Potato Salad With Homemade Mayonnaise
Creamy potato salad with homemade mayonnaise, featuring tender potatoes, boiled eggs, and a tangy, flavorful dressing, perfect for gatherings and casual meals.
Ingredients
Instructions
- Cook potatoes until tender, then strain and set aside.
- Boil 6 eggs, then peel and separate the whites from the yolks.
- Set aside the egg whites and mash the cooked yolks with 3 uncooked egg yolks until smooth.
- Add a little vinegar to the mashed yolks and mix well.
- Gradually add 1 cup olive oil to the yolk mixture, stirring until thickened.
- Keep adding olive oil until the mayonnaise reaches the desired consistency.
- Add seasoning to taste, then chop the egg whites and fold into the mayonnaise.
- Mix the mayonnaise and eggs with the cooked potatoes to combine.
Tips & Substitutions
For a creamier texture, consider using a light hand when adding olive oil to the yolk mixture. If you want a richer flavor, try adding a teaspoon of Dijon mustard to the mayonnaise. For a twist, substitute some of the potatoes with roasted sweet potatoes. This recipe can easily be adapted for vegan diets by using aquafaba instead of eggs.
Serving Suggestions
This potato salad pairs beautifully with grilled meats or as part of a picnic spread alongside sandwiches and fresh vegetables. For a delightful contrast, serve it with a side of Spinach Dip In A Red Cabbage. Garnish with fresh herbs like dill or chives to enhance its presentation and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potatoes in the microwave or on the stove, being careful not to overheat as this can affect the mayonnaise's texture. It's best served chilled or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad With Homemade Mayonnaise contains roughly 189 calories, with 4g protein, 32g carbohydrates, and 4g fat. It is a good source of dietary fiber (12% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1406mg per serving (61% 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 the mayonnaise ahead of time?
Yes, you can prepare the homemade mayonnaise a day in advance. Just keep it refrigerated in an airtight container. Be sure to give it a good stir before adding it to the potatoes, as it may thicken slightly when chilled.
What type of potatoes work best for this salad?
Waxy potatoes such as red or new potatoes are ideal because they hold their shape well after cooking. However, you can also use Yukon Golds for a creamier texture. Avoid starchy potatoes like Russets, as they can become mushy.
Can I add other ingredients to the potato salad?
Absolutely! Feel free to customize your potato salad by adding ingredients like diced celery, pickles, or green onions for added crunch and flavor. Fresh herbs like parsley or dill can also brighten the 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).