Mary'S Potato Salad
A creamy, savory potato salad with eggs, pickles, and onions, perfect for picnics and gatherings, offering a comforting blend of flavors and textures.
Ingredients
Instructions
- Peel, cube, and cook potatoes until tender.
- While cooking, put eggs on to boil.
- Dice onions and pickles.
- Drain water off cooked ingredients.
- Add diced onions, pickles, and 5 diced eggs to the potatoes.
- Stir in mustard, mayonnaise, salt, and pepper.
- Slice the remaining boiled egg and place on top of the salad.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise, or a combination of both. If you prefer a bit more tang, try adding a splash of pickle juice or vinegar. When boiling potatoes, ensure they are cut into uniform pieces for even cooking. You can also use yellow mustard for a different flavor profile. This salad is great as a side dish for summer barbecues.
Serving Suggestions
This potato salad pairs beautifully with grilled meats or sandwiches, making it a perfect addition to picnics and barbecues. Serve it alongside dishes like Mother'S Fresh Coconut Cake for dessert. Garnish with fresh herbs like dill or parsley for a pop of color and flavor. Consider serving with a refreshing Cauliflower Medley for a balanced meal.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To refresh the salad, add a little more mayonnaise or mustard before serving, as it may dry out. Avoid freezing, as the texture can become watery when thawed. Serve cold for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Potato Salad contains roughly 1131 calories, with 13g protein, 130g carbohydrates, and 63g fat. It is an excellent source of potassium (52% of the Daily Value), vitamin C (39% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1347mg per serving (59% 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?
Yes, you can prepare this potato salad a day in advance. Just keep it covered in the refrigerator. The flavors will meld together nicely overnight. To ensure freshness, add the sliced eggs on top just before serving to maintain their appearance.
How can I make this potato salad vegan?
To make this potato salad vegan, replace the eggs with diced avocado or tofu for creaminess, and use vegan mayonnaise in place of regular mayonnaise. You can also add some chopped celery for extra crunch and flavor. This version will still be delicious and satisfying.
What type of potatoes work best for potato salad?
Waxy potatoes like red or new potatoes hold their shape well and are ideal for potato salad. They don't become mushy, making for a better texture. However, if you prefer a creamier salad, Yukon Gold potatoes are a great choice as they mash well while still providing structure.
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).