Devilishly Good Potato Salad Recipe
What Makes a Good Potato Salad?
When it comes to potato salad there seems to be two trains of thought. There are those who like pickles and those who like vinegar. Personally, I don't like either one which made finding a good potato salad almost impossible. So I came up with my own. Originally it was pretty basic. It only had five ingredients: potatoes, eggs, mayo, salt, and pepper. It was not fancy, but it tasted good. Which in the end is what counts, right?
And then I had a thought... I really like deviled eggs. Deviled eggs come in many varieties, but the most basic ones have eggs, mayo, salt, and pepper - all of which are ingredients in potato salad. Why not combine the two?
- 7 Medium Russet Potatoes
- 7 Eggs
- 1 - 1 1/2 cups Best Foods Mayonnaise
- 1 tbsp. Yellow Mustard
- 2 tsp. Kosher Salt
- 1 tbsp. Fresh Ground Black Pepper
- 2 tbsp. Fresh Chives
- 3 stalks Celery
- 1 tsp. Paprika
- 1/2 tsp. Cayenne Pepper
- Rinse off the potatoes and put them in a pot. Add water to cover. Put the pot on the stove and bring to a boil over medium heat. Cook until knife slides into the potato without to much effort. Once the water comes to a boil it should take about 20 - 25 minuets, but will vary depending on the size of the potatoes. While potatoes are cooking, start the hard boiled eggs.
- Put the eggs gently in a single layer in a small pot and cover them with cold water. Bring to a boil over medium heat. Once the water reaches a boil cover the pot and remove it from the heat. Let it sit for 12 minutes. Remove eggs from the pan and put in a bowl in the refrigerator to cool down.
- Check the potatoes and when they are cooked properly remove them from the pot and put them in a bowl in the refrigerator to cool. Note: If you try to make potato salad while the potatoes are warm, you will having something closer to mashed potato salad. I usually do the eggs and potatoes earlier in the day to give them more time to cool.
- While the potatoes and hard boiled eggs are cooling down you can prepare the rest of the ingredients.
- Rinse the three stalks of celery, cut off the bottom inch and the tops, and peel the outer skin off with a vegetable peeler. Cut the stalks into strips and then dice. Set aside.
- Get the potatoes and eggs from the refrigerator. Using a small paring knife peel the potatoes. The skins should come off easily. Cut the potatoes in approximately 1/2 inch cubes. Peel the eggs by tapping each end on the cutting board and rolling gently across the board. I find peeling them under cold eater makes it easier. Rinse the eggs off and dry them. Cut in half and than in half again and then slice crossways into quarters.
- Put chopped potatoes, eggs, and celery in a large bowl. and stir till well mixed.
- Mix the mayonnaise, mustard, salt, and pepper together in a small bowl until well mixed. Using a plastic spatula stir the mayonnaise mixture into the other ingredients in the bowl. Adjust salt and pepper as needed.
- Just as I do with deviled eggs I sprinkle a little paprika and cayenne pepper over the top.
- There are many different things you can add to deviled eggs. Feel free to add your favorites.