Underwood’s Potato Salad is a classic, creamy dish packed with rich flavors and a perfect balance of tangy and savory goodness. This beloved recipe has been a favorite at family gatherings, barbecues, and potlucks for generations. Whether you’re looking for a nostalgic side dish or a fresh take on a timeless favorite, this homemade version delivers the same delicious taste you love.
It builds anticipation and reassures the reader that they can easily recreate this comforting potato salad at home.
How to Make Underwood’s Potato Salad?
This dish combines tender potatoes, creamy dressing, and a touch of seasoning to create a satisfying and flavorful salad. With just a handful of simple ingredients, you can make this crowd-pleasing favorite effortlessly.
Ingredients
Base Ingredients:
- 6 medium russet potatoes, peeled and diced
- 4 large eggs, hard-boiled and chopped
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 1/4 cup sweet pickle relish
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (plus extra for garnish)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Step-by-Step Instructions
1: Prepare the Potatoes
- Bring a large pot of salted water to a boil.
- Add diced potatoes and cook until fork-tender, about 10-12 minutes.
- Drain and let cool slightly.
2: Make the Dressing
- In a large mixing bowl, whisk together mayonnaise, mustard, apple cider vinegar, salt, pepper, and paprika.
3: Combine & Chill
- Add cooked potatoes, chopped eggs, celery, onion, and pickle relish to the dressing.
- Gently mix until well combined.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
4: Serve & Enjoy
- Garnish with a sprinkle of paprika for color.
- Serve chilled as a side dish for grilled meats, sandwiches, or barbecue meals.
Storage & Shelf Life
Refrigeration:
- Store leftovers in an airtight container for up to 4 days.
Serving Suggestions
Garnish
- Sprinkle with additional paprika for color.
- Add chopped fresh parsley for a hint of freshness.
Plating
- Serve alongside grilled chicken, burgers, or smoked brisket.
- Pair with baked beans and coleslaw for a complete barbecue spread.
Portion Guide
- 1 person: 1 serving
- 6-8 people: Full recipe as listed above
Allergy Guide
- Egg-Free Option: Use egg-free mayonnaise and omit hard-boiled eggs.
- Dairy-Free: This recipe is naturally dairy-free.
This Underwood’s Potato Salad recipe is the perfect combination of creamy, tangy, and satisfying flavors. Whether served at a summer cookout or as a comforting side dish, it’s sure to be a hit at any gathering!
Emily is a devoted wife, mother, and passionate home cook who finds joy in creating comforting meals straight from her kitchen. When she’s not busy managing the household or helping out on her husband’s farm, she spends her time baking delicious treats that have become a favorite among friends and neighbors. Emily believes that food is more than just nourishment—it’s a way to bring people together and create lasting memories. Whether it’s a freshly baked pie or a hearty home-cooked dinner, her love for cooking shines through in every dish she makes.