Jeanette'S Potato Salad
A classic potato salad featuring tender boiled potatoes, crunchy celery, onions, and a creamy mayonnaise dressing, perfect for picnics, gatherings, or casual family meals.
Ingredients
Instructions
- Use small California (size B) potatoes.
- Cook with skin on. Boil for approximately 30 minutes, until fork-tender (not soft). Peel and cut when cool (next day).
- Mix lightly the potatoes, celery, and onion.
- Add mayonnaise, chopped parsley, salt, and pepper to taste.
- Mix until well combined and serve.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt as a substitute for mayonnaise. If you prefer a tangier flavor, adding a splash of vinegar or mustard can enhance the salad. For added crunch, diced pickles or radishes can be excellent additions. Be sure to let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Serving Suggestions
Jeanette's Potato Salad is perfect for summer barbecues and picnics. It pairs beautifully with grilled meats or sandwiches, making it a versatile side dish. Consider serving it alongside Garlic Parmesan Rolls for a delightful meal. Garnish with extra parsley for a pop of color when serving.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it in the microwave, but be cautious not to overheat, as it may alter the texture. Alternatively, serve it cold for a refreshing dish on warmer days.
Nutrition & Diet Analysis (per serving)
Each serving of Jeanette'S Potato Salad contains roughly 27 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 508mg 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 salad?
Yes, while small California potatoes offer a great texture, you can use Yukon Gold or red potatoes for a different flavor and appearance. Just ensure they are cooked until fork-tender for the best results.
How can I make this potato salad vegan?
To make this potato salad vegan, substitute the mayonnaise with a plant-based alternative such as vegan mayo or a mixture of mashed avocado and lemon juice. This will keep the creamy texture while making it suitable for a vegan diet.
Is it necessary to peel the potatoes before mixing?
Peeling the potatoes is optional and depends on your texture preference. Leaving the skin on adds nutrients and a rustic feel to the salad. If you prefer a smoother texture, peel them after cooking, but if you enjoy the extra bite, keep the skins intact.
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).