Ima'S Potato Salad
This chef-curated Ima'S Potato Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 34g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 427 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Ima'S Potato Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ima'S Potato Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ima'S Potato Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 2 pounds russet potatoes, peeled
- 3/4 cup mayonnaise
- 1 cup frozen peas and carrots,
- thawed
- 6 hard-cooked eggs, chopped
- 6 Israeli-style pickles, chopped
- 1/2 cup spicy mustard
- salt and pepper to taste
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Place the potatoes into a large pot and cover with salted waterStep 2: Technique & Execution
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutesStep 3: Technique & Execution
Drain and allow to steam dry for a minute or twoStep 4: Technique & Execution
Finely chop the hard-cooked eggs and the picklesStep 5: Technique & Execution
When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dishStep 6: Technique & Execution
Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combineChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 427 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 34g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 27g | Complex, slow-digesting dietary fiber |
| Fat | 16g | Wholesome dietary lipids for micronutrient absorption |
Ima'S Potato Salad
This chef-curated Ima'S Potato Salad offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Place the potatoes into a large pot and cover with salted water
Technique & Execution: Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes
Technique & Execution: Drain and allow to steam dry for a minute or two
Technique & Execution: Finely chop the hard-cooked eggs and the pickles
Technique & Execution: When they're cool enough to handle, cube the potatoes and transfer them to a 9x13-inch dish
Technique & Execution: Stir in the chopped eggs, pickles, mayonnaise, mustard, and the peas and carrots and mix gently to combine
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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