About this Recipe
Potato salad is a Go-To recipe in Grandmother's Kitchen when the weather turns warm and the outdoor eating begins. Potato salad goes with pretty much anything and can be the main course for non-meat eaters. There are so many variations on the potato salad and each family recipe has its own special ingredients that makes it unique. Depending on the variety of potato you use, what brand of mayonnaise, the type mustard and dill pickles all come into play in the flavor and texture you will end up with.
When it comes to how much to make, we tend to always make too much for our family events. We know that everyone will want to take home some leftovers.
Always be aware of the length of time you leave potato salad out of the refrigerator when you serve it. When you use mayonnaise on foods, food safety experts will advise one to two hours maximum at room temperature.
1. Boil the potatoes a day or two ahead to save time when assembling. Boil with skins on and once they cool,the skins peel off easily.
2. Use the recipe as a basic guideline of ingredients to use. If you are only making for 4 people, 4-6 potatoes and 4-6 eggs would be plenty. We cook about one of each per person when we make the recipe.
3. If you want to make the entire salad the day ahead, you can assemble everything EXCEPT the mayonnaise and just keep it refrigerated in a container with a lid. Add the mayonnaise and mustard the day you plan to serve it.
4. Other things people put into potato are celery, sweet relish pickles, apple cider vinegar and paprika to name a few options. Some recipes call for sour cream, yogurt, onions and colorful bell peppers.
5. Refrigerated and covered, potato salad will last 3 to 4 days.
12 potatoes (Russet)
12 hard boiled eggs
1 carrot, peeled and shredded
8 large radishes, halved & thinly sliced
a few green onions, finely chopped
1-2 dill pickles, chopped into small pieces
fresh parsley sprigs, chopped-about 2 Tablespoons
fresh dill, chopped-about 2 Tablespoons
1 cup mayonnaise (or more if too dry)
1/4 cup prepared regular mustard or taste
salt and pepper to taste
1. Place whole potatoes in a large pot of cold water. Bring the pot of water to a boil and use a low boil to cook until tender. You can check with a fork. (Approx: 20 minutes).
Drain potatoes and allow to cool until you can handle them, and then use hands (or a small knife) to remove the skins.
Chop potatoes into small bite sized pieces and place in a mixing bowl.
2. Place eggs in a pot of cold water and bring water to a boil. Once it boils, set timer for 7 minutes over medium heat. Remove from stove top, drain water and run cold water over the eggs. Once cool, peel the eggs.
3. Chop eggs coarsely and mix in to the potatoes.
4. Add chopped radishes,chopped dill pickles, green onions, carrot, chopped parsley and dill and stir with a rubber spatula to combine.
5. Stir the mayonnaise and mustard together in a small bowl then add to the potato salad and stir in until evenly coated. Season with salt and pepper to taste. Cover and keep refrigerated until you are ready to serve.
Although you can choose any kind of potato you have on hand, some potatoes hold their shape better than others. These are the waxy potatoes such as red, Yukon Gold, Yellow Finn, Kennebec and of course the colorful fingerling heirloom potatoes offer wonderful flavor. These varieties are low to medium in starch which is why they hold their shape.