Southern · salad

Potato Salad

Potato Salad reads sweetness 5.1, sourness 4.5 and richness 4.0 on Palate's 0–10 flavor X-ray — a Southern salad, about 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sweetness 5.1 · Sourness 4.5 · Richness 4.0 · Salinity 3.1 · Umami 2.9 · Allium 2.7 · Funk & Ferment 1.6 · Warm Spice 1.3 · Herbaceous 1.3 · Earthy 1.2 · Fruity 1.1 · Bitterness 0.9 · Heat 0.8 · Citrus 0.7 · Floral 0.6

What's in it (12)

Time & effort: about 20 min (15 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 106.1 kcal, 3.7 g protein, 4.2 g fat, 13.3 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Boil cubed potatoes in salted water until just tender, then drain and cool.
  2. Fold in mayonnaise, mustard, relish, celery, chopped eggs, and onion, and season with vinegar, sugar, salt, and pepper.
  3. Refrigerate at least an hour before serving dusted with paprika.

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Keep reading: what sweetness, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.