Whenever I think of a good picnic, a simple potato salad is a must. Even if you aren’t going on a picnic, potato salad makes for a perfect side for many meals, including some baked chicken drumsticks.
To get the perfect potato salad, we first had to find the perfect potatoes. Some prefer more waxy potatoes, but we found a classic russet potato just works best. They are more prone to falling apart in the salad than their waxy counterparts, but they’re more flavorful– plus, a splash of white vinegar while they’re still hot does a lot to enhance the already amazing taste. Keep reading below for this fantastic recipe…
(makes 4-6 servings)
- 2lbs russet potatoes, peeled, cut into 3/4″ cubes
- 2 tablespoons white vinegar
- 1 medium rib celery, chopped fine
- 2 tablespoons minced red onion
- 3 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
- 3/4 teaspoon powdered mustard
- 1/2 teaspoon paprika
- 3/4 teaspoon celery seed
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon fresh chopped dill
- 1/4 teaspoon black pepper
- 2 large hard-boiled eggs, peeled and cut into 1/4″ cubes (optional)
- Place the potatoes in a large saucepan and add enough water to cover it by 1″. Bring to a boil over medium-high heat. Add 1 tablespoon salt, then reduce the heat to medium and summer, stirring once or twice until the potatoes are tender (about 8 minutes).
- Drain the potatoes and transfer to a large bowl. Add the vinegar, and use a rubber spatula to toss gently and combine. Let stand until the potatoes are just warm (about 20 minutes).
- Meanwhile in a small bowl, stir together celery, onion, pickle relish, mayonnaise, mustard powder, paprika, celery seed, dill, parsley, pepper, and 1/2 teaspoon salt. Use a rubber spatula to gently fold the dressings and the eggs, if using, into the potatoes. Cover with plastic wrap and refrigerate until chilled (about 1 hour). Serve.
Recipe adapted fromInspired TasteSKM: below-content placeholder