Today we have for you the perennial American BBQ favorite, just in time for your July 4th get-together: POTATO SALAD. Everyone does their potato salad differently– we all have that one friend who adds olives for unknown reasons. But if you get the basic bones of it down, you can add whatever the heck you want, like me, so that no two potato salads will ever be the same. This recipe is easy, involves almost no measuring, and makes a HEAPING TON of potato salad, which is the appropriate yield for any potato salad recipe.
- 3 pounds of potatoes
- 3 stalks of celery
- 1 red onion
- A handful of pickles
- 5 eggs
- 2/3 cup mayonnaise (or Greek yogurt, or sour cream)
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon or so of kosher salt (about 1 1/2 teaspoons of table salt)
- Pepper to taste
- A few tablespoons (fresh) or teaspoons (dry) of either dill or thyme
- 1 cup of whatever add-ins you want, like green pepper, red pepper, any peppers, bacon!! (yes), daikon, capers, green onion, or even olives (why?)
Here’s what I started with:
Before anything else, start the potatoes. I used red potatoes, so I just scrubbed them, halved them, and threw them in a pot to boil.
If you use russets, which give you a mushier potato salad, peel them before boiling. Yukons are amazing, too. Boil the potatoes about 30 minutes, or until you can push a fork through them easily.
While the potatoes are boiling, you can also start the eggs. The best way I have found to do it is to put your eggs in a pot, cover them with water, and get it to a boil. When it’s boiled for about two minutes, turn off the heat, cover the pot, and let it sit about ten minutes. Then run them under cold water and peel immediately.
That is not how I did my eggs. I got the pot boiling, then tried to put them in and cracked them, creating this disaster:
Yeeeaaaah. Yours should look WAY better if you do as I say, not as I do.
While everything is boiling, get to chopping! (including the eggs, which I forgot at this point.)
The most important part is to get it all about the same size. You don’t want huge chunks of pepper and indistinguishably small onion. Throw it all in a bowl and set it aside.
GET SAUCED! I usually just mix mine right in the measuring cup because I hate doing dishes.
When your potatoes are done, drain them and let them cool a touch before chopping them. These need to be bigger than your add-ins; regular potato-salad-sized chunks. Throw ’em in a LARGE bowl (seriously, the biggest one you own). I like to rough them up a bit once they’re in the bowl. Give them a few stirs, insult their mothers, shake them down. This will give your potato salad that mushy potato-y feel. If you don’t like that; skip the stirring.
At this point, everything can be put in your fridge for a day or so. Or, if you’re already running late like I was, you can just CONTINUE!! Dump everything into the big bowl and fold it all in! I used clean hands for this part because the spatula was basically just flinging food out of the bowl.
Taste it, add salt to your liking, and you’re done!! Because unlike me, you remembered the eggs. And added them in with everything else. They were not still in your fridge, and you did not have to leave the party to run back home and get them, then frantically chop them and take them back to add to your potato salad. And when you’re done, your potato salad will look like this! Mmmmm. Get to eatin’!
All images copyrighted by Salongo Wendland.