Amazing Potato Salad
Is there a more iconic picnic dish on the planet than potato salad? Perhaps you can, but I can’t remember my first taste. Like gravity, potato salad has been here since the beginning of time.
Let’s get down to it. There are vinegar and there are mayonnaise based potato salads. Mayo is my favorite, like we enjoy south of the Mason Dixon line.
I wish I could say this is an heirloom family recipe handed down for generations, but it’s not. On my family’s side no one ever wrote down a recipe and by the time I wanted it, it was too late. There’s a lesson there. My wife’s family on the other hand, preferred vinegar based German style salads too rough for my delicate taste buds.
This recipe has evolved over time. I included what I liked over the years and left out things I didn’t like, tweaking until I found my favorite personal version. Here’s the big reveal. I don’t like the whites of hard boiled eggs. They were one thing I definitely remember from mom’s recipe and I always had to pick around them. I solved that problem, my version is yolks only. I have to concede a sliced egg looks good, so I included one for a garnish because there is always somebody that likes a hard boiled egg.
- 3 lb red potatoes
- 1 cup Hellman’s mayo
- 3 TBL yellow mustard
- 1/2 white onion – finely chopped
- 2 hard boiled egg yolks – finely chopped
- 2 celery ribs – diced
- 1/4 tsp celery seed
- 1/2 tsp garlic salt
- 6 gherkin dill pickles – chopped
- Kosher salt to taste
- Fresh coarse ground black pepper to taste
- 1 hard boiled egg – sliced for garnish
- Paprika – sprinkle for garnish
- Place potatoes in a large pot and cover with 1 inch of salted water. Bring to a boil. Reduce to a simmer until fork tender all the way through, about 20 minutes. Drain Well. Let cool, then peel and discard skins.
- cut into bite size pieces
- Hard boil eggs: place in a pot of cold water, bring to a boil, immediately remove from heat, rest for 10 minutes in the hot water, remove from water and let cool.
- Mix your salad dressing. Mayo, mustard, garlic salt, pepper and celery seed
- Add the onions and celery to the dressing and mix
- Peel your hard-boiled eggs, reserve 2 yolks, reserve the third whole egg until ready to garnish
- Adjust salt and pepper to taste. It should be salty. When you mix it with the potatoes it will tone it down
- Pour the dressing over the potatoes and gently fold it in
- Add the dill pickle and egg yolks and gently fold them in
- Slice the hard boiled egg and use it for garnish. Sprinkle the paprika for garnish.
- Chill in the refrigerator for several hours
And just one more thing…
As a friend of mine said, “Ich liebe diesen Kartoffelsalat mehr als das deutsche Rezept”. It means this is way better than the German stuff. My feeling exactly!