Classic Potato Salad

Classic Potato Salad

This classic potato salad recipe is a Memorial Day staple. While I’m not a huge fan of potato salad and don’t eat if often, I do prefer it prepared simply. I’ve had all sorts of versions, some with so many eggs it is yellow, some with lots of mustard, and some which is sweet from relish; you can modify this recipe to incorporate any of those elements.  We were fortunate enough to be invited to a friend’s cottage this Memorial Day weekend and the only condition was that I make the potato salad. I was more than happy to oblige. I did have a bit of a potato tragedy – a one pound bag of Yukon gold potatoes cooked down to almost nothing. Luckily we had an extra bag of redskin potatoes. The near tragedy had a positive outcome – I actually really liked the combination of the two types of potatoes. The Yukons have a softer consistency, while the redskins maintained their firmness, so the combination of the two was great. We enjoyed the potato salad with beef tenderloin which was perfectly marinated and grilled. It just so happened that it was my birthday, so we celebrated a little bit more than usual! Serves 10 (with leftovers).

INGREDIENTS:

  • 5 Lbs. Boiling Potatoes (Yukon Gold, White Potatoes, or Redskins)
  • 6 large Eggs
  • 5 Stalks of Celery- chopped
  • 1 Large Sweet Onion- finely chopped
  • 1 1/4 Cups Mayonnaise
  • 2 tsp. Dry Mustard
  • 2 TBS. Dried Dill
  • 1 tsp. Celery Salt
  • 2 tsp. Salt
  • 1 tsp. Fresh Ground Pepper

INSTRUCTIONS:

Fill a large saucepan with water and add eggs. Bring to a boil and turn off heat. Allow eggs to stay in water for 18 minutes. In the meantime, fill a stockpot with water and bring to a boil. Peel potatoes and cut into 3/4 inch cubes. Add potatoes to boiling water and cook until fork tender but not soft (about 6-8 minutes). Drain potatoes and run under cold water to stop the cooking process. Peel hard boiled eggs and chop. In a large bowl, combine all ingredients except mayonnaise and salt and pepper. Add 1 cup of mayonnaise and mix thoroughly; add remaining mayonnaise as needed. Season with salt and pepper. Chill before serving.

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One response to “Classic Potato Salad

  1. Pingback: Fourth of July Dinner | Kath's Kitchen Sync

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