With temperatures heating up and BBQ parties on the calendar I figured it was a good time to share my favorite go-to potato salad recipe. I love potato salad, but I have to admit I don’t make it terribly often because it is time consuming. Every time I decide to just grab some from the store deli I am reminded why I should have made my own. While it is time consuming to make, fortunately it’s not particularly difficult…and if you are like me, and opt to buy as many pre-made/chopped ingredients as possible, it goes even faster. So, if you want to attempt to make your own, here is what I consider to be the best traditional potato salad recipe out there. (affiliate links included in this post)
I found this recipe years ago in the Tyler’s Ultimate cookbook and I have stopped making all other potato salads…it is that good. While it does have a few less traditional ingredients, it is a classic potato salad with TONS of flavor. I have added a few of my own twists to it to increase that flavor even more. (I usually double this recipe)
- Rice Wine Vinegar
While I usually stick pretty closely to these ingredients, I often make this with russet potatoes, and I omit the dill, lemon juice, parsley and olive oil. So just know that if you forget to buy one of these ingredients, or don’t happen to have it on hand, you are ok to do without. The rice wine vinegar is my addition and I do think it makes a world of difference. I’ll explain why in a minute.Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
TIP: (I peel and dice my potatoes so that they are all roughly the same size. And, for my best flavor tip…I coat the diced potatoes with rice wine vinegar and salt before I add the other ingredients. Doing so gives the potatoes great flavor on their own. Once they are added to the dressing it only enhances that flavor.)
RECIPE SHORTCUTS AND TIPS
Here are a few tips that I use to make this recipe even easier and better.-Make the potato salad the night before you want to eat it. Giving this salad a chance to sit in the fridge overnight while the flavors combine makes it even better when you serve it. I think this is a crucial step.
-Boil your eggs and potatoes a day before you want to make the potato salad. For me at least, doing this step on it’s own, a day before, makes working with the eggs and potatoes much easier and it makes the whole process seem to take less time by completing this step ahead of time. Put them on to boil while you watch your favorite show.
-If you have a great dill pickle relish you love you can substitute that for the diced pickles. Time saver!
-You can buy pre-boiled and peeled hardboiled eggs at Costco…another big time saver!
-Sometimes in the deli section of the grocery store you can also find packages of already diced red onions
This best traditional potato salad recipe is sure to be a hit at every BBQ and party you attend this year. I have been asked for this recipe without fail every time I have taken it somewhere. I hope you enjoy it as much as we do! 🙂
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