Description
Classic potato salad from Joy Of Cooking brings creamy comfort to summer picnics and family gatherings. Crisp potatoes, tangy mayo, and fresh herbs create a nostalgic side dish that delights guests with its simple, irresistible flavor profile.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) potatoes (peeled and cut into cubes, Yukon Gold)
- 6 hard boiled eggs (peeled and chopped)
- 1 small red onion (finely chopped)
- 3 medium dill pickles (chopped)
- 2 stalks celery (chopped)
Dressing and Seasoning:
- 1½ cups mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon paprika
Salting and Spices:
- 1 teaspoon salt
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ cup chives (chopped)
Instructions
- Fill a large pot with water and submerge the cubed potatoes, sprinkling a teaspoon of salt to enhance the flavor profile.
- Bring the water to a rolling boil and cook the potatoes until they reach a tender consistency, easily pierced by a fork (approximately 12-15 minutes).
- Carefully drain the potatoes and allow them to cool completely at room temperature, preventing any residual warmth from affecting the salad’s texture.
- In a spacious mixing bowl, combine Dijon mustard, mayonnaise, finely diced red onion, freshly squeezed lemon juice, chopped pickles, and a sprinkle of paprika.
- Whisk the dressing ingredients until they form a smooth, well-integrated mixture, ensuring no individual component remains separate.
- Gently fold in the hard-boiled eggs, diced celery, and cooled potatoes, coating each ingredient thoroughly with the creamy dressing.
- Season the potato salad with additional salt and freshly ground black pepper to taste, adjusting the flavors to personal preference.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Master Potato Boiling: Gently simmer spuds in cold water to guarantee uniform cooking and prevent turning into a mushy mess during your salad preparation.
- Quick Cooling Technique: Spread hot potatoes across a baking sheet for rapid temperature reduction, preserving perfect texture and preventing unwanted sogginess.
- Texture and Visual Boost: Introduce crisp celery and vibrant red onion for a delightful crunch and eye-catching color burst that elevates the entire dish.
- Flavor Enhancement Trick: Refrigerate the prepared salad for several hours before serving, allowing ingredients to harmonize and develop a more complex, rich taste profile.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 230 mg