Melissa is a certified food scientist with over 20 years in the food industry. New food development and matching are her specialties.
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How I Prepare the Potatoes
There are many types of potatoes you can use in potato salad, depending on your taste. I usually skin larger potatoes and then cube them, but an easier variation is leaving the skin on smaller, thin-skinned potatoes. I don't worry about making each potato cube the same size, as I tend to undercook my potatoes so the salad has a bite. The smaller pieces will be soft and break apart, while the larger pieces will be more al dente.
|Prep time||Ready in||Yields|
- 2 lbs potatoes, peeled or skin on, 1/2-inch dice
- 3 large eggs, boiled, whites diced, yolks grated
- 1/2 cup celery, thinly sliced
- 3 stalks green onion, white bottoms finely sliced, green tops sliced and reserved as garnish
- 1 1/2 cups mayonnaise (Duke's is the only brand I will use)
- 2 tsp yellow mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp sweet pickle relish
- Paprika, for garnish
- Salt and pepper, to taste
- Put the eggs onto boil in cold water in a small saucepan over medium-high heat. Once boiling, reduce heat to medium and cook 11 minutes. While the eggs are boiling, prepare the potatoes.
- Cube your potatoes (skin if necessary or desired) and put in a large stock pot. Cover with water and add salt to taste. Potatoes will absorb the salt as they cook, so this is your chance to infuse the salad with salt. Be mindful that you can always add salt to the dressing. Bring the potatoes to a boil and cook for 5 minutes. Drain, and run potatoes under cold water for 1 minute to stop the cooking process.
- While the potatoes are cooking, prepare the veggies and dressing. Thinly slice the celery. Chop the green onions, slicing the bottom white half finely to put in the salad, and coarsely chopping the green tops for garnish at serving. In a large mixing bowl combine the dressing of mayo, mustard, vinegar, and relish. Salt and pepper to taste.
- Drain, cool, and peel the eggs. Cut each egg in half and remove the yolk. Medium dice the whites of the eggs. Save the yolks to top the salad.
- To the large bowl of dressing, add the potatoes, eggs, celery, and white bottoms of green onions. Stir slowly with a spatula to combine. Transfer to a serving dish. Finely grate the egg yolk, gently, so as not to break apart the yolk, directly over the top of the dish. Cover the entire salad with egg yolk garnish. This is not only a nice presentation, but is extremely flavorful. Lightly sprinkle sweet paprika on the yolks for a splash of color.
- Refrigerate the salad for at least 2 hours to cool and let the flavors blend. When served use green onion tops for additional garnish. Accept all of the compliments from your family and friends by offering them the link to this recipe! Enjoy.