Thanksgiving Potato Salad

Rating

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Calories: 2100 Calories

Macros: Proteins: 42g, Fats: 132g, Carbohydrates: 180g

Cooking time: 50 mins

Recipe ingredients:

instacart: classic-potato-salad

Categories: Side Dishes, Salads, Holiday Recipes, Thanksgiving, Vegetarian, Picnics, Potato Dishes, Cold Dishes, Comfort Food, American Cuisine

About

This Classic Potato Salad recipe is a timeless Thanksgiving favorite. The creamy dish combines tender russet potatoes with hard-boiled eggs, dill pickles, and a tangy mayonnaise-based dressing. Red onions add a savory crunch, while lemon juice, mustard, and garlic powder infuse the salad with zest. Topped with fresh parsley, this potato salad delivers both tangy and savory flavors. Perfect as a side dish for holiday gatherings, it can be prepared in advance to allow its flavors to meld beautifully.

Top Recipe

Thanksgiving Potato Salad

mrsbakerskitchen178.073 months ago2 min read

Potato salad is a timeless classic that adds a delightful creamy touch to your Thanksgiving spread. This recipe will guide you through crafting a perfect potato salad that's both tangy and savory, ensuring it becomes a holiday favorite.

Ingredients

🥔 6 medium russet potatoes, peeled and diced
🍳 4 large eggs
🥒 1/3 cup chopped dill pickles
🥄 1 tablespoon pickle relish
🧅 1/2 cup finely chopped red onion
🍋 1 tablespoon lemon juice
🧄 1 teaspoon garlic powder
🥄 1 cup mayonnaise
🥄 1 tablespoon yellow mustard
🧂 1 teaspoon salt
🌶️ 1/2 teaspoon black pepper
🌿 2 tablespoons chopped fresh parsley

Instructions

1- Prepare the Potatoes and Eggs:

Place the diced potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
In another pot, cover the eggs with cold water and bring to a boil. Once boiling, remove from heat and cover for 10 minutes. Rinse under cold water and peel.

2- Prepare Salad Components:

Drain the cooked potatoes and let them cool for about 15 minutes.
Chop the hard-boiled eggs into small pieces.
In a large mixing bowl, combine the cooled potatoes, chopped eggs, red onion, dill pickles, and pickle relish.

3- Make the Dressing and Assemble the Salad:

In a separate bowl, whisk together the mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the potato mixture and gently stir to coat everything evenly.

4- Final Touches:

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, sprinkle the fresh parsley over the top for garnish.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories per serving: 350
Proteins: 7g
Fats: 22g
Carbohydrates: 30g
Equipment: Large pot, mixing bowl, whisk, large spoon