Potato Salad I
Creamy and flavorful, this classic potato salad combines tender potatoes, chopped eggs, and a tangy mayonnaise dressing. Perfect for picnics, potlucks, or family gatherings, it offers a balance of richness and zest, appealing to those who enjoy hearty, comforting sides with a hint of vinegar and mustard.
Ingredients
Instructions
- In a large kettle, cook potatoes in boiling, salted water until tender.
- Drain and cool.
- Peel potatoes and cut into chunks.
- Separate egg yolks from whites.
- Set yolks aside.
- Chop whites and add to potatoes with chopped onion.
- In a bowl, mash egg yolks.
- Stir in mayonnaise, evaporated milk, vinegar, dill relish, prepared mustard, sugar, salt, and pepper until well combined.
- Pour the dressing over the potato mixture and toss well.
- Garnish with slices of hard-cooked eggs and sprinkle with paprika before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of mayonnaise or adding a touch more evaporated milk. If you're short on time, pre-cooked potatoes from the store can be a great shortcut. You can also adjust the sweetness by varying the sugar amount or using honey as a substitute. Fresh herbs like dill can enhance the flavor significantly.
Serving Suggestions
This potato salad is perfect for summer picnics and barbecues, pairing beautifully with grilled meats or sandwiches like Goleer'S Rolls. Consider serving it alongside fresh vegetables or a light dessert for a balanced meal. It's also a great side for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it in short bursts, stirring occasionally, but note that the texture may change slightly. For a refreshing twist, you might enjoy serving it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad I contains roughly 1041 calories, with 14g protein, 147g carbohydrates, and 43g fat. It is an excellent source of potassium (68% of the Daily Value), vitamin C (68% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of iron. It also contributes 12g of dietary fiber toward your daily target.
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! This potato salad can be made a day in advance, allowing the flavors to meld together. Just be sure to store it in the fridge. If you're concerned about the potatoes absorbing too much dressing, consider adding a little extra mayonnaise or evaporated milk before serving.
What type of potatoes are best for potato salad?
What can I substitute for mayo in this recipe?
What can I substitute for mayo in this recipe?
You can substitute mayonnaise with Greek yogurt for a healthier twist or use a vegan mayo for a plant-based option. Additionally, sour cream can give a tangy flavor while keeping the creaminess. Just adjust the seasoning to taste as these alternatives may slightly change the flavor profile.
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).