Classic Potato Salad for Delicious Summer Cookouts

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Classic Potato Salad for Delicious Summer Cookouts | 31Daily.com

There is no substitute for a Classic Potato Salad. Especially when it’s made in the style of grandma’s potato salad. It’s creamy, and sweet, and comforting… just a little bit addictive.

A summer cookout isn’t a cookout with it. The 4th of July isn’t right… without it. Or Memorial Day, or Labor Day.

You get the idea.

And while I love to play with new potato salad recipes, and add them to summer gatherings, there is always, always, always a place on the table for the old-fashioned Classic Potato Salad.

Just the way I remember it as a child.

Choosing Potato Salad Potatoes

When buying potatoes for salads, it’s important to select a variety that will keep its shape.

For that reason, “waxy” potatoes are a perfect choice. Varieties include Yellow Finn, Yukon Gold, and red potatoes.

Russet potatoes have a starchier texture that breaks down in cooking, which is one of the reasons I love them in mashed potatoes.

Classic Potato Salad for Delicious Summer Cookouts | 31Daily.com

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Classic Potato Salad for Delicious Summer Cookouts

Classic Potato Salad for Delicious Summer Cookouts | 31Daily.com

There is no substitute for a Classic Potato Salad. Especially when it’s made in the style of grandma’s potato salad. It’s creamy, and sweet, and comforting… just a little bit addictive.

  • Author: Stephanie Wilson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Salad
  • Method: Cook
  • Cuisine: American

Ingredients

6 medium size potatoes (about 2 pounds)
4 hard-boiled eggs (how to boil eggs), chopped
1 small onion (about 1/3 cup) chopped finely
1-1/4 cup mayonnaise
salt and pepper to taste
1 tablespoons lemon juice
1 tablespoon sugar

garnish:

3-4 green onions, chopped
paprika

Instructions

In a saucepan, boil potatoes in salted water to cover with their “jackets on,” as my grandmother used to say, for 20 to 25 minutes, or until tender. Drain well. Remove skins and cube when cool enough to handle.

While the potatoes are cooking, mix together the mayonnaise, salt and pepper, lemon juice, and sugar in a small bowl. Set aside.

To a medium size bowl, add cooked cubed potatoes and onion. Toss lightly to coat with the mayonnaise mixture; stir in the eggs. Cover and refrigerate at least 4 hours and up to 24 hours. To serve, garnish with chopped green onions and a sprinkling of paprika.

Notes

When buying potatoes for salads, it’s important to select a variety that will keep its shape. For that reason, “waxy” potatoes are a perfect choice. Varieties include Yellow Finn, Yukon Gold, and red potatoes.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 260 calories
Classic Potato Salad for Delicious Summer Cookouts | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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