Potato Salad Recipe is an old fashioned potato salad with mayonnaise, mustard, eggs, pickles, vegetables and vinegar.
Potatoes are valuable in meal planning because they can be prepared in a
myriad of ways including baked, boiled, roasted, or grilled for salads, sides,
soups, and more.
They are commercially grown in every state in the USA making them plentiful for all seasons.
They are a good source of carbohydrates to supply energy for the body in addition to protein, calcium, phosphorus, and iron. They also contain essential Vitamins A, B1, B2, C, niacin, and crude fiber.
Add these nutrients to those of the eggs and you have a powerful nutritional dish!
4 cups water
6 cups peeled and cubed white potatoes* (about 3 lbs.)
1 teaspoon salt
1/2 cup mayonnaise (more if needed)
4 hard boiled eggs, (3 finely chopped - 1 sliced and reserved for garnish)
1/2 cup chopped dill pickles
2 tablespoons dill pickle juice
4 tablespoons red bell pepper, coarsely chopped
3 tablespoons green bell pepper, coarsely chopped
3 tablespoons diced celery
3 tablespoons onion, finely chopped
1 tablespoon malt vinegar (can use apple cider vinegar)
1 teaspoon prepared mustard
sliced fresh tomatoes for garnish (optional) (can use whole cherry or grape tomatoes)
Bring water and salt to a boil in a large saucepan. Stir in potatoes and bring back to a boil. Cover pan, reduce heat to low and simmer 30-35 minutes until done (they will be fork tender).
Drain. Pour into a large mixing bowl and set aside and cool. Gently fold in dressing.
To prepare dressing, put the mayonnaise in a small mixing bowl. Add chopped eggs, pickles, pickle juice, bell peppers, vinegar, and mustard. Mix all together.
Salad may be served immediately or chilled in the refrigerator for a few hours or overnight.
When ready to serve, place a lettuce leaf in the center of a salad plate, spoon the salad on top and garnish with sliced tomatoes, if desired.
This Potato Salad Recipe goes well with Baked Ham, Baked or Roasted Chicken and Turkey. It goes especially well with our bbq Chicken Recipe.
The waxy type are preferred in making this Potato Salad Recipe. They are high in moisture content and low in starch which helps them retain their shape after cooking. That also helps eliminate the need for more dressings such as mayonnaise.
Non-waxy types are called "mealy" potatoes. They are high in starch and low in moisture, making them dryer and mushy. They are an excellent choice for mashed or baked potatoes where additional moisture like butter, milk, and sour cream are added.
Mealy types are best for frying and waxy ones are best for Hash Browns or Potato Pancakes.
The most common waxy types are new potatoes, red or white skinned and the mature red skinned rounds.
The most common mealy types are Idahos and Russets.
If you are having trouble identifying which is which, ask your produce supplier.
Save the Broth (from above drained potatoes) to help thicken and enhance homemade soups.
Add it to condensed soups like Cream of Chicken and Cream of Mushroom for a quick snack.
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