Jack’s Potato Salad
Jack’s Potato Salad is a timeless summer classic that elevates any gathering with its rich, creamy texture and zesty flavor. Picture tender new red potatoes tossed in a velvety mayonnaise dressing, complemented by sweet onions, tangy vinegars, and a hint of mustard. This dish is not just about nourishment; it’s about creating lasting memories around the table with loved ones. Perfect for barbecues, picnics, or cozy dinners at home, Jack’s Potato Salad is versatile enough to be enjoyed on any occasion. With simple ingredients and easy preparation, it’s sure to become a favorite in your household.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 10 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 5 pounds new red potatoes
- 6 uncooked eggs
- 1 cup finely minced sweet onion
- 3 cups mayonnaise
- 1 tablespoon salt
- 3 tablespoons white vinegar
- 1 ½ tablespoons cider vinegar
- 2 teaspoons celery salt
- 1 teaspoon Dijon mustard
- ¼ cup white sugar
Instructions
- Wash and boil the new red potatoes in salted water for 30-40 minutes until tender but firm. Drain and cool slightly before cutting into chunks.
- In a medium pot, boil the eggs for five minutes on high heat, then let sit for fifteen minutes off the heat. Cool under running water before peeling and chopping.
- In a bowl, mix together the mayonnaise, onions, vinegars, celery salt, mustard, sugar, and salt until well combined.
- In a large bowl, gently fold the warm potato chunks with the dressing and chopped eggs until evenly coated.
- Cover and chill in the refrigerator for at least two hours to allow flavors to meld before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 6g
- Sodium: 660mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 125mg
Find it online: https://chopandcooktips.com/jacks-potato-salad/