|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 18mg||91%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato salad is one of the most popular salads for picnics, potlucks, buffets, and July 4th and other summer parties, virtually any occasion where you want to feed lots of people in an economical way and assemble the salad ahead of time. Unlike other salads, it also holds up well to being transported. Because the ingredients are mostly cooked, the salad does not wilt or wither.
There are countless variations of potato salad around the world. The ingredients vary not only from country to country but also from region to region, and many families have their own treasured and often secret potato salad recipe that is handed down from generation to generation.
In this well-seasoned and easy potato salad recipe, fresh or frozen green peas add flavor and color, and hard-boiled eggs add protein and substance.
Red-skinned potatoes are the right potatoes to use for potato salad because they hold their shape well, remain form when boiled, and don’t fall apart due to their low starch and high moisture and sugar content. Red-skinned potatoes are classified as waxy potatoes, which are mostly smaller and round. Other waxy potatoes are blue, purple, and fingerling potatoes and you can use either one as a substitute for the red-skinned potatoes in this recipe. Starchy potatoes such as Russet, Idaho and Yukon gold potatoes are not suitable for potato salad. Their high starch content is good for dishes where you want them to fall apart, such as mashed potatoes.
Like many potato salads, this salad tastes best if it sits for a while, covered and stored in the refrigerator. This allows the flavors can meld and the potatoes fully absorb the dressing.
To spruce up the salad, add diced cooked carrots or frozen thawed carrots, or fresh herbs such as chopped parsley, dill, or chives.
Leftovers keep for about 2 to 3 days in the refrigerator.
2 pounds red skin potatoes, peeled, cut into 1/2-inch chunks
1 teaspoon salt
2 large hard boiled eggs
1 cup frozen peas, cooked, drained
1/2 cup red onion
2/3 cup mayonnaise
1 tablespoon sour cream
3 teaspoons mustard
1/4 teaspoon salt and freshly ground black pepper
Gather the ingredients.
Put potatoes in a saucepan and cover with water and add 1 teaspoon salt. Bring to a boil. Cover and cook for 15 to 20 minutes, just until tender.
Drain and transfer to a bowl; add chopped eggs, peas, and onion. Cover and refrigerate until chilled.
In a cup or bowl, combine 2/3 cup mayonnaise, sour cream, and mustard.
Gently stir into the potato mixture until blended. Add more mayonnaise, if desired. Taste and add salt and pepper to taste.