Have you ever wondered why some people just make better potato salad than others? There are a few secrets to a great potato salad recipe. Read on to find out all of them.
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Secrets to Great Potato Salad
- Use baked potatoes, boiled potatoes are too soft and wet. They will not hold their shape and tend to make the salad soggy.
- Used seasoned rice vinegar. This vinegar is one of my favorites. It is a great vinegar for salads and more. Every time I use it, people always ask for my recipes.
- Do not pre-mix your dressing. Add the dressing one ingredient at a time, starting with the vinegar. If you add the vinegar first and mix well, the egg yolks will start to break down a little and become incorporated as part of the dressing. Alternatively, you could blend the yolks into the dressing. Either way your dressing will be creamy and delicious.
Great Potato Salad ingredients:
- 6 potatoes
- 5 hard boiled eggs-Use this easy peel recipe.
- 4 celery stalks, chopped
- 1 onion, minced
- 5 radishes, sliced
- 1/4 cup seasoned rice vinegar
- 2 tablespoons Dijon mustard
- 3/4 cup mayonnaise
- salt and fresh ground pepper to taste
Directions for Great Potato Salad
Wash the potatoes, prick with a fork, and bake at 400 degrees F for 1 hour or until softened. Cool the potatoes overnight. Peel and slice the potatoes into 1/2 inch cubes. A paring knife is best for peeling baked potatoes. I like this ceramic one. Place in a bowl.
Peel and slice the hard boiled eggs. Add them to the potatoes. Add the chopped celery, minced onion and radish slices to the bowl.
Fold in the vinegar. Continue to stir in the vinegar until the egg yolks start to break down and become creamy.
Add the mustard and continue to mix, then mix in the mayonnaise. Finally, season with salt and pepper to taste. For the best flavor, chill a couple of hours before serving.
Printable potato salad recipe
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Servings
8 minutes
Preparing Time
15 minutes
Cooking Time
60 minutes
Calories
kcal
INGREDIENTS
6 potatoes
5 hard boiled eggs
4 celery stalks, chopped
1 onion, minced
5 radishes, sliced
1/4 cup seasoned rice vinegar
2 tablespoons Dijon mustard
3/4 cup mayonnaise
salt and fresh ground pepper to taste
DIRECTION
- Wash the potatoes, prick with a fork, and bake at 400 degrees F for 1 hour or until softened. Cool the potatoes overnight. Peel and slice the potatoes into 1/2 inch cubes. Place in a bowl.
- Peel and slice the hard boiled eggs. Add them to the potatoes.
- Add the chopped celery, minced onion and radish slices to the bowl.
- Fold in the vinegar. Continue to stir in the vinegar until the egg yolks start to break down and become creamy.
- Add the mustard and continue to mix, then mix in the mayonnaise.
- Finally, season with salt and pepper to taste. For the best flavor, chill a couple of hours before serving.
