I don’t think anybody actually enjoys making potato salad. I’d like to know who the first person was that said – “Hmmm. I really feel like cubing a crap ton of potatoes, today!!”
Still, you have to admit it’s high in yum and comfort factor. So we do it.
I know, I know. I’m supposed to say – this is THE best potato salad recipe that I got from my grandmother, who used to make it every day in summer for me while I played on the tire swing with my cousin and it was sooooo delicious!
Truth is, I have no idea what my grandmother’s cooking tasted like. Either one of them. I’ve heard tell, but…
Anyway, this is a really good recipe. Have fun cubing!
Classic Potato Salad
Kenny MacKenzie
Sometimes you just gotta have the classic version…
1/4cupsweet or dill relish(I make my own by chopping up pickles and pickled carrots)
1/2medium red oniondiced
2medium stalks of celerydiced
2tspsugar
1tspcelery seed
1/4cupfresh dillminced
salt and fresh ground black pepper to taste
paprika for garnish
Instructions
Since the salad needs to be cooled, and the flavors come together while in the fridge, plan to make a few hours or even the night before.
Wash potatoes. Cut in half. Put in a large pot. Add cold water until all potatoes are covered by 1". Salt the water.
Bring to a gentle boil, then simmer until fork tender, 20-25 minutes. Check earlier so you don't get mushy potatoes.
Drain and allow to cool and dry.
In a large bowl, combine celery, onion and relish.
In a medium bowl, combine mayo, mustard, vinegar, sugar, celery seed and dill. Whisk til combined.
Once cooled, slice potato halves in about 3/4" slices, then chop the slices into 3/4" cubes. You can always slice and cube 1/2" if you prefer smaller bites.
Add potatoes to the veggies and relish. With a rubber spatula, add mayo dressing to the large bowl. With a wooden spoon, gently stir until combined.
Cover and seal and place in fridge to cool for at least a few hours.
Garnish when serving with a light sprinkle of paprika. Lasts 3-4 days in fridge.
Keyword cold, potato, salad
Music to cook by: Philip Martin – Gottschalk piano music