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Potato salad is a classic dish that is perfect for any occasion. Whether it’s a family barbecue, a potluck, or a picnic with friends, potato salad is always a crowd-pleaser. In this recipe, we’ll show you how to make a simple yet delicious potato salad that will have everyone asking for seconds.
Potato Salad
The key to making potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. We like to use Yukon Gold or Red Potatoes, or a mix of both. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing too liquidy.
Persons
8
Serving Size
1
Prep Time
20 minutes
Cook Time
20 minutes
Wait Time
4 hours
Total Time
40 minutes
Ingredients
- 2.5 pounds Yukon Gold Potatoes
- 1 cup Mayonnaise
- 1/4 cup chopped jarred Pepperocini Peppers
- 1 Tbs Yellow Mustard
- 1/2 Tbs Apple Cider Vinegar
- 1/2 Tbs Celery Seed
- 1/4 Tsp Hungarian Sweet Paprika
- 3 Hard Boiled Eggs, peeled, yolks removed & chopped
- 2 Celery Stalks - Chopped
- 1/4 cup Sweet Onion - Diced
- 1/2 Tbs Fresh Parsley - Chopped
Notes
Pear and Apple Ambrosia Vinegar is a nice substitute for Apple Cider Vinegar.
Instructions
Prepare the Eggs
- Put eggs in a heavy bottom pot with enough water to cover the eggs by 1″ and add 2Tbs of Baking Soda.
- Bring water to a rolling boil and continue to boil for 15 minutes.
- Put eggs in an ice cold water bath until cooled, and then peel under cold water.
Prepare the Dressing
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
Finish the Recipe
- In a medium bowl mix the mayonnaise, egg yolks, pepperocini peppers including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth.
Finish the Salad
- Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then add the chopped eggs whites, celery, onions, and parsley. Taste, then salt and pepper as needed. Garnish with fresh parsley and paprika.
- Cover the potato salad and refrigerate for at least 4 hours.
- Keep refrigerated in an airtight container for up to one week.
Calories
339
14%
Fat
24 g
36%
Saturated
3.8 g
15%
Carbs
26 g
8.7%
Protein
5.1 g
Fiber
3.4 g
12%
Sodium
224 mg
9.3%
Trans fat
0.0 g
Cholesterol
67 mg
22%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2024 Copyright Oil and Spice Company
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Italian Apple Cider Fruit Vinegar
$14.95 – $18.95 Select options This product has multiple variants. The options may be chosen on the product page -
Hungarian Sweet Paprika
$7.95 Select options This product has multiple variants. The options may be chosen on the product page -
Celery Seed – Ground – Organic
$5.99 Select options This product has multiple variants. The options may be chosen on the product page
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