Here’s the deal with leftover potato salad – it actually gets tastier as it chills! Store it in an airtight container in the fridge, and it’ll stay fresh for about 3 days (though in my house, it never lasts that long). The mayo-based dressing means freezing is a no-go – it’ll turn grainy and separate when thawed. Pro tip: Serve leftovers straight from the fridge – that chilled, creamy texture is half the magic! If you must rewarm it, let it sit at room temperature for 15 minutes rather than microwaving.
Potato Salad Recipe FAQs
I get asked about this potato salad recipe all the time, so let me answer the most common questions I hear from fellow potato salad lovers:
Can I use sweet potatoes instead?
While tasty, sweet potatoes will give you a completely different flavor and texture. They’re softer and sweeter than regular potatoes – better for a separate recipe in my opinion. Stick with Yukon Gold or red potatoes for the classic creamy salad we all crave.
How long does homemade potato salad last?
In my experience, it stays fresh in the fridge for 3-4 days max. After that, the potatoes start getting watery and the flavors fade. Trust your nose – if it smells off, toss it. I always make extra because leftovers taste amazing the next day!
Can I make potato salad ahead of time?
Absolutely! In fact, I recommend making it at least a few hours before serving. The chilling time lets all the flavors come together beautifully. Just cover it tightly and keep refrigerated until you’re ready to serve.
Why does my potato salad turn watery?
This usually happens if the potatoes are overcooked or mixed while still warm. Always cool them completely before dressing – the starch firms up as they cool, preventing that gluey texture. Also, pat them dry after draining!
What’s the best potato for salad?
After years of testing, I swear by Yukon Golds – they hold their shape while staying creamy inside. Red potatoes work well too, especially if you leave the skins on for extra texture. Avoid russets – they fall apart too easily.
Nutritional Information
Okay, let’s talk numbers! This potato salad comes in at about 250 calories per serving (that’s roughly 1 cup), with most of that coming from the good fats in the mayo and eggs. Here’s the breakdown:
- Total fat: 15g (2.5g saturated)
- Carbs: 25g (3g fiber)
- Protein: 5g
- Sugar: 3g
- Sodium: 450mg
Of course, these are just estimates – the exact values will vary depending on your specific ingredients and how generous you are with that dressing! I always say – enjoy in moderation, but don’t skip seconds if you’re loving it.
ADVERTISEMENT
