Church Potato Salad

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Church potato salad is a classic dish that brings people together. This recipe makes a tasty side for your next potluck or family gathering.

You can whip up this creamy, flavorful salad in just 45 minutes. It uses simple ingredients like Yukon gold potatoes, eggs, mayo, and mustard.

The key to great potato salad is getting the potato texture just right. You’ll want to boil the potatoes until they’re tender but not mushy.

The eggs should be perfectly hard-boiled too. Once you mix it all up with the creamy dressing, you’ll have a crowd-pleasing dish that’s sure to disappear fast.

Exact Ingredients List

Here’s what you’ll need to make this yummy church potato salad:

• 3 lbs Yukon gold or russet potatoes
• 2 tsp salt (for boiling potatoes)
• 5 large eggs
• 1 cup mayonnaise (Duke’s is great!)
• 2 tsp apple cider vinegar
• 1/4 cup yellow mustard
• 1/4 cup sweet pickle relish
• 2 stalks celery, diced
• 1/2 sweet onion, diced
• 1/4 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

These simple ingredients come together to make a tasty potato salad. You’ll love how easy it is to make!

Remember, you can always double or triple the recipe for bigger gatherings. Just use the handy measurement guide above to adjust the amounts.

Instructions

Wash 3 pounds of potatoes and cut them into bite-sized cubes. Put them in a big pot with water and 2 teaspoons of salt. Boil the potatoes, then turn down the heat and cook for 10-15 minutes until soft.

While the potatoes cook, make hard-boiled eggs. Put 5 eggs in a pot with cold water. Bring to a boil, cover, and turn off the heat. Let sit for 10-12 minutes. Cool the eggs in ice water, then peel and chop them.

Mix 1 cup mayo, 2 teaspoons vinegar, and 1/4 cup mustard in a large bowl. Add 1/4 cup pickle relish, 2 diced celery stalks, and 1/2 diced onion.

Add the cooled potatoes and eggs to the bowl. Mix gently to coat everything. Add 1/2 teaspoon each of salt and pepper, and 1/4 teaspoon paprika. Stir well.

Taste and add more salt or pepper if needed. You can top with fresh herbs if you like. Your potato salad is ready to serve!

Possible Substitutes List

You can make some easy swaps in this church potato salad recipe. Here are some ideas:

• Potatoes: Try red potatoes or fingerling potatoes instead of Yukon gold or russet.
• Mayo: Use Greek yogurt or sour cream for a tangy twist.
• Mustard: Swap yellow mustard for Dijon or whole grain mustard.
• Vinegar: Try white vinegar or lemon juice instead of apple cider vinegar.
• Relish: Use chopped dill pickles or capers in place of sweet relish.

For the veggies, you have options too:

• Celery: Swap for diced cucumber or bell pepper for crunch.
• Onion: Try green onions or chives for a milder flavor.

Want to add some extras? Consider these:

• Bacon bits
• Chopped fresh herbs like dill or parsley
• Diced radishes for color and crunch

Remember, you can always adjust amounts to suit your taste. Don’t be afraid to make it your own!

How To Make It Diabetes-Friendly

To make this potato salad more diabetes-friendly, you can try a few simple swaps. Use sweet potatoes instead of regular potatoes. They have a lower glycemic index and more fiber.

Cut the mayo in half and replace it with Greek yogurt. This reduces fat and adds protein. You can also use a light mayo to further cut calories.

Try using less relish or swap it for diced cucumber. This lowers the sugar content. Add more non-starchy veggies like bell peppers or radishes for crunch and nutrients.

Use fewer eggs or just the egg whites to reduce cholesterol. Season with herbs like dill or parsley instead of extra salt.

Serve smaller portions as a side dish. Pair it with lean protein and more veggies for a balanced meal.

Remember to check your blood sugar after eating to see how this recipe affects you. Everyone responds differently to foods, so monitor and adjust as needed.

Tips, Tricks & Storing

For the best potato salad, choose waxy potatoes like Yukon Gold. They hold their shape well after cooking. Cut your potatoes into even-sized pieces so they cook at the same rate.

Don’t overcook the potatoes – they should be just tender when pierced with a fork. Drain them well and let them cool slightly before mixing with the dressing. This helps them absorb more flavor.

Add a splash of vinegar to the warm potatoes. This gives the salad a nice tang and helps the potatoes soak up more flavor as they cool.

To make ahead, prepare the potatoes and dressing separately. Mix them together just before serving. This keeps the salad fresh and prevents it from getting soggy.

Store your potato salad in an airtight container in the fridge. It will stay fresh for 3-5 days. Don’t leave it out at room temperature for more than 2 hours.

For extra flavor, try adding crispy bacon bits, chopped fresh herbs, or a sprinkle of smoked paprika on top. You can also swap the yellow mustard for Dijon for a zestier kick.