Well, someone shared a kick starter project about making potato salad for the first time so being this uber helpful person (which somehow gets me into trouble), I thought I should do a post on Potato Salad and save everyone some money. Somehow (probably because it is hilarious) they have raised almost $50,000.
I have been making this potato salad for decades and have a running squabble with my girlfriend on whether or not relish belongs in potato salad. I personally do not like it, but will not hunt you down if you add a couple tablespoons to the recipe.
Use Yukon gold potatoes, since they are a little more forgiving if you overcook them a bit and you won’t wind up with mashed potato salad. I also like to use small ones, since they cook faster and you don’t have to spend as much time cutting them up. I also did a bit of an experiment. Online (you do know you shouldn’t believe everything you see online) someone scored around the potato, cooked it and twisted off the skin. I wanted to see if that worked so some of the potatoes got cooked unpeeled, some up got scored and some got peeled around the center.
Turns out, if you hold them in a towel and nick the skin with your nail the skin will peel away easily. Just kind of lightly squish each end of the potato and most of the skin will come off. Don’t worry about the little bit that remains. It’s okay to leave some. Since you are holding them in the towel, you can do this while they are still hot. It is better to have them at least warm when you add the vinegar, so it absorbs in easily.
Delicious Potato Salad
2 1/2 lbs small Yukon gold potatoes, scrubbed, cooked until tender then peeled and cut into bite sized pieces
2 1/2 T apple cider vinegar
3 hard cooked eggs, diced
1/2 C minced celery
3/4 C minced onion
1/2 – 2/3 C mayo (I used 1/2 C)
3 T brown mustard
1 tsp celery seeds (not celery salt)
1/2 tsp freshly ground pepper
1 tsp salt or to taste (after it gets cold it will taste a bit less salty so you may have to adjust again)
Place the cooked, bite sized, still warm potatoes in a bowl and sprinkle with the vinegar. It will all be absorbed.
Combine the remaining ingredients and mix in with the potatoes. I like to combine the remaining ingredients first so I don’t break up the potatoes. Chill. Adjust seasonings and serve.
There are other times I do use red or new potatoes, but that is when I do a vinaigrette dressing with lots of herbs. Soon there will be a link to that recipe the next time I make it
Guess who saw you in the Inquirer Nov. 3; 2019. My Mom and I, Binnie did! She cut and saved the article to show me…Michelle. We started reminiscing and simultaneously said, “Adrian and Arlene made the best potato salad in the world,”. My mom said wouldn’t it be nice if we could get in touch with her. She’s not tech savvy but was so excited to see you in the paper. So I told her,” I bet we can find Adrian on FB.” And we did! And then immediately went to your cooking blog and sure enough we found the famous potato salad article that references a friend who adds a bit of relish. We suspect you’re referring to Arlene. Do tell! So hi Adrian. We send our love to you and yours from Binnie and Michelle. ❤️
Hah! I have been thinking about that Kickstarter dude myself- last I heard he had raised 70K, definitely giving me ideas!
This sounds similar to my potato salad, but I don’t like raw celery, so I skip it. I made tons of it in my diner-owning days!
I use a cheese grater for the eggs, very easy, and makes them smoother.