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Best Classic Potato Salad

Best Classic Potato Salad

Cost $15, save $20

Source: Recommended by CookPal

  • 120 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 5 pounds russet potatoes, peeled
    • 🥚 4 large eggs
    • 🧂 4 teaspoons kosher salt, divided
    • 1 cup mayonnaise
    • 🧅 5 stalks green onions, sliced (white and green parts)
    • 2 stalks celery, minced
    • ½ cup chopped spicy sweet dill pickles
    • ⅓ cup sour cream
    • 3 tablespoons yellow mustard
    • 1 tablespoon chopped fresh dill
    • 2 teaspoons pickle juice
    • ¾ teaspoon ground black pepper
    • ¼ teaspoon ground paprika
    • ¼ cup sliced green olives with pimientos

STEPS

1

Cut potatoes into 1 1/2-inch cubes. Place in a large pot and cover with water by 2 inches. Add eggs and 3 teaspoons salt; bring to a boil over medium-high heat. Reduce heat; simmer 9 minutes.

2

Remove eggs with a slotted spoon and immediately immerse in ice water for several minutes to stop the cooking. Continue cooking potatoes until fork-tender, about 1 minute more; drain.

3

Peel and chop eggs; set aside.

4

Add mayonnaise, onions, celery, pickles, sour cream, mustard, pickle juice, dill, and pepper to a large bowl; stir to combine.

5

Stir in potatoes and eggs until well blended, mashing potatoes very slightly. Season with salt and pepper, adding up to 1 teaspoon more salt, if desired.

6

Transfer to a serving bowl, sprinkle with paprika, and garnish with olives. Cover and refrigerate at least 2 hours or overnight.

NUTRIENTS

Per 1 serving

🔥

330

Calories

  • 7
    Protein
  • 37
    Carbs
  • 18
    Fats

💡 Ensure potatoes are cooked to fork-tender to retain texture in the salad.Refrigerate the salad for at least 2 hours to allow the flavors to meld.You can add or adjust seasonings like paprika and mustard to suit your taste.