Potato Salad
I can take or leave potatoes for the most part but gimme a good old potato salad in the summertime and I’m happy. I’ve been making this recipe for years and always get requests to bring it to get togethers and cookouts.
Nothing fancy, but two additions that some people are surprised at make this so tasty.
I like to use Yukon gold potatoes, the texture is good and they’re a nice color, feel free to use whatever your favorite potato is
I peel and dice into one inch or so squares, they obviously don’t need to be perfect
I put them in a pot with the water covering an inch above them, bring to a boil for 7-8 minutes, you don’t want them too mushy
This makes 8 servings and I used 3 hard boiled eggs for this batch
Peel the eggs and mash them super fine, I use a pastry cutter. You can also use a fork or a fork and a knife, but make sure you mash them up teeny tiny. This is why when I tell people I have eggs in it sometimes they don’t believe me.
Again make them really small and they end up just adding to the creaminess
When the potatoes are done, pour them into a strainer and run cold water over them until they are fully cooled
Placed them in a large mixing bowl
Salt and pepper liberally I find that even though I’m not a big Salter of my food potatoes always need more salt than you think so you may want to test after each addition until you get it right I would say I add 2 teaspoons of salt and 1 teaspoon of pepper
This is the second ingredient that is always a surprise to people, I add a very liberal splash of Italian dressing to the potatoes
And of course mayonnaise, this will need 1 1/2 cups
Mix all of that together and refrigerate for at least an hour before serving for all the flavors to come together.
Potato Salad
Recipe details
- 8 Servings
- Prep time: 30 Minutes Cook time: 8 Minutes Total time: 38 min
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