Mama's Potato Salad
Recipe: #7807
October 25, 2011
"Russet (also called Idaho) potatoes are not usually recommended for potato salad. They can become waterlogged when boiled and fall apart easily. Their high-starch, low-moisture content makes them inclined to absorb too much dressing. But that is the beauty of this dish. This is the archetypical summer potato salad that has been served on paper plates across the country for generations. When Mama prepares this salad, she lets the potatoes cool just enough, but not completely. The cubes break down slightly and the salad is a blend of larger pieces of potato with a bit of creamy mash. This is one of my sister's favorite dishes, a comforting classic that echoes with childhood memories whenever Mama makes it, so she always makes a big batch. This recipe halves beautifully. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (395 g)
- Calories 435.9
- Total Fat - 15.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 170.5 mg
- Sodium - 655.6 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 3.9 g
- Sugars - 8.6 g
- Protein - 11.5 g
- Calcium - 74.7 mg
- Iron - 3 mg
- Vitamin C - 16.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To cook potatoes, peel and cut into 1/2-inch cubes. Immediately place them in a large pot with water to cover; season with salt.
Step 2
Bring to a boil over high heat, and then decrease the heat to low.
Step 3
Simmer until tender, about 30 minutes.
Step 4
Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
Step 5
Meanwhile, to make the dressing, combine the mayo, grated eggs, onion, celery, and pickle relish in a bowl.
Step 6
Once the potatoes have cooled completely, pour the dressing over the potatoes, and stir to combine.
Step 7
Taste and adjust for seasoning with salt & pepper.
Step 8
Serve at room temperature or chilled.
Tips
No special items needed.
0 Reviews
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