The Potato Salad
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
The Potato Salad is a salad recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 pounds Yukon Gold or red potatoes*, cut into 3/4-inch cubes
- 2 tablespoons apple cider vinegar
- 1 1/4 cups mayonnaise
- 1/3 cup dill pickle relish (optional)
- 1 teaspoon celery salt
- 1 teaspoon Dijon mustard
- 4 hard-boiled eggs, diced
- 2 celery stalks, diced
- half of a small red onion, thinly sliced
- sea salt and freshly-cracked black pepper
- optional toppings: smoked paprika or Old Bay seasoning, chopped fresh chives, (extra) sliced hard-boiled eggs
Method
Bring to a boil the potatoes. Set the diced potatoes in a large stockpot and add enough cold water so that the potatoes are covered by 1 inch. Leave over medium-a hot burner until the water reaches a boil. Lower heat to medium to maintain a let it bubble gently, then continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork. Try to avoid overcooking the potatoes.
Tip off the potatoes thoroughly in a colander. Put back the potatoes to the stockpot, drizzle evenly with the vinegar, and let the potatoes rest for 20-30 minutes* or until cool enough to handle.
Make the dressing. While that cooks, whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.
Mix Once the potatoes are ready to go, add in the mayo mixture, diced eggs, celery and onion. Turn gently until evenly combined.
Salt Taste and season with additional salt and pepper if needed. (Also feel free to add in a tablespoon or two of pickle juice if you would like.)
Chill. Move the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill.
Plate Plate chilled and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.
