I truly do not care what anyone says. I dream of potato salad all year round, and we have finally reached its peak season.
The simple American homestyle potato salad breaks all boundaries for foodies. There is no possible way that you cannot be a fan of this delicious side dish. Whether it comes pre-made in a plastic tub at your grocery store, behind the glass counter at a well known deli, or straight from your grandmothers hands, it is always good. I can be a food snob, not going to lie. However, when it comes to potato salad, I want it simple. I want mayonnaise, not greek yogurt or some lightened up alternative. I want it with regular o'l Yukon gold potatoes, not red potatoes or some fancy fingerlings. I also would prefer it to be slopped onto my paper plate (yes this is the one time you can use the word "slopped"), preferably next to a hot dog or hamburger. Potato salad truly brings happiness to me.
I know there is some world wide debate over Hellman's mayo and Miracle Whip. I grew up and reside in Connecticut where we don't have epic battles over food brands. I honestly, have no clue what Miracle Whip is but I'm not here to judge it. My recipe calls for mayonnaise but if you are a Miracle Whip follower, feel free to use it. Nobody should feel angry or territorial when it comes to potato salad. The one rule I have deals with the potato itself. The best kind to use is Yukon Gold. You want it waxy so it can hold its form. Russet potatoes just lead to a mashed potato salad.
I'm not trying to be fancy with this recipe. Potato salad doesn't need to be leveled up. It's good just as it is. It's certainly not the must colorful thing I have posted on my feed but I'm fine with that. I'm here to bring good recipes. So enjoy it this fourth of July.
Ingredients:
5 pounds Yukon gold potatoes
3 tbsp white vinegar
1 cup mayonnaise
1/2 cup chopped pickles or relish
4 hard boiled eggs
3 tbsp yellow mustard
1/2 cup sliced red onion
4 celery stalks diced
2 tsp salt
1 tsp ground pepper
1 tsp celery salt
1 tbsp celery seed
optional: sweet or smoked paprika, Old Bay seasoning
Place potatoes in a large stock pot and cover with cold water. I leave the skin on, but you can peel them as well. Bring to a boil and cook for 10 - 15 minutes until you can pierce through the potatoes with a fork. Strain potatoes and set aside to cool. Once cooled, dice into 3/4 inch thick cubes. Place into a large mixing bowl and drizzle on the white vinegar. Let the potatoes rest for 15-20 minutes. Add mayonnaise, relish/pickles, eggs, mustard, red onion, and celery to the potatoes. Stir to combine. Season with salt and pepper, celery salt, and celery seed. Place in the refrigerator to rest for 2 hours. The longer it sits, the better.
5 pounds Yukon gold potatoes
3 tbsp white vinegar
1 cup mayonnaise
1/2 cup chopped pickles or relish
4 hard boiled eggs
3 tbsp yellow mustard
1/2 cup sliced red onion
4 celery stalks diced
2 tsp salt
1 tsp ground pepper
1 tsp celery salt
1 tbsp celery seed
optional: sweet or smoked paprika, Old Bay seasoning
Place potatoes in a large stock pot and cover with cold water. I leave the skin on, but you can peel them as well. Bring to a boil and cook for 10 - 15 minutes until you can pierce through the potatoes with a fork. Strain potatoes and set aside to cool. Once cooled, dice into 3/4 inch thick cubes. Place into a large mixing bowl and drizzle on the white vinegar. Let the potatoes rest for 15-20 minutes. Add mayonnaise, relish/pickles, eggs, mustard, red onion, and celery to the potatoes. Stir to combine. Season with salt and pepper, celery salt, and celery seed. Place in the refrigerator to rest for 2 hours. The longer it sits, the better.
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