Potato salad is a summertime staple for me. It’s not terribly difficult, as long as you avoid making the decision to drown overcooked (or under-cooked) potatoes in mayonnaise, similar to the pre-made stuff you get at a grocery store. The point, though, is that everyone I know has a different way of getting to the end result, and the way I make mine is kind of a mixture of tips I’ve acquired over time.
There have to be at least thirty million ways to make a potato salad. There’s the type of potato, and then there’s the type dressing, and how much dressing. After that, it’s the egg-or-no-egg debate. Once that’s resolved, do we throw anything else in? Bacon? Scallions? Cheese? Chives? Peas? Just so we all know where I stand, my answers are: red potatoes (usually), a mixture of vinegar, mayonnaise, and mustard, as little dressing as humanly possible, and no egg. The last question is up for debate, but in this case, the answer was “none of the above.”
The resulting potato salad from all of this honed advice is delicious. We had this along with some burgers from the grill, and it made me wish summer would just get here. I like spring and all, but deep down, I live for summer. This makes 4 generous 1/2 cup servings, but is very easy to double or triple depending on how large of a crowd you’re expecting.
Red Potato Salad
- 6 cups cubed red potatoes, with skins on (about 3 potatoes)
- 1/4 C. minced red onion
- 2 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 3 Tbsp mayonnaise
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 tsp. garlic powder
Place the potato cubes in a large pot and cover with water.
Generously salt the water, and bring to a boil over high heat.
Boil the potatoes for 8-15 minutes, depending on how small the cubes are. The potatoes are done when they are easily pierced with a fork.
Drain the potatoes and spread them out on a baking sheet to cool.
When completely cooled, whisk together the onion, olive oil, mustard, mayonnaise, salt, pepper, and garlic powder in a large bowl.
Add the potatoes to the mayonnaise mixture and toss to coat completely.
Refrigerate until ready to serve.
Makes 4 servings.
Source: adapted from Paula Deen and many tips acquired from the many potato salads I’ve encountered