The Best Potato Salad
This creamy and delicious potato salad is easy to make, is a family favorite, and is the perfect side for all the different types of protein.
Servings: 10 Servings
Calories: 609kcal
Ingredients
- 5 pounds red potatoes
- 2 - 3 cups mayonnaise
- 7 large eggs, hard boiled
- 2½ stalks of celery, diced
- 7 Claussen dill pickle spears, diced
- ½ cup reserved pickle juice
- ½ cup yellow mustard
- ⅓ cup onion, diced small
- 2 tablespoons Worcestershire sauce
- 1 tablespoon black pepper
- 1 ½ teaspoon paprika
- 1 teaspoon seasoned salt
Instructions
- In a large pot add potatoes, fill with water, and cook potatoes until fork tender, over medium heat. Drain water and once cool enough to handle, cut into small bite-size pieces.
- In a medium pot, hard boil eggs until done. Drain water and run cold water over eggs. Once cool enough to handle, peel eggs and chop into small pieces. Set aside.
- In a large bowl, add all the ingredients except the potatoes. Stir until combined.
- Fold in diced potatoes. Season to taste and enjoy.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
- Boil the potatoes whole. Chopping them first will lead to mush potato chunks.
- Add a teaspoon of baking soda to the egg water to make them easier to peel.
- Fold the diced potatoes into the potato salad mixture after mixing the other ingredients to reduce the chances of the potatoes getting mushy.
Nutrition
Calories: 609kcal | Carbohydrates: 41g | Protein: 10g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Cholesterol: 138mg | Sodium: 1407mg | Potassium: 1231mg | Fiber: 5g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 3mg