Down Home Potato Salad
photo by Caryn Dalton
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 7 -8 medium red potatoes, skin on
- 4 eggs, divided
- 1⁄4 cup finely chopped onion
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 celery rib, finely sliced (without leaves)
- 1⁄2 teaspoon dill weed, crushed
- 1⁄4 teaspoon garlic powder
- 1 teaspoon celery seed
- 1⁄2 tablespoon dry mustard
- 1 teaspoon turmeric (gives potato salad beautiful yellow color)
- 1 tablespoon parsley flakes, ground
- 1⁄2 cup sweet pickle juice
- 1 cup light mayonnaise
- 4 tablespoons prepared yellow mustard
- 1 tablespoon prepared Dijon mustard
- 2 tablespoons honey mustard dressing
- salt and pepper (I used 1 tsp of each)
- 1⁄2 tablespoon parsley flakes, crushed (for garnish)
directions
- Wash and cube potatoes (skin-on), putting into large soup pot as they are cut. Cover with water to one inch above potatoes. Bring to a boil then reduce heat so potatoes only simmer for 20 minutes or until cubes are crisp-tender. You don't want them too mushy or too hard. Remove from heat and drain. Put potatoes into medium large bowl. Set aside.
- In a seperate saucepan, cover 4 eggs with water and bring to boil. Turn heat off, leave pan on hot burner and cover pan. Set a timer for 12 minutes. Prepare a bowl of ice water big enough to hold the four eggs. When the eggs have set for 15 minutes, remove from hot water, rinse and immerse in ice water until cooled, then peel, cut in half. Remove yolks and reserve. Chop or slice egg whites and add to potatoes.
- Chop veggies (I chop and slice these by hand), gather spices and other ingredients while potatoes and eggs are cooking.
- In food processor or blender (or bowl to use with hand blender or mixer, place egg yolks, plus (ingredients #6-#16) dill weed, garlic powder, celery seeds, dry mustard, turmeric (gives potato salad beautiful color,parsley flakes, sweet pickle juice,light mayo, prepared yellow mustard, prepared dijon mustard & honey mustard salad dressing. Pulse a few times until well blended. Scrape blade and bowl clean and empty contents into the bowl with the potato salad and egg whites.
- Gently stir and add salt and pepper to taste. Garnish with more crushed parsley flakes. Chill, if desired in refridgerator. I like it room temp, hubby likes it cold. Prep time does not include time to chill.
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RECIPE SUBMITTED BY
Caryn Dalton
United States
I've lived in several states, and they have all added a bit of "flavor" to my culinary preferences. I love comfort food and as I've aged, I seek ways to make old favorites more healthy. For me, healthy is defined by what we have learned about gut health over the years. I no longer cook the way I used to, but I still crave those old favorites. It's quite likely that something I posted here more than a decade ago is no longer made in my kitchen, or has been greatly altered to fit our new model. I appreciate it when people take the time to post great recipes because the internet is so much quicker and convenient to use than my stash of cookbooks, cherished as they are. I also appreciate reading reviews that people post, providing they are actually helpful. I just don't understand rudeness, competitiveness and the like and wish people didn't feel the need to inject negative attitudes into all the positive. I feel a site like this one can help many people and it's a great way to collaborate and share treasures in our kitchens. I'm glad to have access and to be a part of the community.