How to Make The Best Traditional Potato Salad (with egg) Recipe

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)

• 2 pounds small Yukon gold potatoes
• 2 large eggs
• Kosher salt
• 1/2 bunch finely sliced scallions, white and green parts
• 2 tablespoons drained, chopped capers
• 2 cups mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
• 1/2 small red onion, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 bunch dill, finely chopped
• 1/2 lemon, juiced
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 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.

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.)

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

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