Try this Great American Potato Salad recipe, or contribute your own.
- 1/2 cup onions chopped
- 1/2 tsp. salt
- 1/2 cup celery sliced
- 1/2 cup kraft mayo real mayonnaise or miracle whip dressing
- 1 tbsp. kraft pure prepared mustard
- 1/2 tsp. celery seed (i used flakes instead)
- 1/8 tsp. pepper
- 4 cups potatoes cooked and cubed
- 2 hard-cooked eggs chopped
- 1/3 cup dill pickle relish
- Carbohydrate 16.942105375 g
- Cholesterol 56.235 mg
- Fat 4.1173535 g
- Fiber 1.29236871851385 g
- Protein 3.453898125 g
- Saturated Fat 0.87808175 g
- Serving Size 1 1 Serving (125g)
- Sodium 105.72165 mg
- Sugar 15.6497366564862 g
- Trans Fat 0.348484625000001 g
- Calories 116 calories
Step-by-step
- MIX mayo, mustard and seasonings in large bowl.
- ADD remaining ingredients; mix lightly.
- Cover.
- Refrigerate several hours or until chilled.
Starchy cubes coated in a thick emulsion of mayonnaise and mustard yield a cold, crisp side dish featuring sharp onion crunch and briny relish bursts. Adjusting quantities for gatherings requires careful adherence to ratios, because blindly doubling mayonnaise can drown the potatoes and break the dressing. When multiplying the base formula for eight servings to feed twenty, maintain the proportion of one-half cup of mayonnaise and one tablespoon of mustard for every four cups of cooked potatoes to preserve proper binding strength. Large batches demand a wide, shallow mixing bowl so the heavy starch can be folded gently with a rubber spatula without compressing the tender cubes into a paste.
Chilling the mixture for at least four hours allows the dried celery flakes and black pepper to fully hydrate and infuse the lipids in the mayonnaise. Maintaining a refrigeration temperature below 40 degrees Fahrenheit is critical during this resting phase because egg-based emulsions spoil rapidly in ambient heat. Properly sealed containers will keep this dish safely for up to three days, though the raw onions will gradually release moisture and thin the dressing over time.
