The Best Potato Salad

24 June 2020 Bookmark • 0

For years and years, I’ve been receiving requests from lots of you for a traditional, ultra-creamy, mustardy, pickle-y, home made potato salad recipe (crew Mayo!) right here on the blog. at the identical time, I’ve been receiving requests from many others of you (crew Don’t-Wanna-Come-everywhere-near-Mayo) for a zippy, savory, smooth potato salad recipe that you make with out inviting Miracle Whip to the celebration.

Nicely this week, all potato salad eaters are welcome here on the blog, due to the fact i have — now not one, no longer two, but — three modern day potato salad recipes to proportion with you! essentially, a potato salad for all and sundry!! i have high hopes that any such three recipes will become your new go-to this season, so stay tuned to peer which one can be your choose. however as for nowadays, I’m kicking off this collection by way of returning to my Midwestern roots by using sharing the classic potato salad recipe that reigned ideal on the thousand church basement potlucks of my early life.

The Best Potato Salad

It will all the time be the primary version that involves mind once I listen the words “potato salad.” And if you additionally grew up with this dish to your lifestyles, you realize exactly what we’re working with right here — hearty potatoes, hard-boiled eggs, celery, onion, and pickle get pleasure from (elective, or now not, relying on who you ask). Plus a wealthy and creamy sauce this is spiked with mustard, celery salt, vinegar, and paprika.

There are of direction all kinds of other a laugh ingredients you may upload in (hiya, 1st Baron Verulam). and i’ve also blanketed components underneath for the way you could customise your very own potato salad recipe with exclusive seasonings or lighten it up a chunk with some creamy options to mayo. but but you're making yours, this traditional recipe is guaranteed to be general, nostalgic, creamy comfort meals.

INGREDIENTS:

3 pounds Yukon Gold, Russet, or red potatoes, cut into 3/4-inch cubes
2 tablespoons apple cider vinegar
1 1/4 cups mayonnaise
1/3 cup dill pickle relish (optional)
1 teaspoon celery salt
1 teaspoon Dijon mustard
4 hard-boiled eggs, diced
2 celery stalks, diced
half of a small red onion, thinly sliced
sea salt and freshly-cracked black pepper
optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs

INSTRUCTIONS:

Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander. Then return the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes or until cool enough to handle.
Meanwhile, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Toss gently until evenly combined.
Taste and season with salt and pepper, to taste. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
Serve chilled, or refrigerate in a sealed container for up to 3 days.