Classic Potato Salad
Whenever we used to have a family barbecue, my mom used to make this delicious Classic Potato Salad that used to disappear so fast, people would have to rush to get some before it was all gone.
How to make the best potato salad:
The Potatoes
I start with Yukon Gold Potatoes because of the buttery flavor and firm but creamy texture. It is, in my opinion, the perfect potato. The slightly yellow color also make for a pretty potato salad.
Yukon Gold Potatoes
Peel and chop each potato in approximately 1/2 inch to 3/4 pieces.
Boil the potatoes until fork tender. I insert a fork or knife to make sure that they are done. Drain and set aside.
The Eggs
Sometimes you get a potato salad and the eggs are so hard, they are chalky. I like my eggs a medium-hard boiled. The whites should be completely set, but the yolks should be just a little jammy.
These eggs are deliciously jammy!
These kinds of eggs are so good, you can not get enough of them. They are the eggs that somehow always disappear from a potato salad when no one is looking. 🍴😋 It might not be a bad idea to put in a few extra.
Bring a pot of water to a simmer. You should have enough water to cover to the top of the eggs.
Prepare an ice bath to quickly cool down the eggs as you take them out of the hot water.
Ice Bath.
You want your eggs to be at room temperature when they go into the simmering water. Cold eggs will alter the cooking time.
Gently a few eggs to the simmering water.
Using a large slotted spoon, lower the eggs into the simmering water.
I added 6 eggs at a time, but it depends on the size of your pot. If your pot is more narrow, you want to add fewer eggs. You do not want to crowd the eggs. Set a timer to 8 minutes.
With a large slotted spoon, remove the eggs form the hot water and add them to the ice bath for a few seconds (long enough for them to be cool enough to handle).
These eggs are cool enough to handle.
Peel and quarter the eggs. I like to cut them in quarters and occasionally halves. I try very hard not to eat all the eggs.
These eggs are deliciously jammy.
The Mayo Dressing
In a large bowl, whisk the oil and vinegar. Stir in the salt, pepper, paprika, celery salt, onion powder, mustard powder, and dill. Then, stir in the mayonnaise and mustard. You can adjust your flavors to your liking. In my family, we sometimes (and my sometimes, I mean most of the time) add extra salt.
Mayo Dressing.
The Onion and Celery
It’s okay to save time by getting precut onion and celery. However, I would further dice your onion and celery to approximately 1/4 inch pieces.
Diced onion.
Diced celery.
To Assemble the Potato Salad
Take your large bowl with the prepared Mayo dressing and stir the diced onion and celery.
Follow this by stirring in the chopped cooked potatoes and eggs.
Top with a little extra dill if you like, and enjoy!
This potato salad is a perfect side for BBQ Recipes such as:
Other side dish ideas for BBQs include:
- Smoked Sausage Cornbread
- and some Texas-Style Baked Beans found on Allrecipes.com
Classic Potato Salad
Ingredients
- 5 Pounds Yukon Gold Potatos
- 18 Eggs
- 1 Tablespoon Oil (use a light flavored oil such as a grape or canola oil)
- 2 Teaspoons White Wine Vinegar
- 3 Teaspoons Salt
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Mustard Powder
- 1/4 Teaspoon Paprika
- 1/4 Teaspoon Celery Salt
- 1/8 Teaspoon Pepper
- 1 Teaspoon Dill Weed
- 2 Teaspoons Yellow Mustard
- 2 Cups Mayonnaise (Use on that is full fat and made with eggs)
- 1/2 Cup Onion (Diced to approximately 1/4 inch dice)
- 1/2 Cup Celery (Diced to approximately 1/4 inch dice)
Instructions
-
Peel and chop each potato in approximately 1/2 inch to 3/4 pieces.
-
Boil the potatoes until fork tender. I insert a fork or knife to make sure that they are done. Drain and set aside.
-
Bring a pot of water to a simmer. You should have enough water to cover to the top of the eggs.
-
Prepare an ice bath to quickly cool down the eggs as you take them out of the hot water.
-
Gently a few eggs to the simmering water. You do not want to crowd the eggs. Set a timer to 8 minutes.
-
With a large slotted spoon, remove the eggs form the hot water and add them to the ice bath for a few seconds (long enough for them to be cool enough to handle).
-
Peel and quarter the eggs. I like to cut them in quarters and occasionally halves. Set aside.
-
For the mayo dressing, take a large bowl and start by whisking the oil and vinegar. Stir in the salt, pepper, paprika, celery salt, onion powder, mustard powder, and dill. Then, stir in the mayonnaise and mustard.
-
Take your large bowl with the prepared Mayo dressing and stir the diced onion and celery. Follow this by stirring in the chopped cooked potatoes and eggs.