feel free to add diced celery for crunch or chopped bell peppers for a bit of sweetness.
Serving Suggestions
Serve this potato salad chilled as a refreshing side dish at summer barbecues or picnics. It pairs beautifully with grilled meats, sandwiches, or even alongside dishes like No Bake Drop Cookies for dessert. For a complete meal, consider adding a green salad or fresh fruit to the table.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain the best texture, avoid freezing as mayonnaise can separate. When ready to serve leftovers, give it a gentle stir, and if needed, add a splash of vinegar or a bit more mayonnaise to freshen it up.
Nutrition & Diet Analysis (per serving)
Each serving of Great Potato Salad contains roughly 1335 calories, with 18g protein, 171g carbohydrates, and 64g fat. It is an excellent source of potassium (94% of the Daily Value), vitamin C (76% of the Daily Value), and dietary fiber (57% of the Daily Value). Note that it is relatively high in sodium, at 970mg per serving (42% 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 potato salad ahead of time?
Absolutely! In fact, making potato salad a day in advance allows the flavors to meld beautifully. Just be sure to store it in the fridge and give it a good stir before serving. If the salad seems dry, add a little extra mayonnaise or vinegar to refresh it.
What type of potatoes work best for potato salad?
Waxy potatoes such as red or new potatoes are ideal for potato salad because they hold their shape after cooking. If you prefer a creamier texture, you can also use Yukon gold potatoes. Avoid starchy potatoes like russets as they tend to break down.
Can I customize the ingredients in this potato salad recipe?
Definitely! This recipe is versatile. You can add ingredients like chopped pickles, bell peppers, or even cooked bacon for added flavor. Additionally, feel free to adjust the seasoning based on your taste preferences, making it your own creation.
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).