Potato Salad

I whip this up all summer for our grilling and BBQ sessions—there are never any leftovers!

Steps for Potato Salad

Here's a step-by-step instructions for making Potato Salad:

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
Peel potatoes and cut into 1 inch pieces.
Chop egg whites.
In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Versatile Dish: Potato salad can be easily customized to suit various tastes and dietary preferences. Whether you prefer a classic mayonnaise-based version, a tangy vinaigrette, or a creamy yogurt dressing, there are endless variations. You can also add a variety of ingredients such as herbs, vegetables, and proteins, making it suitable for different occasions and palates.
Nutritious Ingredients: Potatoes are a good source of vitamins and minerals, including vitamin C, vitamin B6, and potassium. When combined with fresh ingredients like vegetables and herbs, potato salad can offer a nutritious side dish that provides essential nutrients while still being delicious and satisfying.
Perfect for Gatherings: Potato salad is a beloved dish at picnics, barbecues, and potlucks, making it a staple for social gatherings. Its ability to be prepared in advance and served cold makes it convenient for hosts, allowing them to spend more time enjoying the company of their guests rather than being stuck in the kitchen.

Yield: 8 Servings

Total Time: 70

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
Peel potatoes and cut into 1 inch pieces.
Chop egg whites.
In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

Choose the right type of potatoes, such as Yukon Gold or red potatoes, for a creamy texture and good flavor; ensure they are boiled until tender but still firm to maintain their shape in the salad.
Balance the flavors with a combination of ingredients like mayonnaise, mustard, vinegar, and seasonings, while adding fresh herbs, vegetables, or hard-boiled eggs for extra texture and taste; chill the salad before serving to allow the flavors to meld.