Potato Salad Recipe

If you are looking for a good potato salad recipe, you've found it!

In fact we have two great classic potato salad recipes for you, each delicious and very easy.

Whether it is for a family picnic, summer Sunday dinner or any day tasty side dish, there is something about classic potato salad that keeps us all coming back for more.

I hope you enjoy!

Best Potato Salad Recipe

(My personal favorite)

4 cups potatoes, cooked, peeled and cubed (about 6 or 7 whole potatoes)
1 cup Miracle Whip or mayonnaise
1 teaspoon mustard
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs, chopped
1/2 cup onion, chopped
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped

Boil potatoes whole, with the skins on, in salted water for about 15 to 20 minutes until they are tender in the middle when you prick with a fork. Do not overboil or the salad will be mushy.

Cool the potatoes a bit then peel them, cut into cubes and place in a large bowl.

In a separate smaller bowl combine the mayonnaise, mustard, celery seeds, salt and pepper. Mix well. Add the chopped eggs, onion, celery and pickles and mix together to combine.

Pour dressing over the cubed potatoes and mix lightly so as not to break up the potatoes too much. Cover and chill until time to serve.

Makes 6 servings

Nutritional Analysis Per Serving

Calories 253; Calories from Fat 134l; Total Fat 14.9g; Saturated Fat 2.4g; Cholesterol 72mg; Sodium 664mg; Total Carbohydrates 27.0g; Dietary Fiber 3.0g; Sugars 4.5g; Protein 4.3g; Vitamin A 5%; Vitamin C 35%; Calcium 3%; Iron 6%

(Percentages based on a 2000 calorie per day diet)

Old Fashioned Potato Salad Recipe

4 cups cooked, peeled and cubed potatoes
1/2 cup sugar
1 tablespoon flour
1 teaspoon dry mustard
1/2 teaspoon salt
pinch of turmeric
1/2 cup milk
1 egg yolk
1/2 cup cider vinegar
2 teaspoons butter

See method for cooking potatoes above.

In a heavy saucepan or top of a double boiler add sugar, flour, dry mustard, salt and turmeric. Stir together well.

Whisk in milk, egg yolk and vinegar. Cook mixture over a saucepan of simmering water or in a double boiler, over medium heat until the mixture is thick enough to coat the back of a spoon, about 10 minutes.

Stir in butter. Let the mixture cool, stirring often. Dressing will keep thickening as it cools.

Pour dressing over potatoes and mix lightly until thoroughly combined.

6 servings

Notes:

• This recipe makes 1 cup of dressing but can easily be doubled or more if you are serving a larger group.

• The dressing can be made ahead and kept in an airtight container in the refrigerator for up to one week.

Nutritional Analysis Per Serving

Calories 176; Calories from Fat 24; Total Fat 2.7g; Saturated Fat 1.4g; Trans Fat 0.0g; Cholesterol 40mg; Sodium 220mg; Total Carbohydrates 34.8g; Dietary Fiber 2.5g; Sugars 19.0g; Protein 3.1g; Vitamin A 3%; Vitamin C 33%; Calcium 4%; Iron 4%

(Percentages based on a 2000 calorie per day diet)

The Best Potato Salad Recipe  Not rated yet
Very tasty and simple to make....

Great Potato Salad  Not rated yet
I tried the Best Potato Salad Recipe and it really deserves it's name! It was a hit, can't wait to make it again! Thank you! Junior Cook :o)...

Lemon Cupcakes  Not rated yet
I made these in Home Economics in Grade 8. They are so much fun to make and you can make them look like butterflies. 125 ml butter or margarine (softened)...