Get ready to transform your summer gatherings with Aunt Betts' legendary potato salad - a recipe so delicious, it'll have your guests begging for seconds (and the recipe)! This classic American side dish is more than just a simple potato salad; it's a creamy, flavor-packed journey that brings together the perfect blend of tender potatoes, crisp vegetables, and a tangy dressing that will make your taste buds dance with joy. Whether you're planning a backyard barbecue, a family picnic, or just craving a comforting side dish, this potato salad is about to become your new go-to recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the potatoes. Wash and peel the 2 pounds of potatoes, then dice them into uniform cubes, about 1-inch in size. This will ensure even cooking.
- Place the diced potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water to enhance the flavor of the potatoes.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 10-15 minutes, or until they are fork-tender but still firm. Be careful not to overcook them, as they should hold their shape in the salad.
- While the potatoes are cooking, prepare the other ingredients. Chop the 1/2 cup of celery and 1/2 cup of onion, and set them aside in a mixing bowl. Also, chop the 3 hard-boiled eggs and add them to the bowl with the celery and onion.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. This will prevent the mayonnaise from becoming runny when mixed with the warm potatoes.
- In a separate large mixing bowl, combine the 1 cup of mayonnaise and 2 tablespoons of mustard. Stir well to create a smooth dressing.
- Once the potatoes have cooled slightly, add them to the bowl with the mayonnaise mixture. Gently fold the potatoes into the dressing, being careful not to mash them.
- Next, add the chopped celery, onion, and hard-boiled eggs to the potato mixture. Season with salt and pepper to taste. Gently mix until all ingredients are evenly combined.
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and enhances the overall taste.
- When ready to serve, give the potato salad a gentle stir and adjust the seasoning with additional salt and pepper if needed. Serve chilled and enjoy your Aunt Betts Potato Salad!
Tips
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape when boiled. Avoid starchy potatoes that can turn mushy.
- Salt Your Cooking Water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Cool Potatoes Properly: Let the potatoes cool slightly before mixing with mayonnaise to prevent a runny dressing and maintain the right texture.
- Dice Uniformly: Cut potatoes into even, 1-inch cubes to ensure consistent cooking and a beautiful presentation.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and develop.
- Make Ahead: This potato salad tastes even better the next day, so don't hesitate to prepare it in advance.
- Customize to Taste: Feel free to add crispy bacon bits, fresh herbs, or a dash of paprika to make the recipe your own.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 110mg
