Hey Everybody! Yes, I’m still alive! We’re back from vacation and it’s been hard getting back into the swing of things… I need a vacation to rest up from the vacation. I had planned to try and post a couple of times while we were gone, but you all know how that goes. Sometime the best intentions just don’t work out.
Anyway, we are looking forward to a busy but relaxing weekend spent with friends and family. Tomorrow evening we are getting together with good friends for Burgers, Potato Salad, Cole Slaw and Baked Beans. On Sunday we are having all of our grown children over for Smoked Baby Back Ribs, Potato Salad, Macaroni and Cheese, Baked Beans, Homemade Rolls and Homemade Ice Cream… Doesn’t THAT just make your mouth water? WOW! That’s two huge meals this weekend, and I’ve been asked to make the potato salad for Saturday night, which works out perfectly for my Sunday lunch because I can just make a huge batch of potato salad for both parties.
How many times have you seen recipes for Classic Potato Salad or Traditional Potato Salad? Is there really such a thing as traditional or classic potato salad? Potato Salad is so many different things to everyone who makes it. It’s a very individualized thing. Today I’m going to show you how I do potato salad. It’s very different from the potato salad that I grew up with, but my family and friends love it and I hope you will too.
Let’s start out by peeling, dicing and boiling 5 lbs. of potatoes. This is going to be a large batch of potato salad. I use regular russet potatoes this time, but also love red potatoes and use them quite often too.
While the potatoes are cooking, boil 7 eggs (put them in a pot and bring to a boil and then turn off the heat and let set with the lid on for 15 minutes). This method turns out perfect boiled eggs for me every time.
In a large bowl, add your diced red onion, dill pickle relish, hard boiled eggs, mayonnaise and yellow mustard and mix together. (I use an egg slicer and slice the eggs both vertically and horizontally instead of chopping or dicing… very quick and easy).
After my potatoes are boiled and just tender, I drain off all the water and put them out on parchment paper on two large 13 X 18 inch half sheet pans to cool. Now is a great time to salt and pepper to taste, while the potatoes are hot and will absorb the seasonings better.
After the potatoes are cool, add them to your wet mixture and mix until well combined. Refrigerate until ready to serve. For maximum flavor, make your potato salad at least a day ahead of time to give the flavors plenty of time to mix and mingle. Potato salad is normally served cold, but I have to admit, I really love it right after it’s made at room temperature.
There’s no wrong or right way to do potato salad… What makes your potato salad unique?