Prep 20 mins
Cook 20 mins
I'm pretty particular about what I like, so I took my favorites from different Potato Salad recipes and played around until I came up with my own perfect version. Like most salad recipes, it's open to interpretation and is easily adaptable to your own likes. This makes enough for 4-6 servings as a side dish. If you're making for a pot luck or larger gathering, you will probably want to double it. This can be made vegan easily using Veganaise or similar. I'm a fan of real mayo but I have family members who aren't, so I've made it both ways and it translates well.
- 2 lbs yukon gold potatoes (or a mix of the two!) or 2 lbs Red Bliss potatoes (or a mix of the two!)
- 1⁄2-1 cup diced celery
- 2 tablespoons chopped chives
- 1⁄2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 2 teaspoons celery seeds
- 1 -2 teaspoon lemon juice (to taste)
- 1 -2 teaspoon salt (to taste)
- Cut potatoes into small cubes and steam (not boil). Amount of time will depend on size of cubes, I cut mine pretty small so it only takes about 15 minutes. You want them to be cooked all the way through but not falling apart.
- When the potatoes are done, empty into a cookie sheet and spread out to cool quickly (I will often use a cooling rack in the cookie sheet to let air circulate better- they cool surprisingly fast this way).
- Whisk mayonnaise, mustard, cider vinegar, sugar, celery seed, 1 tsp lemon juice and 1 tsp of salt in a large bowl (use a larger size than you think you'll need so you can mix without making a mess of our counter and floor- learned this one the hard way -- ).
- Add celery, chives and cooled potatoes to the bowl with the dressing.
- Using a large spatula, slowly fold the ingredients together. This will take longer than regular stirring but will keep your potatoes in tact (especially if you over-steam your potatoes!).
- Once well mixed, taste for seasonings. Add additional lemon juice and salt as needed.
- Tastes best if you allow it to sit in the refrigerator for a couple of hours, but it's not necessary if you're in a time crunch.
This was good and simple to put together but it seemed that *something* was missing. In my case it wasn't eggs as I never add them to potato salad. Some sliced of chopped olives might have rounded out the flavor. Made for Pick A Chef, Spring 2013.
We liked this but missed the hard cooked eggs. I will add them next time. Also, I had no chives so I used green onions instead, but otherwise the flavor was good! Thanks for posting, made for Spring PAC 2013