Potato Salad from Golden Chick features tender, diced potatoes mixed with creamy mayonnaise, tangy mustard, chopped celery, and hard-boiled eggs, delivering a rich, flavorful side dish with a smooth and slightly crunchy texture.
Equipments
- Large pot
- Colander
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spoon or spatula
- Saucepan (for boiling eggs)
Ingredients
- 3 lbs (1.4 kg) potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 stalks celery
- 4 large eggs
- Salt
- Black pepper
When preparing Potato Salad from Golden Chick, choosing the right type of potatoes is essential; waxy potatoes like Yukon Gold or red potatoes hold their shape well and provide a creamy texture. Mayonnaise forms the base of the dressing, so opt for a full-fat variety to achieve the rich, smooth consistency characteristic of the original recipe. Fresh celery adds a subtle crunch, enhancing the salad's texture, while hard-boiled eggs contribute additional protein and creaminess. Seasoning with salt and black pepper should be adjusted to your taste to balance the tanginess of mustard and richness of mayonnaise. This Potato Salad from Golden Chick copycat recipe allows you to recreate a classic, flavorful side dish that pairs perfectly with fried chicken or barbecue.
Instructions
- Wash, peel, and dice the potatoes into uniform cubes.
- Fill a large pot with water, add a pinch of salt, and bring to a boil.
- Add diced potatoes to the boiling water and cook until fork-tender, about 10-12 minutes.
- Drain potatoes in a colander and let cool.
- Place eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, turn off heat, cover, and let eggs sit for 10-12 minutes.
- Drain eggs, cool under cold running water, peel, and chop.
- Wash and finely chop celery.
- In a mixing bowl, combine mayonnaise, mustard, chopped celery, and chopped eggs.
- Add cooled potatoes to the bowl.
- Mix gently with a spoon or spatula until well combined.
- Season with salt and black pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
Substitution
Potato Salad from Golden Chick copycat menu can be easily adapted by substituting Greek yogurt for mayonnaise to reduce calories while maintaining creaminess. If celery is unavailable or you prefer a milder crunch, diced cucumbers or green bell peppers make excellent alternatives. Hard-boiled eggs can be omitted or replaced with diced pickles or capers for added tang and texture. When boiling potatoes, selecting waxy varieties like Yukon Gold helps achieve a tender yet firm consistency that holds well in the salad. Be sure to season gradually, tasting as you go to balance salt and pepper according to your preference.
Tips
Make sure to dice the potatoes into uniform cubes to ensure even cooking and avoid mushy or undercooked pieces in your potato salad. When boiling eggs, remove the pot from heat once the water reaches a boil and let them sit covered to prevent overcooking and achieve creamy yolks. Cool both potatoes and eggs thoroughly before mixing to maintain the salad's creamy texture and prevent it from becoming watery. Your potato salad will develop deeper flavors if chilled for at least one hour before serving.
Nutritions
Potato Salad from Golden Chick provides a balanced source of carbohydrates from 3 lbs of potatoes, supporting energy needs. The 1 cup of mayonnaise contributes healthy fats, while the 4 large eggs add high-quality protein and essential vitamins such as B12 and D. Celery offers dietary fiber and vitamin K, enhancing digestion and bone health. Your serving will also include moderate sodium levels from mustard and seasoning, so adjust salt accordingly to fit your nutritional goals.
Storage
Store your Potato Salad from Golden Chick in an airtight container to prevent moisture loss and maintain freshness. Keep it refrigerated at or below 40degF (4degC) to ensure food safety and preserve the creamy texture of the mayonnaise and mustard dressing. Consume within 3 to 5 days to enjoy the best flavor and avoid spoilage.
Variation or Alternatives
You can enhance the potato salad by substituting Greek yogurt for half of the mayonnaise, adding a tangy, healthier twist. Roasting the potatoes instead of boiling them will impart a caramelized flavor and firmer texture. Incorporating chopped pickles or a splash of pickle juice can boost the salad's acidity and crunch. For a smoky depth, try adding diced cooked bacon or smoked paprika to the mix.
Allergies
Potato Salad from Golden Chick contains common allergens such as eggs and mayonnaise, which often contains eggs or soy-based ingredients. Celery may also trigger allergic reactions in sensitive individuals. Be sure to check ingredient labels and consider your personal allergy profile before enjoying this dish.
Why this recipe?
Golden Chick's Potato Salad is cherished for its creamy texture and perfect balance of tangy and savory flavors, made with fresh ingredients like boiled potatoes, mayonnaise, mustard, and a hint of vinegar. The recipe offers a nostalgic taste that complements the restaurant's signature fried chicken meals, enhancing your dining experience. Trying to make a copycat version allows you to enjoy this beloved side dish at home, customizing the flavors to suit your preferences while saving money. Your homemade Potato Salad can capture the authentic Southern charm that Golden Chick is known for.