Classic Potato Salad
- š„ 6 medium russet potatoes, peeled and diced
- š³ 4 large eggs
- š„ 1/3 cup chopped dill pickles
- š„ 1 tablespoon pickle relish
- š§ 1/2 cup finely chopped red onion
- š 1 tablespoon lemon juice
- š§ 1 teaspoon garlic powder
- š„ 1 cup mayonnaise
- š„ 1 tablespoon yellow mustard
- š§ 1 teaspoon salt
- š¶ļø 1/2 teaspoon black pepper
- šæ 2 tablespoons chopped fresh parsley
This Classic Potato Salad recipe is a timeless Thanksgiving favorite. The creamy dish combines tender russet potatoes with hard-boiled eggs, dill pickles, and a tangy mayonnaise-based dressing. Red onions add a savory crunch, while lemon juice, mustard, and garlic powder infuse the salad with zest. Topped with fresh parsley, this potato salad delivers both tangy and savory flavors. Perfect as a side dish for holiday gatherings, it can be prepared in advance to allow its flavors to meld beautifully.
Potato salad is a timeless classic that adds a delightful creamy touch to your Thanksgiving spread. This recipe will guide you through crafting a perfect potato salad that's both tangy and savory, ensuring it becomes a holiday favorite.
Ingredients
š„ 6 medium russet potatoes, peeled and diced
š³ 4 large eggs
š„ 1/3 cup chopped dill pickles
š„ 1 tablespoon pickle relish
š§
1/2 cup finely chopped red onion
š 1 tablespoon lemon juice
š§ 1 teaspoon garlic powder
š„ 1 cup mayonnaise
š„ 1 tablespoon yellow mustard
š§ 1 teaspoon salt
š¶ļø 1/2 teaspoon black pepper
šæ 2 tablespoons chopped fresh parsley
Instructions
1- Prepare the Potatoes and Eggs:
Place the diced potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
In another pot, cover the eggs with cold water and bring to a boil. Once boiling, remove from heat and cover for 10 minutes. Rinse under cold water and peel.
2- Prepare Salad Components:
Drain the cooked potatoes and let them cool for about 15 minutes.
Chop the hard-boiled eggs into small pieces.
In a large mixing bowl, combine the cooled potatoes, chopped eggs, red onion, dill pickles, and pickle relish.
3- Make the Dressing and Assemble the Salad:
In a separate bowl, whisk together the mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the potato mixture and gently stir to coat everything evenly.
4- Final Touches:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, sprinkle the fresh parsley over the top for garnish.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories per serving: 350
Proteins: 7g
Fats: 22g
Carbohydrates: 30g
Equipment: Large pot, mixing bowl, whisk, large spoon
Cooking Tips
- Be sure not to overcook the potatoes to avoid them becoming mushy.
- Adjust the seasoning to taste after the salad has chilled.
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