Cold Salad,  Easy

Classic Potato Salad

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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…
Course Side Dish
Cuisine American
Servings 8 decent servings
Calories 5550 kcal

Ingredients
  

  • 3 lbs regular red-skin potatoes
  • 1 cup + 2 TBSP mayonaise
  • 3 tsp apple cider vinegar
  • 1/4 cup stone ground mustard
  • 1/4 cup sweet or dill relish (I make my own by chopping up pickles and pickled carrots)
  • 1/2 medium red onion diced
  • 2 medium stalks of celery diced
  • 2 tsp sugar
  • 1 tsp celery seed
  • 1/4 cup fresh dill minced
  • 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

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