Thelma'S Potato Salad
A creamy, tangy potato salad with eggs, relish, and crunchy vegetables, perfect for picnics, barbecues, or as a cold side dish for any casual gathering.
Ingredients
Instructions
- In a large bowl, combine cooked, peeled, and diced potatoes, chopped hard-boiled eggs, chopped onions, chopped celery, sweet pickle relish, prepared mustard, mayonnaise, red pepper, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Refrigerate until ready to serve.
Tips & Substitutions
For a creamier texture, consider adding more mayonnaise or substituting Greek yogurt for part of it. If you want a tangy twist, try adding a bit of apple cider vinegar. You can also mix in other ingredients like diced bell peppers or shredded carrots for extra color and crunch. This potato salad is a great side dish for summer barbecues or pairs beautifully with Skillet Apple Cake.
Serving Suggestions
Serve Thelma's Potato Salad alongside grilled meats or as part of a picnic spread. It pairs well with other classic dishes like baked beans or coleslaw. For a more complete meal, consider adding a light protein like grilled chicken or fish. This dish is also a fantastic addition to any potluck.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together nicely as it sits. If you need to reheat it, do so gently in the microwave, but keep in mind that potato salad is best served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Thelma'S Potato Salad contains roughly 761 calories, with 14g protein, 147g carbohydrates, and 16g fat. It is an excellent source of vitamin C (225% of the Daily Value), vitamin A (55% of the Daily Value), and calcium (32% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1213mg per serving (53% 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 other varieties like red or Yukon gold potatoes. Just ensure they are cooked until tender but not mushy to maintain their shape in the salad.
How can I make this potato salad vegan?
To make a vegan version, substitute the mayonnaise with a plant-based mayonnaise or avocado. You can also replace the hard-boiled eggs with diced tofu or chickpeas for added protein.
What can I do if the salad is too dry?
If the salad seems dry, add more mayonnaise gradually until you reach your desired creaminess. You can also mix in a bit of mustard or pickle juice for added moisture and 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).