Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 2 12 lbs small red potatoes, unpeeled; 3 celery ribs, cut into slices 1/4 inch thick; ¼ cup finely diced red onion (Spanish); ½ cup sour cream; ½ cup mayonnaise; 1 tablespoon mustard seeds; 1 green onion, including the tender green tops, finely chopped; ¼ cup finely chopped fresh parsley; 1 teaspoon dry mustard; ¼ teaspoon salt; ⅛ teaspoon fresh ground pepper; 1 tablespoon finely chopped fresh parsley

Servings: persons

1 teaspoon salt
2 12 lbs small red potatoes, unpeeled
3 celery ribs, cut into slices 1/4 inch thick
¼ cup finely diced red onion (Spanish)
½ cup sour cream
½ cup mayonnaise
1 tablespoon mustard seeds
1 green onion, including the tender green tops, finely chopped
¼ cup finely chopped fresh parsley
1 teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon fresh ground pepper
1 tablespoon finely chopped fresh parsley

1
Bring a large saucepan three-fourths full of water to a boil.
2
Add the salt and then the potatoes.
3
Boil until tender but slightly resistant when pierced with a fork, 15-25 minutes depending upon the size.
4
Drain and, when cool enough to handle, cut the unpeeled potatoes into 1-inch (2.5-cm) pieces.
5
In a bowl, combine the potatoes, celery and red onion and toss briefly to mix.
6
Set aside.
7
FOR THE DRESSING:.
8
In a small bowl and using a fork, stir together the sour cream, mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well.
9
Pour the dressing over the potato mixture.
10
Using a large spoon, mix well, being careful not to break up the potatoes too much.
11
TO SERVE:.
12
Transfer the salad to a large serving platter or bowl, if desired.
13
For the best flavor, cover and chill for up to 2 hours before serving.
14
Sprinkle the parsley over the top and serve.
15
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338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon salt, 2 12 lbs small red potatoes, unpeeled, 3 celery ribs, cut into slices 1/4 inch thick, ¼ cup finely diced red onion (Spanish), and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad

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