Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
Step
2
Heat 1 inch water (salted if desired) to boiling; add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until potatoes are tender; drain. Cool slightly; cut into cubes (about 6 cups).
Step
3
Mix mayonnaise, vinegar, mustard, salt and pepper in 4-quart glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours.
Choose waxier potatoes if you want the salad to hold up well for picnics or big gatherings. Red or yellow potatoes, like a red new potato or Yukon rose (red-skinned, golden flesh) or gold (yellow-skinned with golden flesh). Russets or baking potatoes are starchier and will easily fall apart when stirred into a salad.
Double-check the seasonings, especially salt, before serving the potato salad.
Salting the water before adding the potatoes will help add to the flavor later on in this potato salad recipe.
Choose your favorite creamy dressing base. Mayonnaise is a classic sauce made from an emulsion of egg yolks beaten with oil and vinegar. A creamy “salad dressing” is also emulsified and thick like mayo but has a few more seasonings and some sugar added. They’re often used interchangeably for making sandwiches or to dress chunky pasta or potato salads.
To keep the salad cold—especially when serving at picnics and potlucks—place the bowl in a larger bowl filled with ice.
Making the creamy dressing right in the salad bowl saves on cleanup and lets you really blend the other potato salad ingredients before stirring in the potatoes.
The hard-cooked egg yolks meld into the dressing for the potato salad, adding a brighter color and richer flavor. Short-cut tip: look for fully cooked and peeled eggs in the dairy department.
Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
260
Total Fat
29 g
Saturated Fat
5 g
Cholesterol
105 mg
Sodium
480 mg
Potassium
320 mg
Total Carbohydrate
17 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
