Sweepstake Potato Salad
A creamy, flavorful potato salad featuring radishes, green onions, and eggs, perfect for picnics, barbecues, or side dishes with a tangy herb vinegar dressing.
Ingredients
Instructions
- Combine diced green onions, radishes, cubed hard-boiled eggs, and boiled cold potatoes in a large bowl.
- Blend mayonnaise or salad dressing, salt, sour cream, herb vinegar, and celery seed until well mixed.
- Gently fold the dressing into the potato mixture until evenly coated.
- Chill the salad in the refrigerator before serving on lettuce leaves.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. You can also swap out radishes for diced bell peppers if you prefer a sweeter crunch. Fresh herbs like dill or parsley can enhance the flavor profile. Make sure the potatoes are fully cooled before mixing to prevent a mushy salad.
Serving Suggestions
Serve the potato salad on a bed of crisp lettuce leaves for an elegant presentation. It pairs beautifully with grilled meats or sandwiches, making it an excellent side for summer barbecues. For a complete meal, consider adding a fruit salad or corn on the cob as sides.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid adding lettuce until serving. This salad is best enjoyed cold, so there's no need to reheat; simply serve chilled from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sweepstake Potato Salad contains roughly 1481 calories, with 25g protein, 205g carbohydrates, and 65g fat. It is an excellent source of potassium (103% of the Daily Value), vitamin C (82% of the Daily Value), and iron (81% of the Daily Value). Note that it is relatively high in sodium, at 598mg per serving (26% 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, this potato salad can be made a day in advance. Preparing it ahead of time allows the flavors to meld beautifully. Just be sure to store it in the refrigerator and give it a good stir before serving.
What type of potatoes work best for this recipe?
Waxy potatoes like red or Yukon gold are ideal for potato salad as they hold their shape well after boiling. Avoid starchy potatoes like russets, as they can become mushy and break apart.
Can I make this recipe vegan?
Absolutely! Substitute the mayonnaise with a vegan mayo and use tofu or chickpea salad for the eggs. You can also enhance the dressing with a splash of lemon juice or a pinch of nutritional yeast for added flavor.
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).