Potato Salad My Way

This is my favorite way to make potato salad. I know I break the rules by dicing the potatoes before cooking them, but really, why should I mangle a soft, warm, potato when I can get that step cleanly done before the cooking? It makes more sense to me.  Be sure to read through the entire recipe before starting, so you can gather together your ingredients and equipment.  Hope you like this!

PREPARING THE POTATOES

Large Pot of Boiling, Salted Water
6 large Russet Potatoes, more or less
1/4 Cup Pickle Juice

Peel all the potatoes and dice into half inch squares. Put diced potatoes into boiling water. Boil for five minutes and then start checking them with a fork to know when they are getting tender all the way through. Don’t overcook. Empty the water and potatoes from the pot into a large colander set in the sink and let the potatoes drain and cool down.

When potatoes have stopped steaming and are just warm, pour them into a very large mixing bowl. Sprinkle the pickle juice over the hot potatoes. The juice will be completely absorbed by the potatoes and add flavor from inside. You can add more juice if you really love pickle flavor.

MAKING THE DRESSING

In a separate bowl, stir together:

2-1/2 Cups Mayonnaise (My favorite is made with avocado oil but any mayo will work)
3 Tbsp Apple Cider Vinegar
1/4 Cup Yellow Mustard (or spicy brown if you prefer)
2 Tbsp White Granulated Sugar
1/2 Tsp Celery Seed
Salt and Pepper to Taste

ADDING CRUNCH AND FLAVOR

1 Large Celery Rib, finely diced
1/2 Can Black Olives, drained and chopped
1 Cup Pickles, any type you like, drained and chopped (I like bread and butter pickles)
1/2 Cup White Onion, finely diced
2 Cloves Garlic, VERY finely diced or juiced

These are the additions I like – you may enjoy adding other goodies, or leaving some of my suggestions out. Nothing is carved in stone here.  Other common ingredients include green onion, green olives, pimentos, purple onions, shredded cheese, crumbled bacon, chopped arugula, and fresh green peas.  I’ve daydreamed about mixing in lumps of lobster and I just might do that someday when I can. Add whatever you like!

ASSEMBLING THE SALAD

Have ready in another bowl:
5 Hard Boiled, Peeled, Chopped Eggs (about this consistency)

First, start folding the dressing/additions mixture into the cooked potatoes. When it’s all about halfway blended, start folding in the diced eggs. Don’t stir – just gently lift the potatoes with a really large spoon or spatula, and move them around to distribute the dressing, additions and eggs evenly. Do not over mix. You want the potato squares to hold their shape.

FINISHING TOUCHES

Hungarian Paprika

Smooth out the potato salad and clean the inside edge of the bowl with a paper towel to neaten the look, then dash paprika over the top – don’t coat the salad with it, just keep it light enough to add color.

Published by

Ceejay

Lori Alden Holuta lives between the cornfields of Mid-Michigan, where she grows vegetables and herbs, when she’s not playing games with a cat named Chives. Since 2007, Ceejay Writer has been Lori’s avatar in the virtual reality of Second Life. Ceejay authored articles for Prim Perfect and Primgraph magazines. She has also written and performed whimsical, word-wrenching burlesque acts and has a reputation as a punster. She built and barista-d the CocoaJava Cafe, a Steampunk coffee house, and the Java Jive, a coffeepot-shaped Prohibition Era jazz and burlesque club She has a digital Siamese cat named Sam.