Took a while before I settled on this final potato salad recipe my familys favorite
- Carbohydrate 26.3940608808792 g
- Cholesterol 10.5000000088762 mg
- Fat 10.1306911532939 g
- Fiber 2.84512399987689 g
- Protein 2.69622802083479 g
- Saturated Fat 1.54326541270551 g
- Serving Size 1 1 (162g)
- Sodium 359.307464497146 mg
- Sugar 23.5489368810023 g
- Trans Fat 8.40708358644216 g
- Calories 204 calories
Step-by-step
- In a VERY large bowl, mix it all up, then cover and chill before eating.
Mayonnaise carries the structural weight of this dish, functioning simultaneously as an emulsifier and a moisture barrier that coats every surface of the starch. Starchy russet potatoes will absorb this fat rapidly and break apart into a grainy mash within hours, which is why waxy varieties like Yukon Golds or red potatoes must be used to maintain structural integrity under a heavy dressing. Boiling these tubers whole in heavily salted water ensures even seasoning to the center, whereas cutting them raw before boiling causes waterlogging and leaches out the natural starches needed to bind the sauce. When substituting yellow mustard for Dijon, remember that prepared yellow mustard relies heavily on turmeric and vinegar with a milder heat profile, meaning a direct one-to-one swap will yield a sharper acidity that requires an extra pinch of sugar to correct. Chopped celery adds a necessary crunch to counter the soft starch, though finely diced fennel bulb provides an interesting anise-forward alternative if raw celery flavor is unappealing. Chilling the finished mixture for at least two hours allows the lipids in the mayonnaise and the aromatics from the green onions to fully integrate, but never subject this salad to the freezer because thawing causes the mayonnaise emulsion to break completely, resulting in an unappealingly watery and separated mess that cannot be reversed.
