American potato salad is such a classic summer side dish. It tastes great alongside anything barbecued. Today, I see many variations of potato salad at the deli. Some are loaded with bacon and cheese, while others are made with red potatoes and have a classy look about them. This recipe sticks pretty close to the traditional.
I like to add hard boiled eggs to my recipe. I think it adds to the creaminess. I also put in some vinegar to add a tang that lightens up the potato salad.
Here’s a couple tricks I’ve learned along the way. One, is to boil the potatoes whole and with the skins on. This keeps the potato from absorbing a lot of water. After the potatoes are cooked, I let them cool a bit and then take a towel to rub off the skin or use the back of a pairing knife.
Another trick is to cut the potatoes into bite-sized pieces. This way when you take a bite you’re getting a good ratio of dressing to potato.
Finally, if you combine all of the dressing ingredients in a bowl and then pour it onto the potatoes and vegetables, I find it easier to mix and the potatoes keep their shape better. Although, I usually just toss everything together at once and that works too!
Whether you’re having barbecue for dinner or hamburgers and hot dogs, this potato salad is sure to be a hit.