Plain And Simple Potato Salad
A classic, creamy potato salad with tender potatoes and eggs, blended with mayonnaise. Perfect for picnics, gatherings, or as a comforting side dish for any meal.
Ingredients
Instructions
- Peel and wash the potatoes.
- Dice the potatoes and place them in a large pot, then cover with water and bring to a boil.
- Add a couple of shakes of salt.
- Boil the potatoes until tender, about 10-15 minutes.
- While the potatoes are boiling, place the eggs in boiling water and cook for 12-15 minutes until hard-boiled.
- Drain the potatoes and peel the cooked eggs.
- Add the peeled eggs to the potatoes and mash them together.
- Mix in mayonnaise until the mixture is smooth and creamy.
Tips & Substitutions
For a creamy texture, use a good quality mayonnaise and adjust the amount to your preference. You can also add a splash of vinegar or mustard for extra flavor. If you're short on time, consider using pre-cooked potatoes or even replacing some of the potatoes with cauliflower for a lighter version. This potato salad can be enhanced with fresh herbs like dill or parsley.
Serving Suggestions
This potato salad pairs beautifully with grilled meats or as a side for a picnic. Serve it chilled alongside dishes like Hush Puppies Delicious or a fresh garden salad. For a complete meal, consider adding some protein, such as shredded chicken or chickpeas, to make it more filling.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a microwave-safe dish and heat in short intervals, stirring frequently. If the salad seems dry after refrigeration, add a little more mayonnaise before serving to restore its creamy consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Plain And Simple Potato Salad contains roughly 893 calories, with 13g protein, 133g carbohydrates, and 35g fat. It is an excellent source of potassium (60% of the Daily Value), vitamin C (43% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 608mg per serving (26% 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, you can use any variety of potatoes, but waxy types like red or new potatoes hold their shape better after boiling. If you prefer a fluffier texture, russets are a great option. Just keep in mind that cooking times may vary slightly depending on the type you choose.
How can I make this potato salad healthier?
To make a healthier version, reduce the amount of mayonnaise and substitute Greek yogurt for part of it. You can also incorporate diced vegetables like celery, bell peppers, or green onions for added crunch and nutrition. This aligns well with many vegetarian recipes.
Is it necessary to peel the potatoes?
Peeling is not strictly necessary; leaving the skins on can add texture and additional nutrients. If you choose to keep the skins, make sure to scrub them well before cooking. This approach works particularly well with new potatoes that have tender skins.
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).