Welp, the measure of any good cook is by their potato salad. Well, any good southern cook. Just like the test of any donut shop is how well their glazed donuts taste. I pride myself on taking the stress out of making good food. I have a few secrets of this one, but, I don’t mind sharing.
I first learned to make potato salad from watching my grandmother. Hers was good. Creamy. Sweet. Ice cold. Just really delicious. She was a master. I saw her do it. Instinctively, I learned. As my taste buds grew and my palate developed, let’s just say, I’ve refined this dish even more. I hope you enjoy!
-2 1/2 cups of good mayo
-1/2 cup of sour cream
-1/4 cup of Dijon mustard
-1 teaspoon of Kosher salt
-1 teaspoon of black pepper
-1/2 teaspoon of paprika
-1/2 teaspoon of garlic powder
-1/2 teaspoon of onion powder
-1/4 cup of sugar
-1 tablespoon of apple cider vinegar
-2 pounds of Russet potatoes, peeled, diced, boiled & drained
-1/2 cup of finely diced onion
-1/2 cup of finely diced celery
-1/2 cup of finely diced green bell pepper
-3 boiled eggs, chopped (optional)
1. In a large bowl, mix all the ingredients for the dressing and keep refrigerated until you’re ready to use. (This step can be done ahead)
2. To assemble the salad, after cooking the potatoes, drain them well and toss them back into the hot pan for 2-3 minutes. The heat from the pan will allow the extra moisture to escape the potatoes.
3. Once the potatoes are fully drained, toss them into a large bowl and mix in the onion, celery, and bell pepper. If you’re using eggs, this would be a good time to toss them in. Mix well.
4. Add the dressing to the bowl and mix well to combine.
5. Refrigerate the potato salad for at least an hour before enjoying.
Secret #1: You have to add the dressing while the potatoes are still warm. If you miss this step, don’t even bother. Just run down to a deli and pick up a jar of theirs!
Secret #2: Be sure to drain the potatoes of all the excess water. Drain them in a strainer first, then throw them back in the hot pot for a few minutes. The heat of the pot will help more of the water escape. It’s your ‘fully drained potato’ insurance policy!
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