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3 Pounds Potato Salad Recipe

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EZ SmallBatch QuickChill SheetPan Potato Salad Kitchen Encounters
EZ SmallBatch QuickChill SheetPan Potato Salad Kitchen Encounters from www.bitchinfrommelanieskitchen.com

Description:

Potato salad is a classic side dish that is perfect for any occasion. It is a simple and delicious recipe that can be made in large quantities, making it ideal for parties and gatherings. This 3 pounds potato salad recipe is easy to follow and will surely be a crowd-pleaser.

Prep Time:

The prep time for this recipe is around 30 minutes. This includes washing and peeling the potatoes, boiling the eggs, and chopping the vegetables.

Cook Time:

The cook time for this recipe is around 20 minutes. This includes boiling the potatoes until they are tender and cooking the bacon until it is crispy.

Ingredients:

  • 3 pounds potatoes
  • 6 eggs
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup chopped chives
  • 1/4 cup chopped parsley
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup cooked and crumbled bacon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment:

  • Large pot
  • Bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method:

  1. Wash and peel the potatoes, then cut them into bite-sized pieces.
  2. Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes.
  3. While the potatoes are cooking, boil the eggs for 8-10 minutes. Once done, remove from heat and cool in cold water. Peel and chop the eggs.
  4. In a large bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, chives, parsley, celery, red onion, bacon, salt, and black pepper.
  5. Once the potatoes are done, drain them and let them cool for a few minutes.
  6. Add the potatoes and chopped eggs to the bowl with the dressing and toss to combine.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving.

Notes:

  • This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
  • If you prefer a creamier potato salad, you can add more mayonnaise and sour cream to the dressing.
  • You can also add other ingredients to the salad, such as diced pickles, roasted red peppers, or shredded cheese.

Nutrition Info:

  • Serving Size: 1 cup
  • Calories: 350
  • Total Fat: 23g
  • Saturated Fat: 6g
  • Cholesterol: 120mg
  • Sodium: 660mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 8g

Recipe Tips:

  • Make sure to use waxy potatoes, such as Yukon Gold or red potatoes, for this recipe. They hold their shape better when boiled and won't turn mushy.
  • When boiling the eggs, add a tablespoon of vinegar to the water. This will help prevent the eggs from cracking.
  • If you want to add some extra crunch to the salad, you can add some chopped pickles or diced celery.

Enjoy this delicious 3 pounds potato salad recipe with your family and friends!


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