Potato salad made with red potatoes. This is THE BEST potato salad. It’s a must for your July 4th picnic or your next backyard BBQ.
This weekend we celebrated my sweet father-in-law’s birthday. He walked in the door and said, “I made it.” He was saying I made it to 94. Yep, 94! He’s seen a lot of stuff in his many years.
His favorite meal consists of steak and potatoes. Of course. So I made this potato salad. He loved it and so did everyone else.
This recipe was given to me about 15 years ago and since then it has become my go to potato salad whenever there’s a cookout and a crowd to feed. It’s made with red potatoes which I love. They’re more of a waxy potato which is perfect for the combination of flavors in this salad.
I love how the tangy mustard, the briny sweetness from the baby pickles and the creaminess of the eggs and mayo come together when those little chunks of red potato are coated in that delicious sauce. It’s like potato salad heaven in your mouth.
I know there are many varieties of potato salad and most of us have our favorite, but once you taste this, I bet it will become one of your new favorites.
You should make this. It’s too good to pass up.
Favorite Potato Salad
Ingredients
- Salad
5 lb. red potatoes washed and cubed (no need to peel)
5 stalks celery diced small
1/2 cup green onion chopped small
1/3 cup sweet midget pickles (gherkins) diced small
6 to 8 boiled eggs (I medium boiled them) chopped
- Sauce
3 teaspoons cider vinegar
3 teaspoons sugar
2 teaspoons salt
2 1/2 cup mayonnaise
3 teaspoons yellow mustard
3 teaspoons celery seed
Directions
- Place the cubed potatoes in a large pot and fill it with water covering the potatoes to 1 inch above.
- Cook on medium-high for 20-25 minutes until tender. Check for doneness by piercing 1 or 2 pieces with a knife. If the knife slides out with no resistance they are done. Or simply just taste the potato for doneness.
- Make the Sauce
- While the potatoes are cooking combine the vinegar, salt, and sugar. Stir until the sugar is dissolved. Add the remaining sauce ingredients stirring until thoroughly combined.
- Assemble
- Transfer the cooked potatoes to a large bowl. (It should be large enough that you have room to stir the salad)
- Add the sauce and the remaining ingredients and gently stir until combined. Refrigerate for 1 hour to let the flavors marry.
- Enjoy!
