Potato Salad

How To Make one of The Best Potato Salad Recipes you will ever have – Today I’m sharing my recipe . I make the traditional mustard, pickle, and hard-boiled egg potato salad. It’s simple and so yummy !

I make mine by feel, the same way I have always made it , and you only need a few ingredients.

• Yukon Gold potatoes or Klondike Goldust potatoes – or use Russets
• Mayonnaise – your favorite brand
• Refrigerated pickle relish 
• Yellow mustard – or 1 part yellow + 1 part dijon
• Apple cider vinegar
• Celery seeds
• Paprika
• Hard-boiled eggs – peeled and chopped
• Celery stalks – diced
• Sweet onion – diced
• Fresh chopped dill
• Salt and pepper

How to make my potato salad

1) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Start the potatoes in a large pot of cold water and bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes

Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.

Chop the potatoes when they are soft; this saves time on the peeling and chopping.

Next, mix all the dressing ingredients together in a large bowl. Use your favorite mayonnaise as the base.

I know better than to tell you what brand to use… Mayonnaise is an intensely personal condiment!

Mix a large amount of sweet pickle relish into the dressing.

Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing

If you can’t find “good relish”, finely dice firm refrigerated sweet pickles instead.

Make sure to use yellow mustard for flavor and color. Sometimes I add half yellow mustard and half dijon mustard, but if it’s going to be one or the other, you have to use classic yellow mustard.

Apple cider vinegar, celery seeds, and a little bit of paprika round out the dressing flavor.

Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

The onions are a point of discrepancy for some … Personally, I would always choose scallions over any other raw onion.

Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle.

When possible, make this recipe the day before you plan to serve it.

However, if you don’t have time to make it a day ahead, refrigerate the recipe for as long as humanly possible before mealtime.

Give my recipe a try I guarantee you will not be disappointed!

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Love,

Cynda