Scott'S Favorite Potato Salad
A flavorful potato salad featuring fresh vegetables, herbs, and a tangy dressing, perfect for picnics, potlucks, or casual gatherings, appealing to those who love creamy, crunchy textures.
Ingredients
- 2 hard-boiled eggs, chopped ⓘ
- 4 or 5 medium potatoes, cooked in jackets, peeled, and cubed ⓘ
- 1/2 cup red onion, chopped or sliced thin ⓘ
- 1/2 to 1 cup celery, chopped ⓘ
- 1/4 to 1/2 cup fresh parsley, chopped ⓘ
- Vinegar or Italian dressing or pickle brine ⓘ
- 3/4 cup mayonnaise ⓘ
- 5 or 6 radishes, sliced ⓘ
- 1/3 cup green pepper, chopped ⓘ
- 1/3 cup red pepper, chopped ⓘ
- Green olives, coarsely chopped ⓘ
- Ripe olives, coarsely chopped ⓘ
- 2 teaspoons celery seed ⓘ
Instructions
- While potatoes are still warm, sprinkle with vinegar, Italian dressing, or pickle brine and set aside.
- Mix chopped hard-boiled eggs, chopped or sliced red onion, chopped celery, chopped parsley, sliced radishes, chopped green and red peppers in a large bowl.
- Add mayonnaise and stir until well combined.
- If desired, add coarsely chopped green olives and ripe olives, about 8 each or to taste.
- Season with salt, celery seed, and freshly ground pepper, adjusting to taste.
Tips & Substitutions
For a creamier texture, adjust the mayonnaise to your liking, and consider using Greek yogurt as a lighter alternative. If you want a bit of crunch, feel free to add diced pickles or even chopped nuts. Fresh herbs like dill can also elevate the flavor, making it a delightful side dish for summer barbecues or family gatherings. This potato salad pairs beautifully with Libby'S Mushroom Deluxe Casserole.
Serving Suggestions
This potato salad is a fantastic side dish for grilled meats, sandwiches, or picnics. Consider serving it alongside a fresh green salad or with crusty bread for a complete meal. It also makes an excellent addition to any potluck or barbecue. For a vegetarian option, serve it with Cream Of Potato And Onion Soup as a comforting pairing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together nicely as it sits, but the texture may change slightly. To reheat, you can warm it gently in the microwave, although it's best served cold. Stir in a little extra mayonnaise if it appears dry after refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Scott'S Favorite Potato Salad contains roughly 413 calories, with 7g protein, 48g carbohydrates, and 21g fat. It is an excellent source of potassium (27% of the Daily Value), dietary fiber (26% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1845mg per serving (80% 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?
Absolutely! This potato salad can be prepared a day in advance. Just keep it covered in the refrigerator. The flavors will deepen overnight, making it even more delicious. Just be sure to give it a gentle stir before serving to redistribute the ingredients.
What kind of potatoes work best for this recipe?
Waxy potatoes like red or new potatoes hold their shape well after boiling, making them ideal for potato salad. You can also use Yukon Gold potatoes for a creamier texture. Avoid starchy potatoes like Russets, as they tend to fall apart.
Can I customize the vegetables in this salad?
Yes! Feel free to customize the vegetables based on your preferences. You can add diced cucumbers, shredded carrots, or even peas for added color and texture. The beauty of this recipe is its versatility, so get creative with what you have on hand!
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).