Potato salad is a famous salad and side dish throughout the whole world. There are many variations of this depending on where you are from. The dish is commonly served, in various forms, in fast food or restaurants. It is also great at barbecues or with fried chicken and other meat.
When preparing potato salad, some people leave the skins on, and others other peel the potatoes. In this recipe, we prefer to peel them. It depends on your preference. Any type of potato will do, but read potatoes or Yukon Gold tend to be the best. As a general rule of the thumb, the more starch the potato contains, the better it will be. Some people prefer to serve their potato salad a little on the warm side (at room temperature), while, others prefer to serve it chilled. Again, it’s your call. If you plan on eating salad following day, don’t use too much mayonnaise or it will become watery. Along this line, try to use a fairly high quality mayonnaise. Many people use miracle whip. Although this type of mayonnaise makes a delicious salad, it contains a large amount of water, which results in a relatively watery potato salad after sitting in the fridge for a few hours.
Serve this potato salad up at your favorite gathering, barbecue, or party. Your friends and family will love it.
- 6 large potatoes
- 1/2 cup mayonnaise
- 2 tbsp dijon mustard (or yellow mustard)
- 2 tbsp sweet pickle relish
- 2 raw eggs
- 1/2 cup celery chopped
- 1/2 cup green onions chopped
- salt and pepper to taste
- pinch paprika (optional)
- Servings: 4
- Time: 40 minutes
- Level: Easy
- Cuisine: American
(3.75 / 5)
- Peel the potatoes, and them cut them in half (you can leave the skins on if you wish). Place them in a pot of boiling water and boil for about 17 minutes or until a fork penetrates through fairly easily. Do not make them too mushy. In the mean time, boil the eggs in separate pot.
- Allow the eggs and potatoes to cool completely. You can set aside them in the fridge to cool them down faster.
- When they are cool, slice the potatoes into bite size pieces. Peel and dice the hard boiled eggs.
- In a mixing bowl, combine the mayonnaise, pickle relish, mustard, salt and pepper. Mix them until well combined.
- Add in the potatoes, celery, and a pinch of paprika. Mix until well incorporated. Adjust the seasoning according to taste. Set aside in a fridge to chill for about 2 hours or so.
- Serve the potato salad with your favorite main dish and enjoy!
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