I feel like I’ve been making potato salad forever! After all, its the one of those basic foods you think of for summertime entertaining, no matter where you live.
Just boil the peeled and halved potatoes until tender, drain and place on a tray to cool and dry. You do not want to put mayo mixture on wet potatoes.
Add the remainder of ingredients and you will have the best potato salad you have ever tasted.
The “secret” ingredient?….Celery Seed. Don’t omit it!
A great tool to short cut the dicing of onions:
This “Alligator chopper” is a time saver and a half. I use it for every recipe that calls for diced onions.
Everyone has their favorite recipe. I’ve tried quite a few such as, French style with Dijon mustard and herbs, which is delicious and Italian style with Italian dressing, which is also delicious. But I like plain mayonnaise based potato salad the best. To me, its as American as the Fourth of July!
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Potato Salad
Description
Delicious tried and true potato salad with a few simple ingredients.
Ingredients
2 lbs red potatoes, peeled and cut in half
1/2 red onion, chopped
3 stalks celery hearts, chopped
1/2 cup mayonnaise
1/4 cup sour cream
4 stalks fresh parsley, chopped or 2 Tbsp dried parsley
1 Tbsp celery seed
salt & pepper
Instructions
Place potatoes in a large saucepan and cover with water. Cook on high until boiling and reduce to med high and cook until done. Drain and spread out on tray in a single layer and cool fully. This will also dry the potatoes.
When cooled, cut potatoes into bite sized pieces. Add celery, onions, celery seed, parsley and salt & pepper. In a separate bowl, mix mayonnaise and sour cream until well combined. Add to potatoes and mix together well. Season further to taste.
Add more mayo mixture if desired. You can also add some hard boiled eggs to potato salad if desired.
Notes
Make sure you don’t shortcut and omit the cooling and drying stage of the cooked potatoes. The mayo really sticks to the potatoes when they are cooled and dried.
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