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?
Cook Time
Ingredients
- 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
Instructions
- 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.
What is your favorite addition to potato salad?
Comments
AUTHORYou will have to share her recipe... I've been putting together a family cookbook for my family and friends. Posting recipes on here is really helping me get them set up properly. And I get to share them!
Is there a better summer dish? I think not, and nobody made potato salad like my mother. I haven't had anything that good since she died...but I will try yours. Thank you!
