Potato Salad - A Vanishing Act
We don’t have any shortage of “taste-testers”.
When I say this recipe is a family favorite, I mean it. I am up to preparing an entire 10-pound bag of potatoes. The potato salad disappears at an astonishing rate, sometimes with us only “snacking” on it. Maybe I should contact David Blaine about this vanishing act! Don’t believe me? Watch the video here.
Pre-meal
We mix up giant batches of potato salad.
Usually I prepare and cook the potatoes the day before I plan to officially serve the potato salad since it takes a while for the potatoes to cool off, especially in the summer heat. When I do so, I scoop and drain the potatoes for the potato salad so the remaining potatoes for the meal can fully cook.
Firm or mushy
I prefer my potatoes more on the soft side, so I dice up all my potatoes before I boil them (plus it saves time only handling the potatoes one time. However, if you prefer them more on the firm side, quarter the potatoes prior to boiling then slice after they have cooked and cooled enough to handle.
Uniformity is key
Peel potatoes, quarter, and slice the potatoes – ensuring pieces are all uniform in size and about ¼” thick. Boil the potatoes and immediately drain and put potatoes on ice (or since this summer favorite has become a year-round favorite, during the winter stick the pot in a snowbank!) just before the potatoes are completely cooked.
I get the last bit of mayo out of the container by rinsing with my dill pickle juice.
Potato Salad Recipe
Eggs on the left and potatoes on the right.
10 potatoes
1 1/2 cups mayo
1 t. salt
1/2 t. pepper
1 T. seasoning salt
1 t. sugar
4 1/2 t. wet mustard
1/4 cup dill pickle juice
1/2 medium onion, diced
3 pickles, finely chopped (optional)
3 celery ribs or 1 t. celery seed, chopped finely
1/2 onion, finely diced
6 hard-boiled eggs, chopped
Peel and slice potatoes (as explained above). When cooked to desired doneness, immediately cool.
Mix together the mayo, spices, sugar, mustard, dill pickle juice, and onions. Stir in the pickles, and celery followed by the cooled potatoes. Fold in the diced hard-boiled eggs. Refrigerate.
My husband always volunteers to mix and taste test to ensure seasoned to perfection. I like when he mixes since the large batch requires some torque to mix!
*If I don’t have any fresh celery, I substitute celery seed.