Looks fabulous. One thing I grew up with in my mom’s potato salad was radishs! They give it a nice color and extra crunch! I always use them in mine!
I made this because I was hungry for picnic food. The best potato salad I’ve ever made. Had it with some fried chicken.
I am not good in the kitchen but made this for a potluck this weekend. Best I ever had!!! Lots of compliments and sent them to your link. When the potatoes were done cooking I put a tablespoon of apple cider vinegar on the potatoes and mixed it in. I added the dressing when the potatoes were still warm so it would soak through the potatoes. I peeled and cut my potatoes in cubes before I cooked them instead.
I have been making close to this for years, but I needed you to quantify the amounts to 2x,3x,and 4x which makes things so much easier when planning for different size gatherings. When I was a little kid, I used to sit on my stool in my momma’s kitchen on rainy days, when I couldn’t go outside and play football, baseball, etc.. Those were the days that I received my first cooking lessons, but I just didn’t know it at the time. Mom had a few little quirks that I still do today, like always putting the salt and pepper on the potatoes before mixing in the remaining ingredients.
She believes that it allowed the spices to work into a somewhat bland canvas like a potato, before covering it up with the mayo and preventing them from doing their work. I still do the same today, and I am not sure it really makes a difference, but I know that I really like it when made that way. Your recipe is the best potato salad recipe that I have ever tasted…period. One of the things I enjoy about this recipe so much, is that you can do so many variations if you choose. My mother’s favorite version was using sliced, green, olives and another was with skin-on red apples (very tasty).
I have added all or some of bacon,fresh dill, cayenne,black olives, grated carrots, sweet chutney, grated tamarinds, allspice, all three colors of bell peppers,raisins of any color, walnuts, pine nuts,pumpkin seeds, sunflower seeds (all unsalted). When you have such an excellent base as your recipe( and I cringe at calling it a base recipe, it is just too good to call it that), it is endless what you can do if you like to experiment. Thank you again for sharing this wonderful recipe with us !
Made this a few weeks ago for a party. Thankfully the party was held at my house so I got to keep the leftovers! This was fantastic.
Ingredients:
3 pounds medium russet potatoes
1 cup mayonnaise
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Almost an exact recipe that I got from my Uncle Bill 15 years ago & he’s a phenomenal cook!! Except I grate my sweet onion because we don’t care for chunks of raw onion. Even better the second & third day if it lasts that long! I also add a bit more sugar bc that’s a lot acid to offset.
A good hint to make the salad dressing smooth: I remove the egg yolk as if making deviled eggs, then I mash well w/a fork & add in the mustard slowly to make a smooth paste. Then once I’ve got it as smooth as I want, I add the rest of the ingredients in & add to my hot potatoes. I also have my dressing made BEFORE I even boil my potatoes so I can mix it immediately. I also add a lot of salt to the potatoes boiling water so they’re not bland. Now I’ve got to go make some!!
This is the best potato salad I have ever tasted. My husband was really impressed and asked that I make it often. I have tried various recipes in the past but this is superior.
This came out delicious. The only change is I didn’t include celery because I didn’t have any, I garnished with smoked paprika and bacon. The flavor reminds me of my friend’s potatoe salad, she’s originally from Virginia.
I typically hate potato salad with a passion….more a texture thing than taste. I made this recipe for my son who requested potato salad be on the meal plan for this week. In place of pickle relish I used zucchini relish instead…yum yum. Thankyou for an inspiring recipe, my son loved it
Ingredients:
3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, chopped
1/2 sweet onion, chopped
4 hard boiled eggs, 3 chopped and 1 sliced
paprika
Instructions:
Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
Add relish, celery, onion, and the chopped eggs. Mix in.
Add salt and pepper to taste.
Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
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