Skip to Content

Classic Potato Salad

Classic Potato Salad

Sharing is caring!

I have been taking advantage of being home, and finally getting around to making some favorite recipes to share.  I originally had intentions of sharing something sweet.  It was almost ready; then our ice cream maker decided to quit.  I wasn’t going to share this recipe for a classic potato salad for another week or two but then decided it should be served alongside the BBQ you are planning on making for Father’s Day.

Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

We will be enjoying mounds of this potato salad alongside chicken sandwiches or maybe by the spoonfuls when we go camping this weekend.  It is our 14 year anniversary, which I cannot even believe as time flies when you are falling in love.  While most couples head to somewhere exotic, warm and sunny for their anniversaries, we are heading up to the mountains.  Completely last minute decision as I was not sure if I was going to have to serve on jury duty tomorrow.  I am beyond happy that I don’t, and that we get to head to Sonora for the weekend.  It happens to be one of our favorite places which we have not had a chance to visit in a long time.

Classic potato salad is just that;  classic.  No fuss, simple ingredients and nothing fancy.  I use russet potatoes, a lot of creamy mayo and that bright yellow mustard which typically only makes its way onto one of Lenny’s sandwiches.  Crisp celery and sweet red onions are also tossed in.  Instead of pickles, I use a lot of fresh dill, and of course some perfectly hard-boiled eggs. I like some of the potatoes to be slightly whole, while rest of them slightly mashed.  A little creaminess and texture are a good thing with each bite.

Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

What does potato salad, love and anniversaries have in common?  A lot, if you ask me.  All three are comfortable, satisfying and fulfilling.  With every spoonful of creamy potato salad, hunger is satisfied.  With every smile, hug or hand holding that comes my way, I still melt and fall deeper. Both make me incredibly happy and satisfied, in turn, yearning for more!

We all need good love and good food for survival.  Make the one you love a big batch of this creamy classic potato salad, then thank me later.

 

Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

More Potato Salads Worth Trying:

 

Recipe:  Classic Potato Salad

**Serves: 4 – 6 servings

Ingredients:

6 russet potatoes
4 eggs
1 1/4 cups mayo
2 tablespoons yellow mustard
1 tablespoon red vinegar
1/2 cup red onion, small dice
3 stalks celery, small dice
1/4 cup minced fresh dill
salt
black pepper

Instructions:

Peel the potatoes and chunk into chunks.

Place into a very large pot filled with cold water and a sprinkle or two of salt.

Bring to a boil, then reduce to heat to a medium simmer. Cook until the potatoes are fork-tender; about 20 – 25 minutes.

Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes.

Drain the potatoes, then immediately rinse with cold water to stop the cooking.

Let the potatoes sit in a colander for an hour to release any extra water.

In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar, and dill. Stir to combine, then season to taste with some salt and pepper.

Stir in the potatoes, lightly mashing some of them.

Cut the eggs into small pieces, then fold into the potato mixture.

Serve.

Eat.

(Visited 860 times, 1 visits today)

Katie

Monday 18th of September 2017

Very good! I love the addition of dill. I added extra eggs. I'll definitely make this potato salad again. Yum!

Taste of France

Friday 17th of June 2016

When I lived in Kenya, I was SO hungry for familiar food from home--I was a Peace Corps volunteer and was in the middle of nowhere, no electricity or running water. I jury-rigged an oven by lining a big pot with stones to make brownies and pizza and I learned to make mayonnaise just so I could have potato salad. My mom made it with lots of mustard and lots of onions. I did the same. Without a fridge, I had to eat it in one go, but that wasn't a problem. I can't wait to try your recipe!