By Anissa Wolf on February 22, 2006
Photo by GaylaJ
Photo by GaylaJ
"A classic, simple potato salad that can be thrown together in minutes or made a day ahead! A comfort-food treat for all ages, and easy to change to your preferences (I leave out the eggs for my sister; you could add celery or onion in step 3 or use specialty mustard or vinegar)."
Serving Size: 1 (124 g)
Servings Per Recipe: 6
"Easy, smooth, flavorful! What could be better?
My only change - I added more sugar as the mayo mixture had a slight bite to it (too much vinegar?). After increasing the sugar to 3 Tbsps, we loved it! This recipe will replace my old stand-by."
"Just a thought: potato salad depends on what you're serving it with. The other night I just boiled new potatoes in their skins then made a mayonnaise. Mixed chopped tarragon and a smidgeon of homemade tarragon vinegar with the mayo and tossed with the warm (not hot) spuds.
The shortcrust tart I served it with had pancetta in it so no need for bacon in the salad.
My daughter doesn't like potato salad but had seconds."
"Enjoyed this ! Easy Prep. Large-diced red potatoes before boiling, and included eggs, green onions, and celery. Had out-of-town guests for real Maryland crabcake luncheon, which they all enjoyed. Thanks for sharing, Anissa."
"This is a classic mustard style potato salad. Nothing fancy, but sometimes simple is the perfect fit for a menu. I am very happy I found your recipe for PAC 06. We enjoyed it a lot. Thank you!"
"This was a very nice, basic potato salad. I used small red potatoes, boiling them whole and unpeeled so they would absorb less water; after cooking, I refrigerated until chilled, then peeled and sliced. I used cider vinegar (rather than white) and dill pickle relish. Since you gave permission, I took a few liberties. :) I used light mayo, more eggs, increased the salt and celery seeds, and added diced sweet onions and a little freshly-ground black pepper. It was delicious--thanks for sharing your recipe!"
"Yummmmmmo. My aunt made the best potato salad in the world, and took her recipe with her. I lost my copy, darn it. This is about the closest to her recipe that I've found. I took the suggestion, and added onion and celery. I'll most likely add green pepper and pimento the next time, because I like those in my salad. Also, the "sauce" was perfect as was. I might add a little more salt than called for, but that's totally personal taste. I'm delighted I found this recipe."