As you take a forkful of Patti Labelle’s Potato Salad, get ready for a perplexity of flavors that dance on your palate.
It’s a symphony where the creaminess of the potatoes, the richness of the eggs, and the crunch of celery and onion come together in perfect harmony.
Introduction
Patti Labelle’s potato salad is a delightful and classic side dish that graces tables at family gatherings, picnics, and cookouts.
With its creamy texture and zesty flavor, this recipe is sure to become a favorite in your culinary repertoire.
Ingredients
3 lbs red potatoes, well scrubbed or 20 potatoes
6 large eggs, hard-cooked
1 red onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 celery ribs, finely chopped
2 teaspoons celery seeds
2⁄3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
Salt & freshly ground black pepper
Paprika
Equipment
Large pot for boiling potatoes
Mixing bowl
Serving bowl
Instructions
Place the potatoes in a large pot and add enough salted water to cover by 1 inch.
Bring to a boil over high heat.
Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes.
Pour out most of the water and place the pot in the sink.
Run cold water over the potatoes for about 2 minutes, or until cool enough to handle.
Drain well.
Peel the potatoes and cut them into 1/2-inch cubes.
Place in a large bowl.
Chop 4 hard-cooked eggs and add them to the potatoes, along with the red onion, green pepper, and celery.
Sprinkle with the celery seed.
Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes.
Season with salt and pepper to taste.
Transfer the potato salad to a large serving bowl.
Slice the 2 remaining hard-cooked eggs and arrange the slices on top of the salad. S
prinkle with paprika.
Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
For a potato salad with a kick, add 2 seeded and minced jalapeno peppers2.
Nutritional Facts
Calories: Approximately 300 per serving
Fat: 20g
Carbohydrates: 25g
Protein: 6g
Health Benefits
Potatoes: Rich in vitamin C, potassium, and fiber, potatoes provide sustained energy and support overall health.
Eggs: High in protein and essential nutrients, eggs contribute to muscle repair and brain function.
Celery: Low in calories and high in antioxidants, celery aids digestion and promotes hydration.
Onion: Contains flavonoids and sulfur compounds that support heart health and reduce inflammation.
Mayonnaise: Provides healthy fats and adds creaminess to the salad.
FAQs
Can I make this potato salad ahead of time?
Absolutely!
Prepare it a day in advance and refrigerate until ready to serve.
Can I substitute sweet pickle relish with dill pickle relish?
Yes, feel free to use dill pickle relish if you prefer a tangier flavor.
Can I add other vegetables to this recipe?
Certainly!
Bell peppers, radishes, or even grated carrots would be delightful additions.
Can I use russet potatoes instead of red potatoes?
While red potatoes work best for this recipe, russet potatoes can be used as a substitute.
Is this potato salad suitable for vegetarians?
Yes, it is vegetarian-friendly and perfect for gatherings and potlucks.