Country-Style Potato Salad

Course: Side Dish

Cuisine: North American

Keyword: potato salad

Prep Time: 20

Cook Time: 20

chilling time: 4

Total Time: 40

Servings:

Calories: 490kcal

Author: Marta Rivera

Use russet or Yukon gold potatoes for the creamiest, most flavorful potato salad this side of the Mason-Dixon. Chilling time not included in recipe prep time.

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Equipment

12-quart stock pot

Ingredients

5 pounds (2 1/4 kilos) russet potatoes cleaned and peeled
6 large eggs

Sweet Pickle Mayo Dressing (can be made 2-3 days ahead)

3/4 cup (from 1/2 a large) red onion minced
1/2 cup (130 grams) sweet pickle relish
1/3 cup (70 grams) red pimiento peppers drained and minced
2 tablespoons parsley chopped (or 1 teaspoon dried parsley), plus more to garnish
1 tablespoon dill leaves chopped (or 2 teaspoons dried dill leaves)
3 cups (715 grams) mayonnaise separated
1/4 cup (60 milliliters) yellow mustard
1 tablespoon seasoned salt plus more to taste
1 teaspoon granulated garlic powder
1 teaspoon ground paprika plus more to garnish
1/2 teaspoon black pepper plus more to taste

Instructions

Cook the Potatoes and Eggs

Cut each potato in half, then cut those halves into 8 equal pieces. Make sure the potato chunks are roughly the same size so they cook evenly.
Once cut, throw the chunks of potatoes into a pot of cold water. The water should cover the potatoes by 5-6 inches.
Set the pot on the stove and bring it up to a boil over medium-high heat.
Once the water comes to a boil, reduce the heat to medium and add the eggs to the pot.
Boil the potatoes and eggs for an additional 15 minutes or until the largest chunk offers a knife minimal resistance when pierced.
Once the potatoes and eggs are cooked, strain them in a colander. Leave them in the colander to cool for an hour or so, then transfer them to a mixing bowl.
Put this bowl in the fridge for an hour to firm them up.

Prepare the Sweet Pickle Relish Dressing (can be done 2-3 days ahead and stored in the fridge)

Add the minced onion, pickle relish, pimientos, parsley, dill, 2 1/4 cups of mayonnaise, mustard, seasoned salt, granulated garlic powder, paprika, and pepper to a mixing bowl.
Stir everything together until smooth and well-blended.

Finish the Potato Salad

Once the potatoes and eggs are cool, peel the eggs. Next, cut the eggs into quarters or sixths and throw them back in the bowl with the potatoes.
Pour the prepared salad dressing over the potatoes and use a wide rubber spatula or spoon to fold the potatoes into the dressing.
Cover the bowl and chill the potato salad completely or about 4-5 hours.
Once fully chilled, stir in the remaining mayonnaise really well, then garnish the salad with sprigs of fresh parsley and a generous dusting of paprika.
Be sure to keep your potato salad chilled before, during, and after serving.

Notes

Swaps and Subs:

If you have an aversion or allergy to eggs, you can omit them from this recipe. Replace the amount of eggs in this recipe with one large potato.
If you want to add more eggs, up to 6 more (for a total of 1 dozen) can be added to the pot with the potatoes.
On the contrary, if you want to reduce the number of eggs in your salad, add more or less to suit your preference.
If you don't have yellow mustard, substitute brown mustard, dijon, or deli mustard in its place. You can also omit the mustard in this recipe.
If you don't have red onions, use Spanish onions or yellow onions.

Storage Instructions:

If you're serving this at an event where the potato salad will sit outdoors, bring a larger dish to sit the bowl of my potato salad in. Fill the outer bowl with ice and a little cold water. Make sure to stir the salad frequently. This will keep the salad from becoming too warm and spoiling.
To store leftover: cover the bowl tightly and store it in the fridge. Potato salad will keep in the fridge for 3 days after you've prepared it.
Be sure to never leave the salad sitting out for too long. Serve what you will, then cover and return it to the fridge.

Nutrition