Ken'S Potato Salad
Ken's Potato Salad is a creamy, tangy dish with crunchy celery and eggs, perfect for summer gatherings and casual family meals.
Ingredients
Instructions
- Cube the cooked potatoes into 1-inch pieces and place in a large bowl.
- Add diced celery stalks, chopped onion, and chopped hard boiled eggs to the potatoes.
- Mix in sugar, vinegar, dill weed, dry mustard, salt, and pepper.
- Gradually add mayonnaise until reaching desired creaminess.
- Chill the potato salad for at least three hours.
- Before serving, add salt and pepper to taste.
- Garnish with paprika for presentation.
Tips & Substitutions
For added flavor, consider mixing in some chopped pickles or relish. If you're short on time, use pre-cooked potatoes or even store-bought potato salad as a base. For a lighter version, substitute Greek yogurt for some or all of the mayonnaise. Fresh herbs like parsley or chives can also enhance the taste. This potato salad pairs beautifully with Peg'S Corn Muffins for a delightful meal.
Serving Suggestions
Serve this potato salad chilled as a side dish at barbecues or picnics. It pairs well with grilled meats, sandwiches, or even a fresh green salad. For a heartier meal, serve it alongside a slice of Apple Cheese Bread. Garnish with paprika or fresh herbs to elevate its presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together beautifully over time. If you need to reheat, gently warm in the microwave, but be cautious of overheating as it can alter the texture of the potatoes. It's best enjoyed cold, making it a perfect make-ahead dish.
Nutrition & Diet Analysis (per serving)
Each serving of Ken'S Potato Salad contains roughly 1393 calories, with 17g protein, 175g carbohydrates, and 73g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (50% of the Daily Value), and calcium (48% of the Daily Value). Note that it is relatively high in sodium, at 2720mg per serving (118% 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?
Yes, this potato salad can be made a day in advance. In fact, letting it chill overnight allows the flavors to develop fully. Just be sure to give it a good stir before serving and taste for seasoning adjustment.
What type of potatoes are best for potato salad?
Waxy potatoes, like red or new potatoes, are ideal as they hold their shape well after boiling. Russet potatoes can become too fluffy and break apart, so it's best to avoid them for this salad.
Can I use other vegetables in this recipe?
Absolutely! Feel free to add diced bell peppers, carrots, or even peas for added color and texture. Just remember to adjust the seasoning as needed to accommodate the additional vegetables.
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).