Potato salad is the ultimate picnic side dish. It pairs well with so many things, and is hearty enough to stand alone.
Depending on my mood, sometimes I peel the golden potatoes and other times I do not. This recipe will make enough salad to feed 10-12 people.
3-4 lbs of golden potatoes, sliced 1/4" thick
6 cold, hard boiled eggs, coarsely diced
1 medium onion, finely minced
1/2 cup finely diced celery
1/2 cup finely diced cucumber
1/4 cup diced pickle, plus 1 TB pickle brine
2 TB yellow mustard
2 TB vinegar
2 tsp yellow mustard powder
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
1/8 cup fresh tarragon, minced
1 cup mayonnaise
1 cup milk
1 tsp each of S&P, plus more to taste
Prepare a large stock pot of salted water to boil your potatoes. Once the water reaches a boil, add your potatoes and note the time. Keep a close eye on the time, occasionally testing the doneness of the potatoes. They should be cooked almost to al dente, which should take roughly 10-13 minutes. Once they reach that point, drain as much boiling water from the pot as possible without losing potatoes, and then begin filling the pot with cold water to help the potatoes stop cooking. Gently stir the water in the pot to help the cold and hot water mix, and keep the potatoes circulating in the cooler water. Continue to do this until the water temperature remains cool enough that you can place your hands in the water to gently move the potatoes around. Leave the potatoes in the cool water until ready to mix them with the remainder of the ingredients that make up the dressing.
Meanwhile, in a large glass or metal bowl, combine the dill, parsley, tarragon, celery, vinegar, and pickle brine and mix together well. Next, add your hard boiled eggs to the bowl. I find it easiest to hold an egg in the palm of my hand while using a butter knife to slice and dice it. Your goal is not to have uniform cuts. Toss the eggs with the herb blend.
To a 4-cup liquid mixing cup add the mayonnaise and milk together, and gently whisk to combine. Add to the mixing cup: onion, cucumber, pickle, mustard, mustard powder, and S&P and whisk together. Feel free to add more milk if you would like a thinner dressing.
It is now time to add the potatoes to the bowl with the herb mixture. Add a layer of potatoes and then some dressing; add potatoes and then dressing. Continue this method until everything is in the same bowl. Using two large spoons, gently toss the mixture to combine everything together. Allow all of the components in the salad to mingle and marry for at least 30-60 minutes before adjusting seasoning. Continue to gently toss periodically until it is time to serve.
Depending on my mood, sometimes I peel the golden potatoes and other times I do not. This recipe will make enough salad to feed 10-12 people.
3-4 lbs of golden potatoes, sliced 1/4" thick
6 cold, hard boiled eggs, coarsely diced
1 medium onion, finely minced
1/2 cup finely diced celery
1/2 cup finely diced cucumber
1/4 cup diced pickle, plus 1 TB pickle brine
2 TB yellow mustard
2 TB vinegar
2 tsp yellow mustard powder
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
1/8 cup fresh tarragon, minced
1 cup mayonnaise
1 cup milk
1 tsp each of S&P, plus more to taste
Prepare a large stock pot of salted water to boil your potatoes. Once the water reaches a boil, add your potatoes and note the time. Keep a close eye on the time, occasionally testing the doneness of the potatoes. They should be cooked almost to al dente, which should take roughly 10-13 minutes. Once they reach that point, drain as much boiling water from the pot as possible without losing potatoes, and then begin filling the pot with cold water to help the potatoes stop cooking. Gently stir the water in the pot to help the cold and hot water mix, and keep the potatoes circulating in the cooler water. Continue to do this until the water temperature remains cool enough that you can place your hands in the water to gently move the potatoes around. Leave the potatoes in the cool water until ready to mix them with the remainder of the ingredients that make up the dressing.
Meanwhile, in a large glass or metal bowl, combine the dill, parsley, tarragon, celery, vinegar, and pickle brine and mix together well. Next, add your hard boiled eggs to the bowl. I find it easiest to hold an egg in the palm of my hand while using a butter knife to slice and dice it. Your goal is not to have uniform cuts. Toss the eggs with the herb blend.
To a 4-cup liquid mixing cup add the mayonnaise and milk together, and gently whisk to combine. Add to the mixing cup: onion, cucumber, pickle, mustard, mustard powder, and S&P and whisk together. Feel free to add more milk if you would like a thinner dressing.
It is now time to add the potatoes to the bowl with the herb mixture. Add a layer of potatoes and then some dressing; add potatoes and then dressing. Continue this method until everything is in the same bowl. Using two large spoons, gently toss the mixture to combine everything together. Allow all of the components in the salad to mingle and marry for at least 30-60 minutes before adjusting seasoning. Continue to gently toss periodically until it is time to serve.
