Tried And True Potato Salad Recipes

POTATO SALAD NO MAYO

Steps:

• Cook potatoes: Add 2 ½ quarts of COLD water to a large saucepan or pot. Add potatoes and bring the water to a gentle boil over high heat (SEE NOTE). Add in 2 tablespoons of salt, all of the sugar and 2 tablespoons of vinegar. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are fork tender, about 10-12 minutes. Drain the potatoes in a colander and transfer to a large mixing bowl.
• While the potatoes are cooking, make the dressing: In a small bowl, whisk together the oil, garlic, remaining 2 tablespoons of vinegar, Dijon, crushed red pepper flakes and a generous pinch of sugar. Season with 3/4 teaspoon of kosher salt and ¼ teaspoon ground black pepper. Whisk until fully combined. Add in the parsley, dill and cilantro. Stir until combined. Set aside.
• Finish the potato salad: Drizzle half of the dressing over the warm potatoes (SEE NOTE) and gently toss to combine. Add in the scallions, celery and red onion. Toss again. Drizzle in the remaining dressing to taste. Gently toss until everything is coated. Taste and adjust for seasoning with salt and pepper.
• Serve warm, at room temperature or chilled. If serving warm and right away, let it sit out on the counter for at least 10 minutes for the flavors to marry together.

CLASSIC POTATO SALAD

Steps:

• Place the diced potatoes in a large pot and add enough water to cover potatoes by 1-inch. Bring water to boil, then reduce heat to a medium simmer and continue cooking for 5-8 minutes or until the potatoes are easily pierced with a fork. (Don't over-cook. They should be fork tender, but not crumbly.) Drain and set aside to cool to room temperature.
• In a large bowl, combine mayonnaise, red onion, pickles, celery, Dijon mustard, apple cider vinegar, paprika, celery seed, and garlic powder. Stir until well combined and smooth.
• Fold in cooked potatoes, hard boiled eggs, and scallions, then season with salt and pepper. (Also feel free to add in a tablespoon or two of pickle juice.)
• Cover and refrigerate for 1-2 hours to chill and allow the flavors to blend.
• Transfer the potato salad to a serving bowl. Garnish with a couple slices of hard boiled egg, a sprinkle of paprika, and a couple diced scallions. (Garnishes are optional, but highly recommended. Another option is to sprinkle a little Old Bay on top.)
• Serve and enjoy!
• NOTE: Don't miss the recipe variations, storage info, and helpful information in the full article.

TRIED AND TRUE POTATO SALAD

Steps:

• In the bottom of large serving bowl, whisk together vinegar, salt, pepper, sugar, and mayonnaise until well combined.
• Add in celery, onion, potatoes, and eggs. Stir to combine well.
• Refrigerate until serving time. (The longer it chills, the better the flavors develop.).