Description
Jack’s Potato Salad is a beloved classic that brings a creamy, flavorful twist to any gathering. Perfect for barbecues, picnics, or family meals, this recipe combines tender potatoes with sweet onions and a tangy dressing enriched by poppy seeds. Easy to prepare and ideal for feeding a crowd, Jack’s Potato Salad will have your guests asking for seconds! With its delightful blend of spices and fresh ingredients, this dish stands out and is sure to impress.
Ingredients
Scale
- 5 pounds new red potatoes
- 6 uncooked eggs
- 1 cup finely minced sweet onion
- 3 cups mayonnaise
- 1/3 cup extra virgin olive oil
- 1 tablespoon salt
- 1/4 cup white sugar
- 3 tablespoons white vinegar, divided
- 1 ½ tablespoons cider vinegar
- 2 teaspoons celery salt
- 1 teaspoon white pepper
- 1 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- 1/3 cup canola oil
Instructions
- Boil the potatoes in salted water until fork-tender (30-40 minutes).
- Simultaneously, boil eggs with vinegar for five minutes; let them sit off heat for 15 minutes.
- Peel and chop eggs after cooling.
- In a bowl, mix mayonnaise, onion, sugar, vinegar, celery salt, white pepper, and poppy seeds.
- Once potatoes are cooked and cut into chunks, combine them with the oil mixture.
- Gently fold in the mayonnaise dressing and chopped eggs.
- Chill the salad before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg