How To Make The Best Potato Salad
May 27, 2015
Categories: Salads, Potato Salad, Side Dishes, Vegetables, Potatoes, One-Pot Meal, Baby Shower, Easter, Entertaining, Fall/Autumn, July 4th, Labor Day, Picnic, Potluck, Summer, Sunday Dinner, Gluten-Free, Kosher, Vegetarian, more
"After making this the first time, I have to admit, it is the best potato salad! Use white potatoes, or Yukon Golds in this potato salad for best results. White potatoes are a little creamier, a little sweet and hold their shape well after cooking, and because they have a thinner skin, they’re really easy to peel after boiling. The best consistency for boiled potatoes comes from adding the potatoes to cold water, then bringing them to a boil, rather than adding the potatoes to hot, boiling water. Don't forget to add the salt. It gives the potatoes some much needed flavor (I use 1-1 1/2 tablespoons). Adding a few hearty splashes of white vinegar to the potatoes gives the salad it’s secret and subtle flavor punch. The key is to add the vinegar while the potatoes are still warm, then let them rest so they absorb the tart flavor as the starches come out in the potatoes so they soften and absorb the flavors. Chunks of celery and bites of mellower green onion add the needed crunch to classic potato salads. Some suggested Add Ins - Green peppers, dill, black and green olives, sweet or dill pickles (I like bread and butter pickles, chopped). The celery seed adds lots of flavor, so it's a must! I got this great recipe from foodiecrush website and after trying it wanted to share it with you!"
- Serving Size: 1 (502.2 g)
- Calories 429.4
- Total Fat - 16.2 g
- Saturated Fat - 3.3 g
- Cholesterol - 188.7 mg
- Sodium - 629 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 7.4 g
- Sugars - 11.7 g
- Protein - 12.7 g
- Calcium - 117.1 mg
- Iron - 2.9 mg
- Vitamin C - 64.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Bring potatoes to a boil in large pot of COLD water that's been liberally salted (I use 1-1 1/2 tablespoons). Reduce the heat to med-high, or a lightly rolling boil, and cook for 10-15 minutes, or until the potatoes are easily pierced with a pairing knife.
Drain, and let cool until just able to handle.
Peel the skins from the potatoes, and cut into large diced pieces.
Transfer the warm potatoes to a large mixing bowl, and sprinkle with the white vinegar, and stir.
Allow the potatoes to cool, about 15 minutes.
Add the celery and green onions.
Chop 4 of the hard boiled eggs, and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper.
Mix well into the potato mixture and season with more salt and pepper, if needed. Slice the last egg into thin slices, and place the slices on top of the salad. Sprinkle with paprika, if desired.
Chill for at least 1 hour or overnight, before serving.
Tips & Variations
No special items needed.