Minnesota Grandma Claims: “This Potato Salad Recipe Is Practically a Midwest MIRACLE!”
This Minnesota grandma’s potato salad blends creamy russet potatoes, tangy mustard, and crunchy celery into a Midwest miracle perfect for any potluck. 🌐 #News #StPaulMN #Minnesota #Food
ST. PAUL, MN — Here in Minnesota, where potlucks and family gatherings reign supreme, one grandma is sharing a potato salad recipe that’s earning rave reviews. This dish, passed down through generations, blends creamy textures with tangy flavors, making it a standout at any table. With simple ingredients and a straightforward method, this recipe promises to elevate your next meal without fuss. Here’s everything you need to know about this Midwest gem.
The Secret Behind the Hype
What makes this potato salad special? It’s all about balance. The combination of tender potatoes, crunchy vegetables, and a zesty dressing creates a harmony that keeps people coming back for seconds. This isn’t a fancy overhaul of the classic—it’s a refined take that respects tradition while delivering a punch of flavor.
Ingredients You’ll Need
Here’s what to gather before you start:
- 5 medium russet potatoes (peeled and cubed)
- 3 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (for garnish)
Step-by-Step Instructions
Follow these steps to whip up this crowd-pleaser:
Boil the Potatoes: Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 10-15 minutes until fork-tender but not mushy. Drain and set aside to cool.
Cook the Eggs: In a separate pot, hard-boil the eggs (about 10 minutes in boiling water). Cool them in cold water, peel, and chop roughly.
Mix the Dressing: In a large bowl, combine mayonnaise, mustard, apple cider vinegar, salt, and pepper. Stir until smooth.
Combine Ingredients: Add cooled potatoes, chopped eggs, celery, red onion, and sweet pickle relish to the dressing. Gently fold everything together until evenly coated.
Chill and Garnish: Cover the bowl and refrigerate for at least 2 hours to let the flavors meld. Before serving, sprinkle paprika on top for a pop of color.
Serve: Spoon into a dish and enjoy at room temperature or cold, depending on your preference.
Why This Recipe Works
The beauty lies in its simplicity. Russet potatoes provide a hearty base, while the vinegar and mustard add a subtle kick. Celery and onion bring crunch, and the eggs tie it all together with richness. It’s versatile enough for picnics, barbecues, or a quiet dinner at home.
FAQ: Your Potato Salad Questions Answered
Q: Can I use a different type of potato?
A: Yes, Yukon Golds work well too—they’re slightly creamier but still hold their shape.
Q: How long does it last in the fridge?
A: It stays fresh for up to 3 days when stored in an airtight container.
Q: Can I make it ahead of time?
A: Absolutely! Preparing it a day in advance lets the flavors deepen—just add the paprika right before serving.
Q: Is there a substitute for mayonnaise?
A: Greek yogurt or a mix of sour cream and mayo can lighten it up, though the taste will shift slightly.
Q: What if I don’t like relish?
A: Skip it or swap in diced pickles for a similar tang without the sweetness.
RELATED TOPICS: Food | Lifestyle | Minnesota
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