Classic American Potato Salad Recipe
For the love of potatoes and the perfect creamy, tangy and well-balanced potato salad we make with them and just can't stop eating.
Yukon gold potatoes
(distilled, red wine or apple cider)
hard-boiled eggs, chopped
sweet pickles, chopped
diced red onion
scallions or green onions, sliced thin
Diamond kosher salt and pepper
(Best Foods or Hellmann's brand)
Wash and peel the potatoes, then dice into ¾" pieces. Add to a pot and cover with 1" of cold water.
Cook the potatoes
- Bring to a boil over high heat and add 1 tablespoon Kosher salt, then reduce heat to simmer. Cook until fork-tender but not mushy, about 8 to 10 minutes.
Prep the remaining ingredients while the potatoes cook
make the dressing
by whisking the dressing ingredients in a large bowl until combined.
Drain the cooked potatoes in a colander, then add back to the pot and gently toss with the vinegar. Let cool slightly.
Add the potatoes to the dressing bowl while still warm along with the hard-boiled eggs, pickles, onion and scallion. Gently fold together to combine.
Taste for seasoning and adjust with more salt or vinegar as needed.
Cover and chill in the refrigerator for a few hours or overnight to allow the flavors to meld.
Serve with a sprinkle of chopped scallion or parsley on top.
Recipe can easily be scaled up or down.
Add salt to the potato water once it is boiling to season the inside of the potatoes.
Optional Add-in Ingredients:
smoked pork belly
, celery, chopped dill or even pickle juice.
Recipe from SaltPepperSkillet.com