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Potato Salad with Egg - Classic Recipe

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 people
Calories: 345kcal
This classic potato salad is seriously the best recipe you will try! Made with egg, it is wonderfully creamy and a must for any cookout this summer!
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Ingredients

  • 4 pounds russet potatoes
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 6 tablespoons apple cider vinegar divided
  • ¼ cup granulated sugar divided
  • 6 hard-cooked eggs peeled
  • 2 ribs celery finely chopped (about ½ cup)
  • ¼ cup finely chopped onion soaked in cold water & drained
  • cups mayonnaise or half Miracle Whip and half mayonnaise
  • 2 tablespoons sweet pickle relish optional
  • 3 tablespoons Dijon or country-style mustard
  • 1 teaspoon freshly ground black pepper
  • teaspoons Lowry’s Seasoned Salt
  • ½ teaspoon smoked paprika
  • ¼ cup fresh chopped parsley
  • 3 green onions scallions, thinly sliced, optional

Instructions

  • Peel (or not) and cut the potatoes into bite-size cubes. Place the potatoes, 2 tablespoons kosher salt, 2 tablespoons cider vinegar and 2 tablespoons sugar in a large saucepan and cover with cold water by 2-inches. Stir well. Bring the water to a boil, reduce heat to a simmer, and cook until potatoes are tender, about 15-20 minutes. Drain and transfer potatoes to a large mixing bowl. Add 2 tablespoons vinegar and 1 teaspoon kosher salt, stir vigorously to rough up the potato edges slightly and cool to room temperature. While potatoes cool, prepare the other ingredients.
  • Use a fork to mash 3 of the hard-cooked eggs and rough-chop the other 3 (set the 3 chopped eggs aside to add later).
  • In a different large mixing bowl, add the remaining 2 tablespoons sugar, 2 tablespoons vinegar, mashed eggs, chopped celery, & onions, mayonnaise, relish (if using), mustard, black pepper, seasoned salt, paprika and parsley.
  • Gently fold in the cooled potatoes and remaining rough-chopped eggs.
  • If more salt and pepper are needed, add it now and stir gently. Keep in an airtight container in the fridge until ready to serve (1-24 hours).
  • When ready to serve, top with the sliced green onions for garnish.
  • Enjoy!

Notes

  • It is very important to season the potatoes with salt, vinegar and sugar while cooking and adding additional vinegar and salt to the potatoes while still hot.
  • Don't cook the potatoes in already boiling water. Add them to cold water and bring everything to the boil together so that they cook evenly through.
  • Take care not to over or undercook the potatoes. They should be fork tender when you remove them from the water.
  • Let the potatoes cool before mixing them with the mayonnaise. If you add the mayonnaise to hot potatoes it can become quite oily.

Nutrition

Calories: 345kcal | Carbohydrates: 34g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 1710mg | Potassium: 715mg | Fiber: 2g | Sugar: 7g | Vitamin A: 382IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg