Take-Out Potato Salad
Created by NYThaddeus on August 6, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 5m
- Recipe #13675
Ingredients
- 2 pounds red potatoes (boiled in their skin and cooled)
- BRINE
- 1 cup white vinegar
- 1 1/3 cup water
- 3/4 cup granulated sugar
- 1 yellow onion, chopped
- Salt and pepper, to taste
- DRESSING
- 1/2 cup mayonnaise (the real stuff, no salad dressing AND more to coat the cooked potatoes after draining the brine)
- 3/4 cup sour cream
- 2 1/2 tablespoons tarragon vinegar
- 1 1/2 teaspoon salt
- 3/4 teaspoon celery seed
- SALAD
- Green onions, chopped (large bunch)
- Pimientos, chopped (a small jar)
- 4 to 6 hard-cooked eggs, chopped
- Salt and pepper
How to Make
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Step 1: Combine brine ingredients and boil for 5 minutes. Peel cooked potatoes, then slice. Pour hot brine over them. Let them marinate for 24 hours.
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Step 2: After 24 hours, Drain in colander but do not drain dry.
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Step 3: For Dressing: Mix all the ingredients really well.
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Step 4: Add mayonnaise to potatoes enough to make it as creamy as you like. It is better to do this a day before, or even 2 days before.
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Step 5: For Salad: Mix potatoes, onions in bowl.
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Step 6: Drain pimientos well and then put on a paper towel so that the salad doesn't turn pink.
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Step 7: Mix in the chopped eggs.
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Step 8: Mix dressing gently with all the above stuff and keep refrigerated until ready to serve. don't worry if some of the potatoes slices break into chunks with all the mixing going on.
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Step 9: Chill until your ready to serve.
Nutritional Facts
- Serving Size: 1 (433.1 g)
- Calories 322
- Total Fat - 8.1 g
- Saturated Fat - 3.1 g
- Cholesterol - 15.1 mg
- Sodium - 792.2 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 4.8 g
- Sugars - 29.1 g
- Protein - 7.2 g
- Calcium - 113.1 mg
- Iron - 5.7 mg
- Vitamin C - 38.2 mg
- Thiamin - 0.1 mg