Rich Potato Salad
Rich potato salad combines tender potatoes with olives, eggs, and crunchy vegetables, tossed in a flavorful vinaigrette and mayonnaise, perfect for gatherings and family meals.
Ingredients
- 1/4 cup salad oil ⓘ
- 2 tablespoons vinegar ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 4 cups diced hot cooked potatoes ⓘ
- 1 small minced onion ⓘ
- 1 cup chopped ripe olives ⓘ
- 2 diced hard cooked eggs ⓘ
- 1 cup chopped celery ⓘ
- 1/4 cup chopped dill pickles ⓘ
- 1/4 cup chopped pimento ⓘ
- 1/2 cup mayonnaise ⓘ
Instructions
- Blend salad oil, vinegar, salt, and pepper together.
- Pour the vinaigrette over the hot cooked potatoes and toss to coat.
- Set aside to cool.
- Add chopped ripe olives, minced onion, chopped celery, chopped dill pickles, chopped pimento, and diced hard-cooked eggs.
- Toss everything together, add mayonnaise, and chill before serving.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for half of the mayonnaise. If you want to add some crunch, try incorporating diced bell peppers or radishes. For a flavor boost, consider adding a teaspoon of Dijon mustard to the vinaigrette. Remember to use warm potatoes to better absorb the dressing, ensuring a more flavorful salad.
Serving Suggestions
Serve this rich potato salad as a side dish at picnics or barbecues, as it pairs beautifully with grilled meats. It can also be a hearty addition to a light lunch alongside sandwiches. For a vegetarian option, consider serving it with a fresh green salad or alongside dishes like Ambrosia(5 Cup Salad) for a delightful contrast in flavors.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid leaving it out at room temperature for more than two hours. If the salad thickens after chilling, you can stir in a little extra mayonnaise or a splash of vinegar before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Potato Salad contains roughly 856 calories, with 13g protein, 150g carbohydrates, and 24g fat. It is an excellent source of vitamin C (45% of the Daily Value), calcium (31% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1997mg per serving (87% 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 various types of potatoes, such as red potatoes or Yukon Gold. However, avoid starchy potatoes like Russets, as they may become mushy. Waxy potatoes hold their shape better and provide a pleasant texture for salads.
How can I make this potato salad healthier?
To make this potato salad healthier, reduce the amount of mayonnaise and increase the veggies. You can also use Greek yogurt as a substitute for some or all of the mayo. Adding more chopped vegetables, like carrots or cucumbers, can enhance both nutrition and flavor.
Can I make this salad ahead of time?
Absolutely! This potato salad can be made a day ahead of time, which allows the flavors to meld beautifully. Just be sure to cover it tightly and store it in the refrigerator. Before serving, you may want to give it a gentle stir and adjust the seasoning if needed.
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).