Potato Salad Ii
A creamy, flavorful potato salad with eggs, pimentos, and a tangy mustard mayonnaise dressing, perfect for picnics, barbecues, or family gatherings.
Ingredients
Instructions
- Peel, wash, and dice the potatoes.
- Boil the potatoes until tender, about 30 minutes; then drain.
- Add margarine, salt, and pepper to the hot potatoes and mix gently.
- In a separate bowl, combine chopped eggs, chopped onion, chopped pimentos, their juice, mustard, and mayonnaise.
- Mix the egg mixture well, then add it to the hot potatoes while they are still warm.
- Gently fold everything together, then refrigerate for an hour or so before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt in place of some mayonnaise. You can also add diced celery or pickles for extra crunch and flavor. If you prefer a tangier taste, increase the mustard amount. Adjust the seasoning to your preference and taste as you mix. This recipe is a great way to use up leftover boiled potatoes from other dishes.
Serving Suggestions
Serve this potato salad as a side dish at barbecues, picnics, or family gatherings. It pairs beautifully with grilled meats or sandwiches. For a complete meal, consider serving it alongside American recipes like fried chicken or burgers. A sprinkle of fresh herbs on top can also elevate its presentation.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, avoid leaving it at room temperature for more than 2 hours. If desired, serve it chilled directly from the fridge or let it sit at room temperature for about 15 minutes before serving to enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad Ii contains roughly 1552 calories, with 19g protein, 182g carbohydrates, and 84g fat. It is an excellent source of potassium (95% of the Daily Value), vitamin C (80% of the Daily Value), and dietary fiber (57% of the Daily Value). Note that it is relatively high in sodium, at 634mg per serving (28% 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 make sure to store it in the refrigerator in an airtight container. The flavors will meld together nicely, making it even tastier when served cold.
What type of potatoes works best for this salad?
Waxy potatoes like red or new potatoes are ideal for potato salad as they hold their shape better after boiling. However, you can also use Yukon Gold potatoes for a creamier texture. Avoid starchy potatoes like Russets, as they can become mushy.
Can I add other ingredients to this potato salad?
Absolutely! Feel free to customize your potato salad with additional ingredients like diced bell peppers, green onions, or fresh herbs. You could also add bacon or cheese for extra flavor, making it a heartier dish.
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).