The Best Potato Salad Recipe Paula Deen


Potato Salad Recipe Paula Deen

The Best Potato Salad Recipe Paula Deen

Everyone says that my potato salad is better than any they have ever had in their life! I love it, too. And, it's pretty easy to make.

You'll need:

2 small/medium potatoes per person

1/8-1/4 red onion per person and depending on your preference

1-2 stalks of celery per person

1 hard-boiled egg per person


Sour Cream

Ranch Dressing



First, scrub the potatoes with a vegetable brush under running water. Just enough to get them clean but not to rub the skins off. Just under the skin is where most of the nutrients are!

Then cut the potatoes into bite-sized chunks and place them in the pot. Cover with water. I boil my eggs at the same time. They take the same amount of time to cook, about 15-18 minutes.

Here I'm using four potatoes and two eggs. That will be a good serving amount for my husband and me, and leave some leftovers for tomorrow.

While your potatoes are cooking, chop the onion and celery and put them in a container. 

I like to use a storable container just in case I have some leftovers. Depending on how many servings you are making, I add a couple of dollops (spoonfuls) of mayo, sour cream, and a good heavy squirt of ranch dressing (I prefer only Hidden Valley Ranch. I think the taste is that much better!)

Mix up the dressings and veggies.

When the potatoes are done (do not overcook) they will feel slightly soft when pierced with a fork, but not fall apart. The mushier the potatoes are the more you chance to have a mashed potato salad instead of a nice chunky one.

Rinse your cooked potatoes (remove the eggs) and drain well. You don't want to add water to your dressing.

Carefully fold in the potatoes, you don't want to break them up or mash them.

Here's an easy way to cut up your hard-boiled eggs to the perfect bite-size: Hold the egg in one hand and use a "not-to-sharp" knife to carefully slice through the cupped egg. Turn the egg and slice through the other way. Then "chop" the slices into the bowl.

Again, carefully fold in the egg.

Your potato salad will taste better the longer it has to sit in the refrigerator. Making it the day before is great, but not necessary. Just try to let it get chilled for about 1/2 an hour or so before serving. This is a spectacular potato salad that will win you raves from everyone. Mmmm. I'm getting very hungry!


Tips about potatoes...

Red, yellow, white or brown, potatoes can provide much of the recommended daily allowance of a number of vitamins and minerals. For example, potatoes contain as much as 40% more potassium than a banana! A Russet Norkotah can have 40% of the RDA of iron. Potatoes contain 40% of your Vitamin C requirement! Basically, they are chock full of vitamins and minerals that your body needs.

Potatoes are a source of good carbs! Your muscles and brain need healthy carbohydrates. What makes potatoes bad for you is how you cook them. French fries, for example, are not good since they are deep-fried in lots of bad oils.

Potato skins are excellent sources of fiber - in fact, 3 grams of fiber is more than you may get in whole grain bread.

There are no calories from fat, and a potato ranges from about 90 - 110 calories each. Of course, what you put on them can add a lot more calories!

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