The Best Potato Salad

8 Jul

Potato saladI love my homemade potato salad, and it’s not hard to make!

First some tips about the potatoes. It’s best to use a waxy thin-skinned type like Yukon Gold or red potatoes, or small “new” potatoes. If you do, you can keep the skins on when you cut them up for the salad, and they hold their shape better than baking potatoes. If all you have is baking potatoes, don’t worry. Boil the potatoes, and then peel them as soon as they’re cooked — the skin will zip right off.

And here’s a foolproof method for making hard-boiled eggs, for those of you who may say you can’t even boil an egg. It works for any number of eggs, as long as they’re in a single layer in the pot. Cover the eggs with cold water and bring to a full, rolling boil. Then turn off the heat, cover the pot and let them sit, covered, for 15 minutes. Drain and place  immediately in ice water to cover, until the eggs are cool.

This method cooks the eggs completely without giving you that unattractive gray ring around the yolk. What this method doesn’t do is make the eggs easy to peel. The ice-water bath helps a bit, but if eggs are hard to peel it’s usually because they’re too fresh! Really fresh eggs don’t have that little air pocket that develops between the white and the shell. For hard-boiled eggs, it’s best to use eggs that have been in your fridge at least a week after purchase.

Ingredients:

1 lb. waxy potatoes, such as red or Yukon Gold
1 hard-boiled egg
1 stalk celery, sliced
1 large or 2 small scallions, sliced (or use 2 Tbs. minced red onion)
¼ cup mayonnaise
2 Tbs. cider vinegar
½ tsp. celery seed
½ tsp. salt, or more to taste
black pepper to taste
paprika

Directions:

Wash the potatoes and cut off any imperfections but don’t peel them.
Place the potatoes in a large pot, cover with cold water, and bring to the boil. Reduce heat and cook until the potatoes are soft, about 15 or 20 minutes (test by sticking a knife into the largest potato).

Rinse the potatoes in cold water, drain completely, and cut them into 1-inch cubes. Place in a large bowl.

Chop the hard-boiled egg and add to the potatoes along with the sliced celery and scallion. Add the celery seed, salt and pepper.

Combine the vinegar and the mayonnaise and mix well, then pour the mixture over the potatoes and stir well.

If the potato salad seems too dry, add a little more mayo and vinegar in the same proportions (twice as much mayo as vinegar). Taste, and correct the seasoning if necessary.

Sprinkle the top with paprika to add a dash of color.

Serves 6

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3 Responses to “The Best Potato Salad”

  1. Susan Naidoff Holliday July 8, 2014 at 9:44 pm #

    This is just about the same as my go-to potato salad, which is as close to Mom’s as my taste can recall. Her potato salad was one of the dishes she did very well and we all enjoyed it–at least that’s how I remember it! She’d ask Dad to taste it to see if it needed more salt. And she insisted on making it the day before “so the flavors could meld.”

    Once when Grandma Anna was looking after us, she made potato salad in the afternoon and we ate it that evenng. I was so surprised–I didn’t think it was possible!

  2. gannonham July 31, 2014 at 1:06 pm #

    Thanks for the recipe, looks yummy!
    Here’s my go-to potato salad recipe: http://sweetseatstreats.wordpress.com/2014/07/14/homestyle-potato-salad/

  3. Barbara Seiden November 11, 2014 at 1:44 pm #

    Looks as good as my mom’s potato salad! Thanks! Will have to try it!

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