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Potluck Potato Salad

Potluck Potato Salad recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 799.6
Dietary: Gluten-free, Vegetarian
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
  • 1/4 cup French dressing
  • 5 md Potatoes (cooked in skins)
  • 1 cup Celery, diced
  • 1 md Onion, chopped
  • 4 Eggs, hard boiled
  • 1 1/2 teaspoon Salt
  • 1/2 cup Mayonnaise
Directions
  1. 1
    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.
  2. 2
    Drain potatoes and rinse under cold water to stop cooking; peel while still warm if desired, then chop into bite-sized chunks.
  3. 3
    In a large mixing bowl, combine the warm potato chunks with the French dressing and toss gently to coat evenly.
  4. 4
    Cover the bowl and refrigerate the potatoes for 2 hours to allow them to absorb the dressing and cool down.
  5. 5
    Peel and chop the hard-boiled eggs into roughly 1-inch pieces.
  6. 6
    Add the diced celery, chopped onion, chopped eggs, and salt to the potato mixture.
  7. 7
    In a small bowl, whisk together the mayonnaise and additional French dressing if needed for consistency, then pour over the salad.
  8. 8
    Gently fold all ingredients together until evenly coated, being careful not to mash the potatoes.
  9. 9
    Taste and adjust seasoning with more salt or pepper if desired.
  10. 10
    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.

Keywords: potato salad, potluck, side dish, mayonnaise, celery, onion, hard boiled eggs, french dressing, picnic food, summer salad, barbecue side, classic recipe, waxy potatoes, chilled salad, comfort food, easy side, make ahead, family style, casserole dish
Read it online: https://www.chefs-mate.com/recipe/potluck-potato-salad/