Hail to the Best Potato Salad Recipe out there...
One of the best salads out there has to be the potato salad. That thick, creamy consistency and the perfectly tangy and salty flavour is a favourite to many, especially in the summertime at cookouts. Heidi from Foodie Crush shares her delicious potato recipe for potato salad. She's also shared several variations of the potato salad recipe on her website even a Roasted Potato Salad with Bacon Dressing, and an epic Loaded Baked Potato Salad that people went crazy over. Even with all of these great salad recipes she still was missing a classic potato salad recipe, so she decided to share that with us through her website. This classic potato salad recipe is the one she grew up eating, and it's probably very similar to your own family's classic potato salad recipe if you have one. Heidi was passed the recipe from her Grandma Mary Jane who then passed onto Heidi's mother, and Heidi's mother passed it onto Heidi and her sister. She actually doesn't even use a recipe for it anymore because she's been making it for so long. But for our sake, she wrote it out.
She uses white or Yukon Gold potatoes. She says that white potatoes have a nice, thick and creamier texture, they hold their shape well which is important for a potato salad. They also have a bit of a sweet flavour too. You can also save some time and energy by peeling these potatoes after they've finished boiling and you've cooled them down. Heidi has also tried using different types of potatoes, but they didn't seem to soak up the dressing for the salad as well which resulted in a watery mayonnaise. Another trick she's always used for her delicious potato recipe is to add the potatoes to cold water and then bring them to a boil instead of bringing the water to a boil and adding the potatoes afterwards. She also added 1 to 1.5 tablespoons of salt to the water which gives the potatoes some flavour. Add the salt when the water starts to boil, so it doesn't collect at the bottom of the pot. The other secret she uses is to add some white vinegar to the potatoes while they're still warm and then let them soak it up.
Heidi also uses Miracle Whip rather than mayonnaise for her potato salad recipe just because that's what her mother always uses. You can also use mayonnaise for a different flavour, but the Miracle Whip will give it a slightly sweet flavour. Her mother’s recipe also only calls for three eggs, but Heidi loves eggs, so she puts in a total of 5 eggs into her recipe. This way you kind of have the best of both worlds; potato salad and egg salad. Also, don't skip using the celery seed in this recipe it really enhances the flavour of the salad. Instead of using any fancy mustard, you'll simply use regular yellow mustard for this recipe. It has that nice, tangy flavour everyone loves. Once you have your potato salad ready, it's also important to let it sit in the fridge for a while so the flavours can merge. At least 4 hours is good, but overnight will be even better. Once you're ready to serve your potato salad make sure you don't leave it out too long, or it could go bad. Serving it in a bowl on ice is great if you're going to serve it outside, or take it inside right away when everyone is finished and put it in the fridge. Enjoy this and other recipes from Foodie Crush.***
Nutrition: How to Make the Best Potato Salad from Foodie Crush
Ingredients: Potatoes, vinegar, celery, green onions, eggs, miracle whip or mayonnaise, yellow mustard, celery seed, salt, pepper, paprika.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings * Per Serving: Calories 336, Calories from Fat 160, Total Fat 17.8g 27%, Saturated Fat 3.1g 15%, Cholesterol 114mg 38%, Sodium 409mg 17%, Potassium 788mg 23%, Dietary Fiber 4.6g 18%, Sugars 5.4g, Protein 7.1g, Vitamin A 10%, Vitamin C 60%, Calcium 5%, Iron 10%
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