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Tangy Potato Salad
For so many years, I thought I hated potato salad. But, I played around with a tangier version and developed a recipe I really like. The vinegar, pickles and mustard work together to create a great taste that works perfectly with BBQ meats.
- 12-15 red potatoes or small Yukons
- 1 Tbsp mayo
- 1 Tbsp mustard, I use regular yellow, but use your favorite
- 1 Tbsp white vinegar
- 1 tsp dried dill weed
- ½ tsp celery seed
- 1/8 tsp cayenne pepper
- 1 tsp sweet relish
- 1 tsp dill relish
- Fill a large stock pot about ¾ full with water and boil (covering it will help it boil a little faster) Salt the water with a few large pinches only once it has started boiling.
- Carefully put your washed potatoes in the stockpot and boil until tender – if you insert a fork into the potato, it should slip off easily if it is finished. This should take about 20 minutes or so for these small potatoes. Take them off the heat and use a slotted spoon to remove them from the water or use a strainer.
- While the potatoes are boiling, whisk together the remaining ingredients, from mayo to dill relish, in a large bowl.
- While the potatoes are still warm, cut them into large chunks or varying sizes. Put the potatoes in the bowl with the vinegar dressing and mix. I like to use a fork so I can smash some potatoes and cut others into smaller sizes to make a rustic salad.
- Feel free to adjust the seasoning once it is fully mixed, but keep in mind that it will get stronger as it cools and the flavors meld together. You can serve it warm, but I prefer to cool it in the fridge for at least two hours. It is even more DELICIOUS the next day!