Classic Potato Salad
By: Leah Rodrigues
Published: May 14, 2013

What is a barbecue without classic American potato salad? Chunks of tender potato are mixed with a creamy dressing and celery, green onion, and sweet pickle relish.  You can also add black olives and hard boiled egg to the salad if you wish.  Remember, to keep your potato salad refrigerated until you are ready to serve.
Potato Salad
Ingredients:



6 large russet potatoes, scrubbed
2 tablespoons kosher salt
3 green onions, rinsed
2 tablespoons sweet pickle relish or 3 sweet gherkins, minced
2 stalks celery
 
Directions:








   
Place unpeeled potatoes in a large stockpot and cover with water by 2-inches. Bring to a boil over high heat, stir in 2 tbsp kosher salt, reduce heat to medium (keep water at a low boil) and cook until you can easily pierce potatoes with a fork, about 20 minutes. Larger potatoes may take longer. Remove from water and set aside to cool.


   
Meanwhile, chop onions, sweet pickles and celery into small pieces all about the same size. Transfer to a large mixing bowl.


   
In a small bowl, combine the mayonnaise, mustard, salt, pepper, and enough pickle juice to thin it out a bit. Taste and adjust seasonings until you get a flavor balance you like.


   
When potatoes are cool enough to handle, but still warm, peel and cut into bite-sized cubes. Add potatoes to bowl with onions, pickles, and celery. Sprinkle liberally with salt and pepper and toss until all ingredients are evenly distributed. Pour half of mayonnaise mixture over the top and toss until coated. Add remaining mayonnaise as desired to get the amount of sauce you like. My husband likes his potato salad quite dry, and others like it with lots of sauce. Add enough to suit your family’s taste. Toss until everything is evenly coated.


   
Cover with plastic wrap and chill in refrigerator until ready to serve, at least 2 hours if possible. Flavors need time to meld and salad should be served cold.

Place unpeeled potatoes in a large stockpot and cover with water by 2-inches. Bring to a boil over high heat, stir in 2 tbsp kosher salt, reduce heat to medium (keep water at a low boil) and cook until you can easily pierce potatoes with a fork, about 20 minutes. Larger potatoes may take longer. Remove from water and set aside to cool.


     
Meanwhile, chop onions, sweet pickles and celery into small pieces all about the same size. Transfer to a large mixing bowl.


     
In a small bowl, combine the mayonnaise, mustard, salt, pepper, and enough pickle juice to thin it out a bit. Taste and adjust seasonings until you get a flavor balance you like.


     
When potatoes are cool enough to handle, but still warm, peel and cut into bite-sized cubes. Add potatoes to bowl with onions, pickles, and celery. Sprinkle liberally with salt and pepper and toss until all ingredients are evenly distributed. Pour half of mayonnaise mixture over the top and toss until coated. Add remaining mayonnaise as desired to get the amount of sauce you like. My husband likes his potato salad quite dry, and others like it with lots of sauce. Add enough to suit your family’s taste. Toss until everything is evenly coated.


     
Cover with plastic wrap and chill in refrigerator until ready to serve, at least 2 hours if possible. Flavors need time to meld and salad should be served cold.