Heirloom Potato Salad

Betsy Wolfe

By
@Wolfebets

I've taken the best elements from two family potato salad recipes and have made this version for years. I'm always asked to bring it since many people who don't usually like potato salad seem to like this one. It's a large recipe so it works well for outings and potlucks. You should really make it a day ahead because the flavor is far better the next day. Another important tip...try to work quickly and process the potatoes while they are still hot. It sort of par-cooks the veggies and gives the sauce a starchier consistency. My boys will be mad at me for publishing it.


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Rating:

Comments:

Serves:

12 or more

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

SALAD ITEMS

5 lb
russet potatoes
5
hard boiled eggs, peeled
3
stalks celery, sliced
1 bunch
green onions, sliced or 1 med onion-chopped

SALAD DRESSING

1 c
mayonnaise
2 Tbsp
yellow mustard
1/4 c
dill pickle juice
1/2 c
chopped dill pickles
1/2 tsp
salt

FINISHING

***
salt and pepper to taste
***
paprika or dill weed for garnish

Directions Step-By-Step

1
Place the celery and onions in a very large mixing bowl. Set aside.
2
Place potatoes in a large pot with their skins on
and just cover with water. On hi heat, bring water to a boil and turn flame to med-hi. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
3
Drain water, and allow the potatoes to cool just until you can handle them. Pull skins off potatoes and place them whole in the bowl, onto the veggies. Discard skins. Potatoes should still be pretty warm when you add them to the bowl. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
4
Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
5
Boiled eggs: Slice the eggs in half, scooping the yolk from the white. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites-not too tiny- and add to the potato bowl.
6
Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute and add salt and pepper to taste.
7
Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed, and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.

About this Recipe

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom