Maya Angelou's Cold Potato Salad

Indulge in the timeless comfort of Maya Angelou's Cold Potato Salad, a soulful recipe that elevates a picnic and barbecue staple to pure poetry. Featuring tender Russet potatoes, creamy mayonnaise, tangy yellow mustard, and the subtle sweetness of pickle relish, this dish achieves a perfect balance of flavor with every bite. Crunchy celery and red onion add a refreshing contrast, while chopped hard-boiled eggs bring richness to the mix. A sprinkle of paprika and fresh parsley provides the perfect finishing touch for an eye-catching presentation. With its simple preparation and deep, savory taste, this cold potato salad is the ultimate crowd-pleaser for summer gatherings or family dinners—served chilled and packed with love, just as Maya Angelou intended.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 2 tablespoons Sweet pickle relish
• 2 medium Celery stalks
• 1 small Red onion
• 4 Hard-boiled eggs
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika (for garnish)
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Wash and peel the potatoes. Cut them into bite-sized cubes, roughly 1 inch in size.

Step 2

Place the potato cubes in a large pot and cover with water. Add a pinch of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat and cook the potatoes for 10-12 minutes, or until they are fork-tender but not falling apart.

Step 4

While the potatoes are cooking, finely dice the celery and red onion.

Step 5

Peel and chop the hard-boiled eggs into small pieces.

Step 6

Once the potatoes are done, drain them and let them cool completely. To speed up the process, you can spread them out on a baking sheet.

Step 7

In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, salt, and ground black pepper. Stir well to create a creamy dressing.

Step 8

Gently fold the cooled potatoes, diced celery, red onion, and chopped eggs into the dressing. Mix until everything is well-coated, being careful not to mash the potatoes.

Step 9

Taste and adjust seasoning with more salt and pepper, if needed.

Step 10

Transfer the potato salad to a serving dish and sprinkle the top with paprika and fresh parsley for garnish.

Step 11

Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.

Step 12

Serve cold and enjoy!

Nutrition Facts

Serving size	(1737.5g)

Amount per serving	% Daily Value*
Calories	3130.9

Total Fat 194.2g	0%
Saturated Fat 22.2g	0%
Polyunsaturated Fat 3.6g
Cholesterol 1057.3mg	0%
Sodium 3991.3mg	0%
Total Carbohydrate 300.2g	0%
Dietary Fiber 23.0g	0%
Total Sugars 25.2g
Protein 58.1g	0%

Vitamin D 200IU	0%
Calcium 337.2mg	0%
Iron 16.9mg	0%
Potassium 6554.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 7.3%

Carbs: 37.7%