Creamy Red Potato Salad
This is my ultimate potato salad recipe – popular at parties and the perfect side dish in summer for ribs, brisket, and more. Make sure you do a double batch for a gathering because it won’t last long! Adapted from the Joy of Cooking.
Ingredients
- 2 lbs medium-large red potatoes
- 3 hard boiled eggs peeled and chopped
- ¾ cup mayonnaise
- 2 stalks celery finely chopped
- 4 green onions thinly sliced
- 1 2″ dill pickle finely chopped
- 2 tbsp fresh lemon juice
- 1 tbsp whole grain or dijon mustard
- 1 tbsp dried parsley or dill
- ¼ tsp wasabi* opt. or horseradish
- ⅛ - ¼ tsp paprika
- ¼ – ½ tsp freshly ground black pepper
- ¼ tsp fine sea salt or to taste
Directions
Prep Ahead - Potatoes and Eggs
- Either the day before or in the morning, cook the potatoes and eggs.
- Potatoes: Add washed whole red potatoes to a medium-large pot and cover by at least 1″ with cold water. Salt the water generously. Bring to a boil, then cook until fork tender (30-40 minutes). Drain and set aside to cool completely: either on the counter for an hour or in the fridge up to a day in advance.
- Eggs: Follow your favourite hard boiled egg recipe or:
- Air-Fryer: Cook from cold at 250°F for 15 minutes – remove from heat immediately and immerse in ice water for 10-15 minutes. You may need to add additional ice as it melts.
- Stove-Top: Add eggs to small pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let it sit for 14 minutes. Remove from hot water into ice water for 10-15 minutes. You may need to add additional ice as it melts.
Make the Salad
- Chop your cooled potatoes into ½” pieces and place in a very large bowl.
- Peel and chop your eggs in ¼” pieces and add to the bowl along with the mayonnaise, celery, green onions, dill pickle, lemon juice, mustard, parsley, wasabi, paprika, and pepper.
- Stir well, folding the ingredients over each other until well combined. Taste and add salt as necessary. Stir well again to combine.
- Refrigerate for a few hours before serving so the ingredients have time to mingle. Serve cold.
Notes
Wasabi: I know, weird addition, but I love it! If you want to skip, I’d recommend a sprinkle of cayenne pepper in the salad.
Mayonnaise: You can reduce to ½ a cup if you’d prefer, but you will want to chop your potatoes a bit larger so your potato salad doesn’t end up dry. Reduce the salt as well.
Nutrition Per Serving : Calories 333 kcal | Carbohydrates 26.5 g | Protein 6.7 g | Fat 22.6 g | Sodium 468 mg | Potassium 812 mg | Fiber 3.3 g | Vitamin A 54.2 μg |
Vitamin K 76.4 mg | Calcium: 51.9 mg | Iron: 1.8 mg
Vitamin K 76.4 mg | Calcium: 51.9 mg | Iron: 1.8 mg