Picnic Potato Salad (AKA Classic Potato Salad) Recipe
Picnic Potato Salad
AKA: Classic, Traditional, Original, and Old Fashioned Potato Salad
Submitted By: Taz
Ingredients:
2 lbs Yukon Gold OR Russet Potatoes - peeled and cut into ¾ - 1 inch squares
6 Hard Boiled Eggs - chopped
3 Large Stalks Celery - halved and sliced
1 Medium White Onion - small chopped
1 Cup Mayonnaise - amount to taste
2 Tbs - ¼ Cup Prepared Yellow Mustard - amount to taste
2 Tbs - ¼ Cup Cider Vinegar - amount to taste
1-2 tsp Celery Seed - amount to taste
Kosher Salt and Fresh Ground Black Pepper to taste
-OPTIONAL-
2 Tbs Sweet OR Dill Pickle Relish
1 Large clove Fresh Garlic - grated into a paste
AS SUBSTITUTE FOR ONION: 1 Bunch Green Onion - small chopped
Preparation:
- Place potatoes in a large pot and add enough cold water to cover potatoes by 1 inch - Season the water generously with salt
- Place over high heat and bring to a boil - Reduce heat to medium-low, cover the pot, and allow to simmer until potatoes are tender (apx 10-15 minutes)
- Drain potatoes and transfer to a large bowl - IMMEDIATELY drizzle the vinegar over the potatoes (tossing as you go to ensure even distribution) - The vinegar will be completely absorbed into the potatoes
- In a separate bowl, whisk together mayonnaise, mustard, pepper (apx 1 tsp), celery seed, and garlic (if using) until thoroughly combined - Pour mixture over potatoes and fold to combine (you want the potatoes to still be warm so that they will absorb some of the dressing)
- Add egg, celery, and onion to the potato mixture and fold to combine (you want to 'fold' everything together as not to break up the potatoes)
- Taste and adjust seasoning
- Cover and chill in refrigerator for a minimum of 1 hour before serving to allow flavors to meld
- Serve cold (or at room temperature) garnished with a sprinkle of Paprika if desired
