Potato salad is simple and versatile but, in the end, we all want the potato salad that we all grew up with. So I went with a basic mayo-based potato salad. But in my research I did pick up a few tips/tricks:
When boiling the potatoes, start with cold water that is well salted. The potatoes will absorb some of the salt improving their flavor.
As potatoes are cooling, splash a little red wine vinegar over them. Again, they will absorb some of the flavor and it will add a nice contrast to the starchy potato flavor.
Because you will be working with mayonnaise, make sure the potatoes are not hot as you are mixing the ingredients.
Look, as I did, at a number of recipes and create your own with the ingredients that grab you.
4th of July Potato Salad (Updated)Ingredients:
- 2 lbs. potatoes - I used two different types of fingerling potatoes
- 1-2 celery stalks, finely chopped
- 3-4 green onions, chopped
- 1/2 cup of relish or chopped pickles - I diced up a half of a friend's spicy pickle
- 4 coarsely chopped hard boiled eggs
- 1 generous tablespoon yellow mustard
- Mayonnaise to desired creaminess
- 1 tsp. black pepper
- 1/2 tsp. white pepper
- 1 tsp. celery seed
- 1/4 tsp. garlic salt
- Red wine vinegar
- Start ahead of time by making the eggs. Cover them completely with cold water and then bring the water to a boil. Once boiling, turn off heat and let eggs sit in the hot water for 10-12 minutes. Remove and let cool. This can be done a few days ahead of time. Or hard steam them.
- Scrub the potatoes clean.
- Cover them with cold, salted water and bring to a boil. Let potatoes boil about 7-8 minutes for smaller potatoes and up to 12 for large russets. Test with a knife to reach the right consistency.
- Drain potatoes into a colander and lightly drizzle the potatoes with a splash of red wine vinegar. Let cool for at least 10 minutes.
- Chop potatoes into cubes. Peels on or off--that's your choice.
- In a large bowl combine all ingredients adding mayonnaise last. Start with 4-6 tablespoons. Stir to mix well. Add mayonnaise a teaspoon at a time and stir to mix until you get to your desired consistency.
- Spoon the potato salad into a serving bowl and garnish with a few pinches of paprika.