Jack’s Potato Salad

Jack’s Potato Salad might be just the salad you are searching for. This recipe makes 18 servings with 460 calories, 5g of protein, and 38g of fat each. For $1.35 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 51420 people have tried and liked this recipe. If you have sweet onion, salt, new potatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by A Family Feast . It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a good spoonacular score of 51%. If you like this recipe, you might also like recipes such as Pepper Jack Potato Pancakes, Hungry Jack Potato Flake Buckeyes, and Potato-Bacon Breakfast Tacos with Monterey Jack.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes. Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.Mix both oils together in a measuring cup or other small container. Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.

 

Step by step:

1. Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes.

2. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.

3. Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.

4. Mix both oils together in a measuring cup or other small container. Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board.

5. Cut potatoes into chunks and place in large bowl.Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.

6. Add the mayonnaise mixture to the hot oiled potatoes and gently mix.

7. Add the cooked eggs and gently mix.Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving.

8. Place leftovers in the refrigerator as soon as you have finished serving.

Nutrition Information:

covered percent of daily need