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.
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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- 4 medium potatoes
- 2 hard boiled eggs diced
- 1 rib celery diced
- 1 green onion diced
- 3/4 cup mayonnaise
- 1 heaping teaspoon yellow mustard
- 2 teaspoons relish
- 2 tablespoons white vinegar
- salt & pepper
Ingredients
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- Leaving the potatoes whole and the skins on, wash the potatoes. Cover them with cold water in a medium saucepan and add a pinch of salt. Cover the pot and bring to boil over high heat. When water begins to boil, remove the lid and continue boiling for about 25 minutes or until potatoes are fork tender.
- Meanwhile, dice the green onion, celery, and hard boiled eggs and put them in a medium mixing bowl.
- In a small mixing bowl, combine the mayonnaise, mustard, relish, vinegar, and salt and pepper.
- When the potatoes are cooked, allow to cool for a few minutes. Then using either a clean kitchen towel or the back of a pairing knife, remove the skins. Cut the potatoes into bite size pieces and add them to the vegetables.
- Pour the dressing over the potatoes and mix until everything is evenly coated. Refrigerate until the salad is cold and serve.