Creamy Classic Potato Salad Delight
This Creamy Classic Potato Salad Delight is a perfect blend of flavors and textures that will remind you of the famous restaurant version, but made right in your kitchen! With tender russet potatoes, a medley of crunchy vegetables, and a rich, creamy dressing that's a touch sweet and tangy, this potato salad is sure to be a hit at your next picnic, barbecue, or family gathering. Whether served as a side dish or a hearty main, it's a delightful dish that everyone will love.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Russet potatoes
8 cups (peeled and diced to 1-inch)
Sweet pickle
2/3 cup (finely chopped)
Celery heart
1/2 cup (finely diced)
Red bell pepper
1/3 cup (minced)
Minced onion flakes
4 teaspoons (reconstituted)
Extra thick real mayonnaise
1 1/2 cups
Confectioners' sugar
1 tablespoon
Prepared yellow mustard
2 teaspoons
Mustard powder
3/4 teaspoon
Iodized salt
3/4 teaspoon
Onion powder
1/2 teaspoon
White pepper
1/2 teaspoon
Sweet pickle juice
1 1/2 tablespoons
Distilled white vinegar
2 1/2 teaspoons
Instructions
1
Start by reconstituting 4 teaspoons of minced onion flakes in a bowl with enough very hot water to completely cover them. Let it rest for about 10 minutes, then drain well to remove excess water.
2
While the onions are soaking, prepare the remaining vegetables by finely chopping the sweet pickle, dicing the celery heart, and mincing the red bell pepper.
3
In a large pot, bring lightly salted water to a gentle boil. Carefully add the diced russet potatoes and cook for approximately 7-10 minutes, or until they are tender yet firm when pierced with a fork. Drain the potatoes in a colander and rinse them under cold water to cool them down, then let them drain completely.
4
In a large mixing bowl, combine the mayonnaise, confectioners' sugar, prepared yellow mustard, mustard powder, iodized salt, onion powder, white pepper, and the reconstituted onions (ensure they are well-drained). Mix thoroughly until the dressing is smooth and well blended.
5
Add the finely chopped sweet pickle, diced celery, and minced red bell pepper into the bowl with the dressing. Gently fold in until the vegetables are well coated.
6
Carefully add the cooled drained potatoes to the mixture, folding them in gently to avoid breaking the potatoes.
7
Combine the sweet pickle juice and distilled white vinegar in a small bowl, then drizzle this mixture over the salad. Fold gently until everything is evenly incorporated and creamy, being careful not to over-mix.
8
Cover the potato salad with a lid or plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
9
When ready to serve, give the salad a gentle stir and enjoy this delicious creamy potato salad!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Classic Potato Salad Delight.
Which type of potatoes are best for this dish?
Russet potatoes are recommended for this recipe.
How much potato do I need?
You will need 8 cups of peeled and diced Russet potatoes.
What is the first step in the instructions?
Start by reconstituting 4 teaspoons of minced onion flakes in very hot water for 10 minutes.
How long should the potatoes boil?
Cook the diced potatoes for approximately 7-10 minutes.
What texture should the cooked potatoes have?
They should be tender yet firm when pierced with a fork.
How are the sweet pickles prepared?
The sweet pickles should be finely chopped.
What is the quantity of mayonnaise needed?
Use 1 1/2 cups of extra thick real mayonnaise.
Why is confectioners' sugar used?
It adds a touch of sweetness to the dressing while maintaining a smooth, creamy texture.
What kind of mustard is used in the dressing?
The recipe uses both prepared yellow mustard and mustard powder.
What is the measurement for the mustard powder?
Use 3/4 teaspoon of mustard powder.
How do I cool the potatoes after boiling?
Drain them in a colander and rinse under cold water.
What ingredients provide the crunch?
Finely chopped sweet pickle, diced celery heart, and minced red bell pepper provide the crunch.
How much red bell pepper is required?
Use 1/3 cup of minced red bell pepper.
What should I do after mixing the dressing and vegetables?
Carefully fold in the cooled, drained potatoes.
Is vinegar used in this potato salad?
Yes, 2 1/2 teaspoons of distilled white vinegar are used.
When should I add the sweet pickle juice?
Drizzle the mixture of sweet pickle juice and vinegar over the salad after adding the potatoes.
How long does the salad need to chill?
Refrigerate the salad for at least 2 hours to allow the flavors to meld.
Can I serve this dish at a picnic?
Yes, it is perfect for picnics, barbecues, or family gatherings.
What type of salt is called for?
The recipe calls for 3/4 teaspoon of iodized salt.
Is onion powder necessary if I use onion flakes?
Yes, the recipe uses 1/2 teaspoon of onion powder in addition to the flakes for deeper flavor.
What pepper is used for seasoning?
1/2 teaspoon of white pepper is used for seasoning.
How much celery should I dice?
You need 1/2 cup of finely diced celery heart.
How do I prevent the potatoes from breaking?
Gently fold the potatoes into the mixture rather than stirring vigorously.
Can this recipe be served as a main dish?
Yes, it can be served as either a side dish or a hearty main.
What is the total ingredient count?
The recipe contains 14 distinct ingredients.
How should the sweet pickle juice be combined?
Combine it with the distilled white vinegar in a small bowl before drizzling over the salad.
Is the dressing tangy?
Yes, the dressing is described as rich, creamy, and a touch sweet and tangy.
Should the onion flakes be drained?
Yes, ensure they are well-drained after reconstituting to remove excess water.
What should I do just before serving?
Give the salad a gentle stir before serving.