In the event you attend a BBQ at my dad or mum’s home in the summertime, there’s a 99% likelihood you’ll be served Judy’s Baked Beans, The BEST Pasta Salad, and Dust Cake, or any combo of the three, however at all times, at all times, at all times Mother’s Traditional Potato Salad. It’s a summertime staple.
Reading: Iowa girl eats potato salad
My Mother (she cracks me up. Sure, Mother, I do know who you’re!) has made this recipe so many instances that it’s ingrained in her reminiscence, however lately I had her write it down ingredient by yummy ingredient, step by easy step. I’ve by no means truly made this recipe myself – in spite of everything, Mother at all times appears to make it finest – and was shocked to see there’s not practically as a lot mayo as I assumed, plus the recipe features a secret marinating step that offers the salad taste from the within out.
My Mother has fine-tuned this recipe over time to suit our household’s tastes – eliminating add-ins like chopped onions and celery, which we don’t love – so be happy to jazz this recipe up with any mix-ins you want. The bottom recipe, which I’m sharing right here, is a traditional, creamy, dare I say, clear, tasting Potato Salad. The one one I’ll eat. It’s SO good!!!
What Potatoes to Use for Potato Salad
Russet potatoes make for the very best traditional potato salad. You heard it right here first. We’ve tried many several types of potatoes on this salad over time, however russets are our very favourite, tried and true potatoes.
Can I Make This Aspect Dish Forward of Time?
You’ll be able to completely make this potato salad as much as two days forward of time. The flavour simply will get higher because it sits within the fridge and the flavors meld collectively.
Onward!
Tips on how to Make This Recipe
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Begin by scrubbing and peeling. 2-1/2lbs russet potatoes, which is about 4 medium-sized potatoes. Be sure that they’re all roughly the identical measurement in order that they prepare dinner evenly. Once more, we have now used numerous kinds of potatoes on this recipe over time, and russets are the very best. Belief.
Scrub the potatoes then place in an enormous pot of chilly water, carry to a boil, then prepare dinner for 20-Half-hour or till a knife will be simply inserted into the middle of every potato.
Take away the potatoes with tongs then let cool barely. Once they’re cool sufficient to deal with however nonetheless heat, use a paring knife to assist peel (it needs to be very simple) then chop the potatoes into huge chunks and place inside a big bowl.
In the meantime, combine up the dressing for the potato salad. A part of this dressing might be swirled over the nice and cozy potatoes, and half might be stirred in on the very finish earlier than serving.
In a small bowl mix 1/4 cup canola or vegetable oil, 1 Tablespoon cider vinegar (identical as apple cider vinegar) and 1 Tablespoon lemon juice. Then add 1/2 teaspoon sugar, a scant 1/2 teaspoon dry mustard, 1/4 teaspoon salt, and a heavy sprint of paprika.
Give ‘er a little stir with a fork to combine.
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Pour 3/4 of the dressing over the warm potatoes then stir and stash in the fridge for at least an hour or up to overnight. This is the “marinating” step that gives the potato salad so much flavor!
While the potatoes are still cooking, hard-boil 4 large eggs. Just pop them into a saucepan then cover the tops by 1″ with cold water. Bring to a boil, place a lid on top, then let them sit off the heat for exactly 12 minutes.
Plunge the eggs into ice water, or run under cold water for a few minutes, then lightly smash each egg against a cutting board, roll so the shell cracks all the way around the center, and then peel. I find that still-warm eggs peel the easiest. Chop the eggs up then place ’em into the fridge.
Earlier than serving, add the remaining dressing, 1/2 cup gentle mayonnaise, the chopped hard-boiled eggs, and a sprint of salt to the marinated potatoes then stir to mix, including as much as 1/4 cup extra gentle mayo to attain a creamier consistency.
That’s it! Traditional, proper?! Refrigerate till able to devour, then dig in. Creamy and SO dreamy, I hope you’re keen on this salad as a lot as we do – take pleasure in!
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