Old-Fashioned Potato Salad
- Ready In:
- 2 lbs yukon gold potatoes
- 4 large hard-boiled eggs, divided
- 1 1⁄2 cups chopped celery
- 1⁄2 cup chopped yellow onion
- 1⁄2 cup mayonnaise (Hellmann's is my favorite. And, please, NOT reduced-fat or nonfat)
- 2 1⁄2 teaspoons fresh lemon juice (plus more, if needed)
- 1 1⁄2 teaspoons cider vinegar
- 1 1⁄2 teaspoons ballpark-style yellow mustard (I like French's, NOT Dijon)
- 1 teaspoon kosher salt (plus more, if needed)
- 1⁄8 teaspoon cayenne pepper (ground red pepper)
- 1⁄4 cup chopped fresh flat-leaf parsley (Italian parsley)
- Bring a large pot with 3 quarts of water to a boil. While water is coming to a boil, peel and cut potatoes into 1-inch dice. Add diced potatoes to boiling water and cook about 10 minutes, or until tender (NOT mushy) when pierced with a knife. Remove and drain well in a colander.
- Place potatoes in a large non-reactive bowl (a glass bowl is best), and cool to room temperature. Chop 3 of the hard-boiled eggs and add to the bowl with the chopped celery and onion. Mix well to blend.
- Mash the remaining egg in a small bowl, then add the mayonnaise, 2 1/2 teaspoons of lemon juice, vinegar, mustard, 1 teaspoon of salt, and cayenne. Whisk well to blend. Add to the bowl with the potatoes and mix well to combine. Taste and season with a little more salt and lemon juice, if needed. Cover with plastic wrap and refrigerate until needed (Salad can be made 6 hours ahead, bring to room temperature for 30 minutes before serving).
- When ready to serve, sprinkle with the chopped parsley.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>