This classic potato salad is a crowd-pleaser at any potluck or barbecue. Waxy potatoes are boiled until tender, then cooled to prevent mashing. The dressing is a rich blend of mayonnaise and French dressing, creating a unique tangy creaminess that sets it apart from traditional mayo-only recipes. Crisp diced celery and sharp chopped onions add necessary texture and bite, while hard-boiled eggs contribute protein and richness. The flavors meld beautifully when chilled, making it even better the next day. It’s a hearty, comforting side dish that pairs wonderfully with grilled meats, sandwiches, or as a standalone lunch.
Potluck Potato Salad
Description
This classic potato salad is a crowd-pleaser at any potluck or barbecue. Waxy potatoes are boiled until tender, then cooled to prevent mashing. The dressing is a rich blend of mayonnaise and French dressing, creating a unique tangy creaminess that sets it apart from traditional mayo-only recipes. Crisp diced celery and sharp chopped onions add necessary texture and bite, while hard-boiled eggs contribute protein and richness. The flavors meld beautifully when chilled, making it even better the next day. It&# 226;ÂÂs a hearty, comforting side dish that pairs wonderfully with grilled meats, sandwiches, or as a standalone lunch.Ingredients
Directions
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Place potatoes in a large pot and cover with cold water; bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes.
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Drain potatoes and rinse under cold water to stop cooking; peel while still warm if desired, then chop into bite-sized chunks.
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In a large mixing bowl, combine the warm potato chunks with the French dressing and toss gently to coat evenly.
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Cover the bowl and refrigerate the potatoes for 2 hours to allow them to absorb the dressing and cool down.
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Peel and chop the hard-boiled eggs into roughly 1-inch pieces.
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Add the diced celery, chopped onion, chopped eggs, and salt to the potato mixture.
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In a small bowl, whisk together the mayonnaise and additional French dressing if needed for consistency, then pour over the salad.
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Gently fold all ingredients together until evenly coated, being careful not to mash the potatoes.
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Taste and adjust seasoning with more salt or pepper if desired.
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Cover tightly and refrigerate for at least 4 hours, or overnight, to allow flavors to meld before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 799.6kcal
- % Daily Value *
- Total Fat 76.7g118%
- Saturated Fat 11.4g58%
- Cholesterol 4.2mg2%
- Sodium 7503.4mg313%
- Total Carbohydrate 27.2g10%
- Dietary Fiber 4.2g17%
- Sugars 4.4g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
