Once upon a time about 17 years ago, I tasted the best potato salad I had ever tasted in my then 13 years of life. My mother, who had lived longer than I, also tasted said potato salad and thought to herself, “I must have this recipe. I will ask the person that made it!” To which the person who made it replied, “no.” The details after that are a little fuzzy, because the recipe for the potato salad was indeed acquired and I’m about to share it with you. So be profoundly grateful, this could have not been the case…had someone/something not said/happened to change that “no” into a “yes.”
This potato salad recipe has seen some small tweaks through the years, but has stayed very much true to the OG and it’s super easy to make. What makes this potato salad superior from all the others I’ve ever had? There’s one specific ingredient that takes it next level in my opinion: Vinegar. YUP, you heard (read?) right. There’s something about the vinegar that gives this salad the perfect marriage of salty/savory/acidic. I’m calling it. You will like this potato salad. As summer is upon us and grilling-out and backyard hangs are inevitable, so is making potato salad. Do yourself a favor and make this one.
Even though the recipe didn’t start in my family, it has become part of the family recipe collection and I’m happy to pass it along. You ready?
Ingredients:
6 white potatoes
6 red potatoes
2 Cups of Mayonnaise
6 boiled eggs
½ teaspoon mustard
2 teaspoons dill relish
2 teaspoons onion powder
3 teaspoons salt
½ teaspoon pepper
2 tablespoons white wine vinegar (I used distilled vinegar)
Instructions:
1. Clean potatoes (do not peel) and cut into small cubes.
2. Boil potatoes until they are soft all the way through but before they are too soft and on their way to mashed potatoes. You don’t want them to lose shape and turn to mush when you add in the wet ingredients. On my gas range, I boil them for about 15 minutes.
3. In a separate bowl, mix together all ingredients except eggs. Add mixture to potatoes, stir in well.
4. Dice eggs and stir them into the salad. Chill before serving (tastes good hot as well). Serves 12-18 people.
This Potato Salad Recipe is super quick/simple/easy (another reason I love it) and because of that, it’s extremely user-friendly. Meaning, it’s hard to mess it up and conducive to adding your own twist to it if you’d like. One of my sisters cooks bacon and adds bacon crumbles to it!
Happy potato salad making friends! I would love to know if you make it, and how you like it!
Much love,
Kathryn