Thanksgiving Potato Salad

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