Perfect Potato Salad
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Description
This is my mother Pauline's recipe. It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt.
Ingredients
- 3 pounds large russet potatoes
- ¼ cup kosher salt
- 10 cups cold water
- ½ cup finely diced celery
- 2 tablespoons finely diced sweet onion
- 2 tablespoons chopped fresh parsley
- 3 large hard-boiled eggs, peeled and cut into chunks
- 1 teaspoon chopped fresh chives for garnish
- 1 pinch paprika for garnish
- 1 ¼ cups mayonnaise, or more if needed
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- cayenne pepper to taste
Directions
- 1. Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature.
- 2. When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato.
- 3. Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined.
- 4. Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Nutrition Facts
serving: 12 servings
calories: 279.2 kcal
carbohydrates: 22.4 g
protein: 4.3 g
saturated fat: 3.2 g
cholesterol: 61.7 mg
sodium: 2282.3 mg
fiber: 1.7 g
sugar: 1.3 g
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