Classic Potato Salad
Servings 4
Equipment
- Large saucepan
Ingredients
- 2 lbs russet potatoes, peeled & cut into ¾-inch pieces
- 1 tbsp kosher salt, (for the potato cooking water)
- 2 tbsp white vinegar
Dressing:
- ½ cup mayonnaise
- 1 stalk of celery, finely diced
- 3 tbsp dill pickles + 1 tbsp pickle juice **OR 3 tbsp sweet pickle relish
- 2 tbsp red or yellow onion, finely diced
- 2 tbsp fresh chives, chopped, plus more for garnishing, if desired **You can also use fresh parsley
- ¾ tsp dry mustard
- ¾ tsp celery seed **NOT celery salt
- Pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
- 2 hard boiled eggs, peeled & chopped
Instructions
- Cook the potatoes by placing the potatoes and 1 tablespoon of kosher salt with enough water to cover the potatoes by 1 inch, in a large saucepan.
- Bring to a boil over medium-high heat, reduce the heat to medium, and simmer the potatoes for 8-10 minutes, or until fork-tender. Side Note: Don't overcook the potatoes, or your potato salad will be mushy.
- Season the potatoes by draining them well, then gently dump them into a large bowl. Immediately drizzle the vinegar over the hot potatoes and gently toss them with a rubber spatula to coat them evenly; set aside to cool completely, about 20-30 minutes. Side Note: Don't skip this step! The vinegar helps flavor the potatoes.
- Make the salad dressing while the potatoes are cooling by combining the mayonnaise, celery, pickles, onion, chives, mustard, celery seeds, sugar, sea salt, and freshly cracked pepper.
- Stir well and place in the refrigerator to allow the flavors time to mingle until needed.
- Prepare the salad by gently folding the salad dressing into the cooled potatoes and chopped eggs until evenly mixed and coated.
- Top with additional chives, if desired.
- Cover and refrigerate for at least an hour before serving. Enjoy.