Get ready to tantalize your taste buds with the legendary Justin Wilson's Potato Salad - a Southern classic that'll make your summer barbecues and potlucks the talk of the town! This isn't just another potato salad; it's a creamy, zesty masterpiece that combines simple ingredients into an unforgettable side dish that will have everyone begging for seconds. Whether you're a culinary novice or a seasoned home cook, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large potatoes
- 1/2 cup mayonnaise
- 1/4 cup mustard
- 1/4 cup chopped onions
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly under cool running water to remove any dirt or debris.
- Place whole potatoes in a large pot and cover with cold water, ensuring the potatoes are completely submerged.
- Add a pinch of salt to the water and bring to a rolling boil over high heat.
- Reduce heat to medium and continue cooking for approximately 15-20 minutes, or until potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander and allow them to cool completely at room temperature.
- Once cooled, carefully peel the potato skins and cut the potatoes into medium-sized cubes.
- In a large mixing bowl, combine mayonnaise, mustard, and chopped onions, stirring until well blended.
- Gently fold the potato cubes into the mayonnaise mixture, ensuring even coating.
- Season with salt and pepper to taste, mixing carefully to avoid breaking potato pieces.
- Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld together.
- Before serving, give the potato salad a gentle stir and adjust seasoning if needed.
Tips
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and consistency.
- Always start with cold water when boiling potatoes to ensure even cooking.
- Let potatoes cool completely before mixing to prevent the mayonnaise from breaking down.
- For extra flavor, consider adding a dash of paprika or chopped fresh herbs like chives.
- Make the potato salad a day ahead to allow flavors to develop more deeply.
- Keep the potato salad chilled and consume within 3-4 days for optimal freshness.
- If the salad seems dry after refrigeration, add a small amount of additional mayonnaise before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 10mg
