Imen Dridi Joy of Cooking Potato Salad is made with Yukon Gold potatoes, mayonnaise, Dijon mustard, red onion, lemon juice, dill pickles, paprika, chives, celery, hard-boiled eggs, salt, and pepper. It serves 6 and takes about 45 minutes to prepare, including cooking and assembly.
Try More Joy Of Cooking Recipes:
🧡 Why You’ll Love This Potato Salad Recipe:
- Flavorful Combination: The blend of creamy mayonnaise, tangy Dijon mustard, fresh lemon juice, and aromatic spices like paprika creates a richly flavored dressing that perfectly coats the potatoes and complements the other ingredients.
- Texture Contrast: The softness of the boiled potatoes against the crunch of celery and onions, the tenderness of hard-boiled eggs, and the bite of pickles offer a satisfying variety of textures in every mouthful.
- Perfect for Make-Ahead: Potato salad tastes even better when the flavors have had time to meld together in the fridge. You can make this dish a day ahead, making it perfect for picnics, potlucks, and gatherings.
- No Special Equipment Needed: You don’t need any special kitchen gadgets to prepare this salad, just basic kitchen tools, making it accessible to everyone.
❓ What Is Joy Of Cooking Potato Salad Recipe?
Joy of Cooking Potato Salad recipe combines Yukon Gold potatoes, mayonnaise, Dijon mustard, red onion, lemon juice, dill pickles, paprika, chives, celery, and hard-boiled eggs, seasoned with salt and pepper. It’s a creamy, tangy, and hearty side dish perfect for gatherings.
🥔 Joy Of Cooking Potato Salad Ingredients
- 3 pound potatoes (peeled and cut into cubes (I used Yukon Gold potatoes)
- 1 teaspoon salt
- 1½ cups mayonnaise
- 1 tablespoon dijon mustard
- 1 small red onion (finely chopped)
- 1 tablespoon lemon juice (freshly squeezed)
- 3 medium dill pickles (chopped)
- 1 teaspoon paprika
- ¼ cup chives (chopped)
- 2 stalks celery (chopped)
- 6 hard boiled eggs (peeled and chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
🥙 How To Make Joy Of Cooking Potato Salad
- Put the cubed potatoes in a big pot and cover them with water. Add the teaspoon of salt to taste.
- Toss the potatoes in the water and boil them until they are soft enough to pierce with a fork.
- This should take about 15 minutes. Take the potatoes out of the water and let them cool down.
- Put the Dijon mustard, mayonnaise, red onion, lemon juice, pickles, and paprika in a big bowl. Stir the ingredients together until they are well mixed.
- Add the hard-boiled eggs, onions, and celery, and mix them in. Season with salt and pepper. Throw in the potatoes and mix them in well.
- You can also put all the ingredients in a bowl and gently toss them together until they are well mixed.Chill until you’re ready to serve.
💭 Recipe Tips:
- Cook Potatoes Properly: Start the potatoes in cold water and then bring to a boil. This ensures they cook evenly throughout. Be careful not to overcook them to avoid a mushy salad.
- Cooling the Potatoes: After draining, spread the potatoes out on a baking sheet to cool. This stops the cooking process faster and prevents them from becoming too soggy when mixed with the dressing.
- Add Crunch and Color: The celery and red onion add a nice crunch and pop of color. For even more texture and color, consider adding radishes or bell peppers.
- Let it Marinate: If time allows, let the potato salad chill in the refrigerator for a few hours before serving. This allows the flavors to meld together and intensify.
🍔 What To Serve Potato Salad?
Serve potato salad alongside grilled meats, barbecue, sandwiches, or burgers for a classic pairing it complements picnic fare, roasted chicken, and seafood it’s also a staple at potlucks, picnics, and summer gatherings, offering a versatile side dish option.
🎚 How To Store Leftovers Potato Salad?
- Refrigerate: Place your leftover potato salad in an airtight container and store it in the refrigerator it will keep for 3-4 days.
- Avoid Freezing: Freezing leftovers potato salad is not recommended, as it can affect the texture and consistency of the ingredients, especially the mayonnaise and potatoes.
🚫Can I Reheat Leftovers Potato Salad?
Reheating leftover potato salad is not recommended due to its mayonnaise-based dressing, which can separate and alter texture. It’s best enjoyed chilled or brought to room temperature before serving for optimal taste and consistency.
FAQ’S
What type of potatoes are best for potato salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal for potato salad because they hold their shape well after cooking. Their creamy texture blends nicely with the dressing without becoming mushy.
Can I make potato salad ahead of time?
Yes, making potato salad a day ahead allows the flavors to meld together beautifully. Store it in the refrigerator and give it a good stir before serving. Just be mindful of ingredients that may wilt or soften too much over time.
Is it better to peel the potatoes before or after boiling for salad?
Peeling potatoes before boiling them is common, but boiling with the skins on can help retain more flavor and nutrients. You can easily peel them after they’re cooked if you prefer peeled potatoes in your salad.
Can potato salad be made with a vinaigrette instead of mayonnaise?
Yes, using a vinaigrette is a great way to make a lighter, tangier potato salad. Olive oil, vinegar, mustard, and fresh herbs can create a flavorful dressing that’s perfect for a mayonnaise-free version.
How can I thicken my potato salad?
If your potato salad is too runny, you can thicken it by adding more finely mashed potatoes or by chilling it in the refrigerator, which can help the dressing to set and thicken.
More Joy Of Cooking Recipes:
Joy Of Cooking Potato Salad Nutrition Fact
Amount Per Serving
- Calories: 249kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 2g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 4mg
- Sodium: 425mg
- Potassium: 675mg
- Fiber: 4g
- Sugar: 2g
- Calcium: 34mg
- Iron: 2mg
Joy Of Cooking Potato Salad
Description
Joy of Cooking Potato Salad is made with Yukon Gold potatoes, mayonnaise, Dijon mustard, red onion, lemon juice, dill pickles, paprika, chives, celery, hard-boiled eggs, salt, and pepper. It serves 6 and takes about 45 minutes to prepare, including cooking and assembly.
Ingredients
Instructions
- Put the cubed potatoes in a big pot and cover them with water. Add the teaspoon of salt to taste.
- Toss the potatoes in the water and boil them until they are soft enough to pierce with a fork.
- This should take about 15 minutes. Take the potatoes out of the water and let them cool down.
- Put the Dijon mustard, mayonnaise, red onion, lemon juice, pickles, and paprika in a big bowl. Stir the ingredients together until they are well mixed.
- Add the hard-boiled eggs, onions, and celery, and mix them in. Season with salt and pepper. Throw in the potatoes and mix them in well.
- You can also put all the ingredients in a bowl and gently toss them together until they are well mixed.Chill until you’re ready to serve.
Notes
- Cook Potatoes Properly: Start the potatoes in cold water and then bring to a boil. This ensures they cook evenly throughout. Be careful not to overcook them to avoid a mushy salad.
- Cooling the Potatoes: After draining, spread the potatoes out on a baking sheet to cool. This stops the cooking process faster and prevents them from becoming too soggy when mixed with the dressing.
- Add Crunch and Color: The celery and red onion add a nice crunch and pop of color. For even more texture and color, consider adding radishes or bell peppers.
- Let it Marinate: If time allows, let the potato salad chill in the refrigerator for a few hours before serving. This allows the flavors to meld together and intensify.
