Creamy potato salad, a perfect summer side dish for grilled dishes.
- Carbohydrate 45.939035625 g
- Cholesterol 134.07 mg
- Fat 33.27862 g
- Fiber 3.2918686568588 g
- Protein 8.488778125 g
- Saturated Fat 6.97878375 g
- Serving Size 1 1 Serving (315g)
- Sodium 670.836875 mg
- Sugar 42.6471669681412 g
- Trans Fat 24.583831875 g
- Calories 512 calories
Step-by-step
- Boil peeled and diced potatoes in salted water until done.
- Drain and set aside to cool to room temperature.
- In a medium bowl, combine the mayo, cider vinegar, sugar, mustard, salt, pepper and relish (with juice!); stir well and place in fridge.
- Once potatoes are cooled to room temp, put in a large bowl and add the minced onion.
- Chop the hard boiled eggs to desired size and add to potatoes and onions; toss.
- Remove cooled mixture from fridge and pour into potato bowl; toss until evenly coated.
- Garnish with paprika if you desire.
- Place back in fridge to chill until supper time and enjoy!!
Velvety mayonnaise binds together tender cubes of russet potato, punctuated by the sharp crunch of minced onion and the rich texture of chopped hard-boiled eggs.
- Russet potatoes break down easily compared to waxy varieties, so check doneness by pressing a piece against the side of the pot with a fork at the 15-minute mark; it should yield with zero resistance before turning mushy.
- Specialized kitchen gadgets are entirely unnecessary here, as a standard wire cooling rack pressed firmly over a bowl serves efficiently to chop hard-boiled eggs in a single motion.
- Chill the assembled mixture for at least 45 minutes before serving to allow the starches to absorb the dressing and harmonize the apple cider vinegar and mustard flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain optimal freshness.
Smart kitchen maneuvers keep prep simple without requiring specialized tools. Budget-friendly ingredients transform reliably into a cohesive side dish through careful chilling and gentle tossing.
