I’ve had a few requests for the recipe. After all, as one person said, “Tis the Season”! Potato Salad is a cheap filler, and also full of fiber, more than pasta salad. Fattening yes. But I don’t want to hear that right now. We’re talking potato salad, people!!!
For all of the above reasons, potato salad should be a part of every summer BBQ. But keep it cool. You don’t need any fancy set up… just two different sized bowls. Serve the potato salad in a medium sized bowl, nestled in a larger bowl full of ice. And…
If you’ve been using sweet pickles, try dill instead. You’ll probably get some new converts to potato salad. And… NO mustard, please!!!
Of course I don’t measure anything:
10 pounds potatoes
1 chopped red onion
5 stalks celery – diced… See More
8-10 boiled eggs
2 diced kosher dill pickles
loads of fresh dill (use one whole package from produce section)
Sea salt and fresh ground pepper
1/2 jar mayo (more or less)
Boil the potatoes until just fork tender (not too much), drain and chill in ice water. Once chilled, drain again, and into fridge. After they’re nice and cold, dice small about 1/2” to 3/4”. With clean hands, mix all together in a BIG bowl, except mayo. Then add mayo, as much as you like. Don’t be stingy on the mayo! You’re using your hands so that you have control over how much you want to squish the potatoes. The squishing is what makes it creamy. You’ll need to add mayo, the more you squish. But don’t turn it into mashed potatoes. Sometimes if potatoes are cooked too much, using the hands, you are able to be more gentle and not squish it, like you would if you were using a spoon. Hands are perfect either way!!!
I love potato salad too, because, yes, it’s alot of work, but you can do it the night before. And it’s even better if it sits overnight, and gets better for several days thereafter.
Let me know how you like it!