Innovative technique makes for the best ever potato salad!
For many years, I wasn’t a big fan of potato salad. So many dressings just didn’t work for me. Too sweet, too salty, too dry or too much mayonnaise…I couldn’t seem to find the perfect combination. Well, now I have the recipe that I will use for the rest of my life. Adding the vinegar to the warm potatoes gives them a nice, subtle tangy flavour and the minced pickle adds just the right amount of zip. I finally understand why so many people rave about potato salad. Made well, it’s awesome!
- 4 medium russet potatoes, peeled and cut in 3/4 inch cubes
- 1 tablespoon (15 mL) salt
- 2 tablespoons (30 mL) white vinegar
- 1 tablespoon (15 mL) minced red onion
- 1 stalk celery, finely diced
- 1/4 cup (60 mL) finely diced red pepper (optional)
- 1 dill pickle, minced
- 1/4 teaspoon (1.25 mL) freshly ground pepper
- 1/4 teaspoon (1.25 mL) salt
- 3/4 teaspoon (3.75 mL) powdered mustard
- 3/4 teaspoon (3.75 mL) celery seeds
- 1/2 cup (125 mL) mayonnaise
- 2 tablespoons (30 mL) minced fresh parsley leaves
- Place potatoes in large saucepan and add just enough water to barely cover.
- Sprinkle with salt and bring to boil over medium-high heat; reduce heat and simmer until potatoes are tender (6 – 9 minutes).
- Drain potatoes in a colander and transfer to large bowl. Add vinegar and toss gently.
- Let stand for at least 20 minutes or up to 2 hours.
- In a small bowl, stir together onion, celery, red pepper, pickle, seasonings and mayonnaise.
- Gently fold dressing into cooled potatoes.
- Cover with plastic wrap and refrigerate until chilled, about 1 hour.
Serves 4 – 6.
Yum! But I always love a loaded baked potato salad with bacon, cheddar and chives
I loved this salad – very well balanced.