We’ve always been fans of Underwood’s Potato Salad Recipe, a timeless American favorite that brings back memories of sunny picnics and family barbecues. Its creamy texture and fresh flavors make it the perfect side dish for any gathering, blending simple ingredients into something truly irresistible.
Originating from classic US traditions, our version adds a modern twist while staying true to its roots. Whether you’re a seasoned cook or just starting out, we’ll show you how this easy recipe can become a go-to in your kitchen.
Ingredients
In crafting our version of Underwood’s Potato Salad recipe, we focus on selecting high-quality, fresh ingredients that deliver its signature creamy texture and vibrant flavors. These components blend traditional American elements with a modern twist, ensuring a dish that’s perfect for picnics and barbecues.
Below, we list the ingredients in the order they are typically prepared and used, with specific measurements and prep notes for accuracy and ease.
- Potatoes: 2 pounds of russet potatoes, peeled and cubed into 1-inch pieces (these form the hearty base, providing a fluffy texture when boiled).
- Eggs: 4 large eggs, hard-boiled and chopped (added for protein and a creamy richness that enhances the salad’s mouthfeel).
- Mayonnaise: 1 cup of full-fat mayonnaise (use this as the primary binder to achieve that smooth, velvety coating we love in Underwood’s Potato Salad).
- Celery: 1 cup of celery, finely diced (incorporates a crisp, refreshing crunch for contrast and fresh flavor).
- Onion: ½ cup of red onion, finely chopped (provides a mild, tangy bite that balances the creaminess—substitute with green onions for a milder option).
- Mustard: 2 tablespoons of yellow mustard (stirred in for a zesty kick that ties into the recipe’s classic roots).
- Seasonings: 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of paprika (season to taste for depth and a subtle smokiness that elevates the overall dish).
Gather these items to create a potato salad that’s not only nostalgic but also adaptable for any gathering.
Instructions
We guide you through crafting Underwood’s Potato Salad with straightforward, step-by-step directions to deliver its signature creamy texture and vibrant flavors that make it a picnic favorite.
Prepare the Potatoes
First, gather your russet potatoes and start by scrubbing 2 pounds of them under cold water to remove any dirt. Place the potatoes in a large pot, cover with salted water, and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium and cook for 15-20 minutes until the potatoes are fork-tender—pierce them to feel that satisfying softness that ensures a fluffy base for our salad.
After cooking, drain the potatoes and let them cool for 10 minutes until they’re easy to handle. Peel the skins if desired for a smoother texture, then chop the potatoes into bite-sized cubes, aiming for uniformity to help them absorb flavors evenly. Don’t forget to prepare 4 hard-boiled eggs by boiling them separately for 10 minutes, cooling in ice water, peeling, and dicing them into small pieces—these add a hearty, protein-rich element that enhances the dish’s fresh, comforting appeal.
Make the Dressing
Let’s create the creamy dressing that ties everything together. In a medium bowl, combine 1 cup of full-fat mayonnaise for its rich, velvety base with 2 tablespoons of yellow mustard for a tangy kick that brightens the flavors. Add 1/2 cup of finely chopped celery and 1/4 cup of diced red onion for a crisp, refreshing crunch that contrasts beautifully with the softness of the potatoes.
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika for a subtle smoky note. Stir vigorously until the dressing is smooth and well-blended—the aroma of the onions and mustard will fill the air, promising that mouthwatering tang we love in Underwood’s Potato Salad.
Combine and Chill
With your potatoes and dressing ready, gently fold the chopped potatoes, diced eggs, and any additional mix-ins like the celery and onion into the dressing bowl using a large spoon to coat everything evenly. This step ensures each bite bursts with creamy goodness and fresh flavors, creating a harmonious blend that’s both nostalgic and irresistible.
Transfer the mixture to a serving bowl, cover it tightly, and refrigerate for at least 2 hours—or ideally overnight—to let the flavors meld and intensify, resulting in a chilled salad that’s refreshingly cool and perfectly textured for your next gathering.
Equipment Needed
To prepare our Underwood’s Potato Salad Recipe with precision and ease, we rely on a few essential tools that streamline the process from boiling to mixing. These items ensure efficient handling of ingredients, allowing us to achieve that creamy texture and fresh flavor profile effortlessly.
Here’s a detailed list of the key equipment:
- Large Pot: We use this for boiling the russet potatoes and hard-boiled eggs to perfection. Choose one with a lid to maintain even cooking and save time.
- Colander or Strainer: Essential for draining the boiled potatoes and eggs quickly, preventing sogginess and preserving their firm texture.
- Cutting Board and Sharp Knife: A sturdy cutting board paired with a sharp knife allows us to chop potatoes into uniform bite-sized cubes and dice celery and red onion for that signature crunch.
- Large Mixing Bowl: We recommend a spacious bowl to combine the creamy dressing with potatoes, eggs, and vegetables, ensuring even coating without spills.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s balance, so these tools help us portion out mayonnaise, mustard, and seasonings precisely.
- Whisk or Wooden Spoon: For blending the dressing ingredients smoothly, a whisk works best to create that velvety consistency, while a spoon is ideal for gentle folding to avoid mashing the potatoes.
By having these tools ready, we make the preparation of Underwood’s Potato Salad Recipe not only efficient but also enjoyable for cooks of all levels.
Make-Ahead Tips
We find that preparing Underwood’s Potato Salad ahead of time enhances its creamy texture and lets the fresh flavors fully integrate for a more vibrant taste. This approach not only saves time during gatherings but also ensures the dish remains a crowd-pleasing side for picnics and barbecues.
Benefits of Making Ahead
In our experience, chilling the salad allows the potatoes to absorb the tangy dressing made from mayonnaise yellow mustard and seasonings. This results in a dish with a lusciously creamy consistency and deeper flavor profiles that evoke classic American traditions.
Step-by-Step Make-Ahead Instructions
Follow these steps to prepare Underwood’s Potato Salad in advance while maintaining its quality:
- Assemble the Salad Early: After combining the chopped russet potatoes hard-boiled eggs celery red onion and dressing as described in the previous steps let the mixture cool completely. Transfer it to an airtight container and refrigerate immediately.
- Chill for Optimal Flavor: Refrigerate the salad for at least 2 hours or up to 24 hours. We recommend stirring it once after the first hour to ensure even distribution of flavors.
- Storage Guidelines: Keep the container in the coldest part of your refrigerator to preserve freshness. Avoid leaving it at room temperature for more than 2 hours to prevent bacterial growth.
Key Considerations and Tips
To avoid common issues like sogginess pay attention to these essential tips:
- Avoid Over-Mixing: Gently fold ingredients together to keep the potato cubes intact and maintain that satisfying bite.
- Refresh Before Serving: If making it more than 12 hours ahead remove from the refrigerator 15-20 minutes before serving. Give it a light stir and adjust seasonings if needed for peak taste.
- Shelf Life Data: For safety and quality here’s a quick overview of storage times:
| Storage Aspect | Duration | Notes |
|---|---|---|
| Initial Refrigeration | Up to 24 hours | Best for flavor melding |
| Total Shelf Life | 2-3 days | Consume within this window |
| Freezing Not Advised | Not recommended | Textures may become mushy |
By following these tips we ensure Underwood’s Potato Salad stays fresh flavorful and ready to impress at your next event.
Conclusion
We’ve crafted this take on Underwood’s Potato Salad as a timeless favorite that’s easy to make and full of flavor. It’s perfect for creating memorable moments at your next gathering, blending tradition with simple tweaks for everyone to enjoy.
As we wrap up, we’re confident you’ll find this recipe becomes a go-to staple in your kitchen, offering that creamy, satisfying bite we all love. Give it a try and make it your own!
Frequently Asked Questions
What is Underwood’s Potato Salad?
Underwood’s Potato Salad is a classic American side dish that’s perfect for picnics and barbecues. It features a creamy texture with fresh flavors from ingredients like russet potatoes, hard-boiled eggs, and a tangy mayonnaise-based dressing. This recipe blends traditional roots with a modern twist, making it easy for beginners and experienced cooks alike to enjoy a nostalgic, adaptable favorite.
What ingredients are needed for Underwood’s Potato Salad?
The key ingredients include russet potatoes, hard-boiled eggs, full-fat mayonnaise, celery, red onion, yellow mustard, and seasonings like salt and pepper. These high-quality, fresh items create a creamy texture and vibrant flavors. Use about 2 pounds of potatoes, 4 eggs, and 1 cup of mayonnaise for a standard batch, ensuring balanced taste and nutrition.
How do you prepare Underwood’s Potato Salad?
Start by boiling russet potatoes until tender, then cool and chop them. Hard-boil eggs separately and dice. Mix mayonnaise, yellow mustard, celery, red onion, and seasonings for the dressing. Combine all ingredients in a bowl, stir gently, and chill for at least two hours to meld flavors. This simple process takes about 30 minutes of active prep and serves 6-8 people.
What equipment is required to make Underwood’s Potato Salad?
You’ll need a large pot for boiling potatoes and eggs, a colander for draining, a cutting board and sharp knife for chopping, a mixing bowl for combining ingredients, measuring cups and spoons for accuracy, and a whisk or spoon for blending. These basic tools make preparation efficient and straightforward for any home cook.
Can I make Underwood’s Potato Salad ahead of time?
Yes, making it ahead enhances flavor as the potatoes absorb the dressing. Prepare the salad up to 24 hours in advance, chill it in the fridge, and avoid over-mixing to keep textures intact. Refresh with a quick stir before serving. This time-saving tip is ideal for gatherings, ensuring a fresh, creamy result.
How long can I store Underwood’s Potato Salad?
Store Underwood’s Potato Salad in an airtight container in the refrigerator for up to 2-3 days for the best quality and flavor. Always check for spoilage before eating, and avoid leaving it at room temperature for more than two hours to prevent bacterial growth. Proper storage keeps it safe and delicious.