Perfect Potato Salad
This recipe belongs to my mother, Pauline. It's essentially a traditional American salad. However, keep in mind that if you choose to include onions, opt for sweet onions and finely chop them with a razor-sharp knife. Let the potatoes cool to room temperature before adding the dressing, and always be sure to taste for salt.
Ingredients
- 3 pounds large russet potatoes
- ¼ cup kosher salt
- 10 cups cold water
- ½ cup finely diced celery
- 2 tablespoons finely diced sweet onion (Optional)
- 2 tablespoons chopped fresh parsley
- 3 large, hard-boiled eggs, peeled and cut into chunks
- 1 teaspoon chopped fresh chives for garnish.
- 1 pinch paprika for garnish
Dressing
- 1 ¼ cups mayonnaise, or more if needed
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- cayenne pepper to taste
Instructions
- Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition
Calories: 279kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 3gCholesterol: 62mgSodium: 2282mgPotassium: 519mgFiber: 2gSugar: 1gVitamin C: 8mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!