Potato salad can be so bland and boring, same old same old, but not this homemade special one which matches perfectly with hot dogs, hamburgers and the like. But truthfully, I enjoy the cooking process, and creating the recipe as much as I and others take pleasure in eating it.
Thankfully, I happen to have a stash of russet potatoes handy; nice and firm ones, with no blemishes. Russets sure seem to be larger than they were years ago! And, although russets would break down a little, since they are very starchy, that is okay, since overall they remained solid and firm. And breaking down some is good because that’s what makes the potato salad so creamy when little pieces of the potatoes break off. They are then incorporated with the other ingredients, and in the end, thicken and flavor the dressing more. All and all, I was really pleased with the outcome, very smooth and attractive, especially eye-appealing when the salad is served in the decorative dish I placed them in.
Try my recipe for your next barbecue. But too, please tell me your ingredients for your special tasty potato salad? Might you use Miracle Whip, or other ingredients different from mine? I never use Miracle whip, I don’t like my potato salad with any sweetness. That’s not what I grew up with or like. Also, maybe you don’t use mayonnaise at all!! Tell me. I normally don’t add pickles, although it is a fairly common ingredient in potato salad for the tanginess. And, I like to peel my potatoes, it feels cleaner that way.
Seasonings are what makes potato salad so special. Please share with me what some of the herbs and spices you add? I sometimes use cilantro, but this time I added a bit of parsley from my garden and too I used smoky paprika for more of a kick! And naturally Dijon mustard is a requirement for me. When you make my recipe, adjust the seasoning to your liking, Always taste along the way!
4- 5 russet potatoes, peeled, then cut in large chunks or Yukons, if you prefer
1- 1 1/2 cups mayonnaise
2-4 Tablespoons Dijon mustard
4-6 scallions, coarsely chopped or 1 medium red onion, chopped medium-fine
1 teaspoon kosher salt, or more to taste
1/2 teaspoon ground black pepper
1/4 cup fresh celery flakes, moderately packed and chopped
1/2 teaspoon or more smoked paprika
4 hard boiled eggs, cooled, quartered
1/4 – 1/2 cup light or regular sour cream. if using the full amount you may wish to cut down on the mayonnaise
1 Tablespoon fresh lemon juice
1/4 cup or more chopped pickles, (optional)
1/2 teaspoon cayenne pepper (optional)
1 Fill a large pot with cold water, add the potatoes and as the water begins to boil, add some salt. Cook the potatoes for 12-15 minutes, but watch carefully, otherwise too long a cooking period and they will be mushy, a terrible thing! they will be ready when gently pierced with a fork.
2 In a large bowl, while the potatoes cook, mix the mayonnaise, scallions or red onion, mustard, lemon juice, pickles, celery flakes, paprika, sour cream, and perhaps more salt and the pepper. Remember to taste along the way. Add the cayenne pepper too if you desire more spice.
3 Cool the potatoes for 5-10 minutes, peel them if you wish. Once cooled completely, cut them in 1-2 inch hunks, or cut in a smaller size if you like. Fold the potatoes in the large bowl with the dressing. Next, gently stir in the eggs, Do not over-mix. This way you will still see small hunks of white and yellow egg. Adjust seasoning.
4 Chill the potato salad for one hour, more or less. More is better, but you don’t the salad very cold, so monitor it to your liking.