Potato salad is a timeless classic that brings people together at picnics, barbecues, and family gatherings. Underwood’s Potato Salad Recipe stands out with its creamy texture and perfectly balanced flavors that make every bite memorable. It’s a dish that’s easy to prepare yet impressively satisfying.
We love how this recipe combines simple ingredients to create a rich and tangy side that complements any main course. Whether you’re hosting a summer cookout or looking for a comforting dish to share, Underwood’s Potato Salad is sure to become a favorite in your recipe collection. Let’s dive into making this delicious, crowd-pleasing salad that’s both nostalgic and fresh.
Ingredients
To make the Underwood’s Potato Salad, we gather fresh and flavorful ingredients that bring out the perfectly creamy and balanced taste. Each component plays a crucial role in delivering this classic side dish that shines at any cookout.
Potatoes
The foundation of our potato salad is the potato itself. Choosing the right type ensures the perfect texture—tender yet firm without falling apart.
- 3 pounds of Yukon Gold potatoes (washed, peeled, and cut into 1-inch chunks)
- Alternatively, use Russet potatoes for a fluffier texture, but Yukon Gold is preferred for its buttery flavor and smooth bite
Vegetables and Add-ins
Crunch and freshness come from carefully selected vegetables and add-ins that complement the creamy dressing:
- 1 cup finely chopped celery (for crispness)
- ½ cup diced red onion (adds mild sharpness)
- ¼ cup chopped sweet pickle relish (for a touch of sweetness and tang)
- 2 large hard-boiled eggs, chopped (optional but traditional)
Dressing Ingredients
The dressing balances creaminess and tang, creating that signature Underwood’s Potato Salad flavor:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Mayonnaise | 1 cup | Creamy base |
| Yellow mustard | 2 tablespoons | Adds tang and depth |
| Apple cider vinegar | 1 tablespoon | Enhances freshness |
| Granulated sugar | 1 teaspoon | Balances acidity |
| Fresh lemon juice | 1 tablespoon | Adds brightness |
Seasonings
Seasoning is key. We use just enough to elevate the flavors without overpowering the salad:
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika (for subtle earthiness and color)
- Fresh chopped parsley or dill for garnish and a hint of herbal fragrance
“The secret to a perfect potato salad lies in the harmony of these simple ingredients, working together to create a timeless classic.”
With all the ingredients ready, our next step is combining them carefully to achieve the ideal creamy texture and balanced flavor that define Underwood’s Potato Salad.
Equipment Needed
To craft the perfect Underwood’s Potato Salad, having the right equipment is essential for a smooth and efficient cooking process. Here is a detailed list of tools we rely on to achieve the ideal creamy texture and balanced flavor:
- Large Pot
For boiling the Yukon Gold potatoes evenly without breaking them apart.
- Mixing Bowls
Multiple sizes help us mix the dressing separately and combine all ingredients effortlessly.
- Colander
Used to drain the potatoes and rinse the vegetables thoroughly.
- Sharp Chef’s Knife
Critical for chopping celery, red onions, and slicing hard-boiled eggs with precision.
- Cutting Board
Provides a clean and stable surface for all our preparation work.
- Measuring Cups and Spoons
Ensure accurate amounts of mayonnaise, mustard, vinegar, sugar, and seasonings.
- Whisk
For blending the dressing ingredients until perfectly smooth and creamy.
- Large Spoon or Spatula
To fold the potato salad gently, preserving the potato chunks and incorporating ingredients evenly.
- Peeler
To easily peel potatoes before boiling.
- Timer
Essential for monitoring boiling and cooling times for optimum potato doneness.
| Equipment | Purpose |
|---|---|
| Large Pot | Boils potatoes evenly |
| Mixing Bowls | Mix dressing and salad ingredients |
| Colander | Drains potatoes and rinses vegetables |
| Chef’s Knife | Chops vegetables and slices eggs |
| Cutting Board | Provides prep surface |
| Measuring Tools | Measures ingredients with accuracy |
| Whisk | Combines dressing smoothly |
| Large Spoon/Spatula | Mixes salad without mashing potatoes |
| Peeler | Removes potato skins |
| Timer | Tracks cooking and cooling times |
By ensuring we have these key tools ready, we set ourselves up to create the classic Underwood’s Potato Salad with ease. As we progress, each piece of equipment plays a role in capturing the rich textures and vibrant flavors that make this recipe a crowd favorite.
Prep Work
To ensure our Underwood’s Potato Salad turns out perfectly, thorough prep work is essential. Properly preparing each component sets the stage for a flavorful and well-textured potato salad.
Preparing the Potatoes
We start by selecting fresh Yukon Gold potatoes for their creamy texture and subtle buttery flavor, essential for an authentic Underwood’s Potato Salad. Here’s how we prepare them:
- Wash and scrub 2 pounds of Yukon Gold potatoes to remove any dirt.
- Peel the potatoes using a vegetable peeler for a smoother salad, or leave the skins on for added texture, depending on preference.
- Cut the potatoes into uniform 1-inch cubes to ensure even cooking.
- Place the cubed potatoes in a large pot and cover them with cold water by at least 1 inch to prevent uneven cooking.
- Add a teaspoon of kosher salt to the water.
- Bring the water to a gentle boil over medium-high heat, then reduce to a simmer.
- Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart. Test by piercing with a fork—it should slide in easily without breaking the potato.
- Drain the potatoes in a colander and spread them out on a baking sheet to cool quickly and avoid overcooking.
| Step | Detail | Time/Measurement |
|---|---|---|
| Washing and peeling | Clean potatoes thoroughly | As needed |
| Cutting | 1-inch cubes | |
| Boiling | Simmer in salted water | 10-15 minutes |
| Cooling | Spread on baking sheet | 10 minutes or until room temperature |
Chopping Vegetables and Add-ins
Next, we prepare the mix-ins that bring crispness and brightness to our Underwood’s Potato Salad. Precision here ensures uniform texture and balanced flavor:
- Celery: Chop 3 stalks of celery into small, even pieces—about ¼ inch dice—to add a refreshing crunch.
- Red onion: Finely dice ½ cup red onion to deliver mild sharpness without overwhelming the salad.
- Sweet pickle relish: Measure out ⅓ cup for subtle sweetness and tang.
- Hard-boiled eggs: Peel and chop 3 hard-boiled eggs roughly to maintain creamy pockets throughout the salad.
By prepping these ingredients carefully, we guarantee that every bite offers the perfect blend of crunch, creaminess, and tang—hallmarks of the Underwood’s Potato Salad experience.
“Chopping vegetables uniformly is key to a well-balanced potato salad that highlights every flavor without allowing any ingredient to dominate.”
Using the following table can help us ensure the right size for each add-in:
| Ingredient | Cut Size | Purpose |
|---|---|---|
| Celery | ¼ inch dice | Adds crispness |
| Red onion | Finely diced | Provides mild sharpness |
| Sweet pickle relish | As is (chopped) | Adds sweetness and tang |
| Hard-boiled eggs | Roughly chopped | Adds creaminess and richness |
With the potatoes cooked and cooled, and the vegetables & add-ins chopped precisely, we are perfectly set to move on to combining the ingredients for the classic Underwood’s Potato Salad.
Directions
Let’s master the step-by-step process to create the iconic Underwood’s Potato Salad. Precision and care in each phase ensure the perfectly textured and flavorful dish we all love.
Cooking the Potatoes
- Begin by placing the peeled and uniformly cubed Yukon Gold potatoes into a large pot.
- Cover the potatoes with cold water, adding 1 tablespoon of kosher salt to season the water.
- Bring the water to a rolling boil over medium-high heat.
- Reduce the heat to medium, and let the potatoes simmer gently for 10 to 12 minutes or until they are fork-tender but still firm.
- Drain the potatoes thoroughly in a colander.
- Spread the potatoes on a baking sheet to cool immediately to stop cooking and prevent mushiness.
| Step | Time | Key Point |
|---|---|---|
| Boil potatoes | 10–12 minutes | Fork-tender but firm |
| Cool potatoes | 15 minutes | Prevent overcooking |
Making the Dressing
- In a medium mixing bowl, combine the following ingredients:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon fresh lemon juice
- Whisk vigorously until the mixture is smooth and creamy.
- Season the dressing with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
- Adjust the seasoning gradually to balance the tanginess and sweetness to our preference.
“The dressing is the heart of our potato salad – creamy, tangy, and perfectly balanced.”
Combining Ingredients
- In a large mixing bowl, gently fold the cooled potatoes with the following finely chopped mix-ins:
- 1 cup celery (crisp, diced)
- ½ cup red onion (finely chopped)
- ¼ cup sweet pickle relish
- 3 hard-boiled eggs (chopped)
- Use a folding motion to avoid mashing the potatoes and maintain the salad’s texture.
- Add the dressing gradually, starting with half and folding it throughout the potato mixture.
Final Mixing and Seasoning
- Incorporate the remaining dressing evenly, ensuring every piece is coated.
- Taste and subsequently adjust seasoning with additional salt or pepper if needed.
- Sprinkle 1 teaspoon paprika over the top for a subtle smoky color contrast.
- Cover and refrigerate the potato salad for at least 1 hour allowing flavors to meld beautifully.
- Before serving gently toss and garnish with fresh parsley for a pop of green and freshness.
Make-Ahead Tips
To ensure our Underwood’s Potato Salad delivers maximum flavor and perfect texture, planning ahead makes all the difference. Here are our top Make-Ahead Tips to prepare this classic dish in advance while preserving its signature creaminess and crunch.
1. Cook and Cool Potatoes Properly
After boiling the Yukon Gold potatoes until just fork-tender, immediately drain and spread them out on a baking sheet or large tray to cool completely. This prevents steam from causing sogginess in the salad. We recommend cooling for at least 30 minutes at room temperature before refrigerating.
2. Prepare Mix-ins Early
Dice the celery, red onion, and hard-boiled eggs uniformly and place them in an airtight container. This step can be done up to one day ahead. Storing these chopped ingredients separately keeps their textures crisp and bright when they are folded into the salad later.
3. Make the Dressing in Advance
Whip up the mayo, yellow mustard, apple cider vinegar, granulated sugar, and fresh lemon juice dressing and keep it chilled in the fridge. Making the dressing a few hours or a day before allows the flavors to meld beautifully, enhancing the tangy creaminess.
4. Assemble Close to Serving Time
For the best results, combine the cooled potatoes, mix-ins, and dressing just before serving. This helps maintain the texture contrast between the creamy dressing and crunchy vegetables. Once combined, refrigerate the salad for at least one hour to let flavors blend.
Storage and Timing Table
| Step | When to Complete | Storage Recommendation |
|---|---|---|
| Boil and cool potatoes | Up to 1 day ahead | Refrigerate in a shallow container |
| Chop vegetables and eggs | Up to 1 day ahead | Airtight container in fridge |
| Prepare dressing | 1 day ahead or a few hours | Covered jar or bowl in fridge |
| Mix and refrigerate salad | Within 1 hour before serving | Covered bowl in fridge |
“Assembling the salad late and chilling it before serving is the secret to balancing freshness and flavor in our Underwood’s Potato Salad. This strategy allows each bite to offer the perfect blend of creamy and crisp sensations.”
By following these make-ahead steps, we save time on the day of our event and guarantee a vibrant, well-textured potato salad that will impress family and friends alike.
Serving Suggestions
To enhance the enjoyment of Underwood’s Potato Salad Recipe, consider these versatile serving ideas that complement its creamy texture and balanced flavors perfectly.
- Pair with Grilled Meats: This potato salad shines alongside grilled chicken, ribs, or burgers. The creamy tangy dressing contrasts beautifully with smoky, charred flavors.
- Serve as a Picnic Staple: Pack chilled portions in airtight containers for picnics. It holds well and keeps its texture intact, making it a crowd favorite outdoors.
- Accompany Seafood Dishes: Try pairing it with grilled salmon or fried shrimp. The crisp celery and zesty mustard in the salad add brightness to rich seafood plates.
- Include in Sandwich Platters: Serve as a side with deli sandwiches or wraps for a classic deli-inspired meal. Its creamy consistency pairs well with crunchy breads.
- Add a Fresh Herb Garnish: Sprinkle freshly chopped parsley or dill on top before serving to elevate visual appeal and add a subtle herbaceous note.
Ideal Portions for Various Settings
| Occasion | Suggested Serving Size (per person) | Notes |
|---|---|---|
| Family Dinner | ½ cup (125 g) | Serves 4-6 people comfortably |
| Picnic/BBQ | ¾ cup (180 g) | Slightly larger portion for outdoor eating |
| Potluck Party | ⅓ cup (80 g) | Pair with multiple sides for variety |
“Serving Underwood’s Potato Salad chilled and fresh enhances its flavor harmony and keeps every bite refreshing.”
- Serving Temperature: Always serve the potato salad cold or slightly chilled for optimal taste and texture.
- Accompaniments: Fresh bread rolls or crisp green salads complement this dish by balancing textures and flavors.
By thoughtfully pairing Underwood’s Potato Salad with these main courses and garnishes, we ensure every meal is both satisfying and memorable.
Storage Instructions
Proper storage of Underwood’s Potato Salad is essential to preserve its creamy texture and fresh flavors. Follow these steps to keep your potato salad delicious and safe to eat:
- Refrigerate Promptly
After assembling the salad, transfer it to an airtight container. Refrigerate within two hours to prevent bacterial growth.
- Use an Airtight Container
Seal the salad tightly with a lid or plastic wrap. This prevents absorption of other fridge odors and keeps moisture balanced.
- Ideal Temperature
Store the salad at a consistent refrigerator temperature between 34°F and 40°F (1°C to 4°C). This range ensures freshness and safety.
- Consume Within 3–4 Days
For optimal taste and safety, eat leftovers within 3 to 4 days. Discard if any off-odor or discoloration appears.
- Avoid Freezing
Freezing is not recommended because it will alter the salad’s creamy consistency and cause separation of ingredients.
Storage Timeline at a Glance
| Step | Detail |
|---|---|
| Refrigeration Time | Within 2 hours |
| Storage Temperature | 34°F to 40°F (1°C to 4°C) |
| Shelf Life in Refrigerator | 3 to 4 days |
| Freezing | Not recommended |
“Storing your Underwood’s Potato Salad correctly extends its freshness while maintaining the perfect flavor balance.“
When ready to serve, take the salad out of the fridge about 15 minutes before to allow flavors to slightly soften. Avoid leaving it out longer than two hours at room temperature.
By following these storage instructions, we ensure every scoop of Underwood’s Potato Salad stays as satisfyingly creamy and flavorful as the moment it was made.
Conclusion
Underwood’s Potato Salad stands out as a timeless favorite that’s easy to make and sure to please any crowd. Its blend of creamy dressing and crisp veggies creates a perfect balance that complements a variety of dishes. By paying attention to preparation and storage tips, we can enjoy this salad at its freshest and most flavorful.
Whether it’s a casual picnic or a festive family gathering, this recipe is a reliable go-to that brings comfort and satisfaction to the table. Let’s keep this classic in our culinary rotation and continue sharing its delicious simplicity with everyone we serve.
Frequently Asked Questions
What makes Underwood’s Potato Salad recipe unique?
Underwood’s Potato Salad stands out for its creamy texture, balanced tangy and sweet dressing, and the use of Yukon Gold potatoes. The combination of fresh vegetables and traditional hard-boiled eggs results in a flavorful, nostalgic salad perfect for gatherings.
Which type of potatoes is best for this recipe?
Yukon Gold potatoes are best because of their buttery flavor and smooth, firm texture, which holds well after boiling without becoming mushy.
Can I prepare Underwood’s Potato Salad in advance?
Yes, you can prepare components like dressing and mix-ins ahead of time. It’s best to assemble the salad close to serving to keep textures fresh and contrast sharp.
What are the key ingredients in the dressing?
The dressing includes mayonnaise, yellow mustard, apple cider vinegar, granulated sugar, and fresh lemon juice, balanced to create a creamy and tangy flavor that complements the potatoes.
How should I store leftover potato salad?
Store leftovers in an airtight container in the refrigerator between 34°F and 40°F. Consume within 3 to 4 days for best taste and safety. Avoid freezing, as it negatively affects texture.
What dishes pair well with Underwood’s Potato Salad?
This potato salad pairs excellently with grilled meats, seafood, and deli sandwiches, making it a versatile side dish for picnics, barbecues, and family dinners.
How can I prevent the salad from becoming soggy?
Cool boiled potatoes on a baking sheet before mixing and assemble the salad just before serving to maintain a fresh, firm texture and avoid sogginess.
Is it important to chop the vegetables uniformly?
Yes, uniform chopping of celery, red onion, and pickles ensures balanced textures and flavors, enhancing the overall eating experience.