classic Potato Salad - How to Make a Homemade Potato Salad

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Potato - classic Potato Salad - How to Make a Homemade Potato Salad

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Everyone has a potato salad formula in their past that they either love or hate. There are a few tricks to development an exquisite potato salad. First of all, you want to use a waxy potato, not a baking potato. Red potatoes hold up well in potato salad. They have a lower starch content so they don't soak up as much water during cooking. When you choose your potatoes, try to get them all the same size so they cook evenly. Cracked skins mean you've cooked your potatoes either too long or at too hard of a boil.

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When the potatoes are done, you want to cool them off so you can slice them, but you still want them to be a diminutive bit warm. If you use small potatoes, you can use an egg slicer to give you uniform slices after they are peeled. The warm potatoes will soak up the vinegar easily, adding flavor inside the potato as well as covering once the dressing is added.

The dressing should start with a base of mayonnaise. The mustard spices it up a bit. Add the other ingredients and mix well. Fold the dressing into the potato slices in a large bowl. Season it all with salt and pepper to taste.

Some population like to add chopped boiled eggs to their potato salad or at least use them to garnish. You can dress up the salad with some egg slices and sprinkle a colorful dash of paprika across the top for a very nice seeing salad. Serve it as a side dish or in small lettuce leaves as an appetizer.

formula for Old Fashioned Potato Salad

This formula will take you back to the good old days when food tasted great.

What You Need

2-1/2 pounds red potatoes 3 Tablespoons cider vinegar 3/4 cup mayonnaise 1 teaspoon mustard powder 1/4 cup parsley, chopped 1 Tablespoon fresh tarragon, chopped 1/2 Tablespoon garlic, thinly sliced 1/2 cup red onion, diced small 1/2 cup celery, thinly sliced 1 teaspoon kosher salt 1/2 teaspoon ground black pepper How to Make It

Place the potatoes in a large pot. Cover with cold water and place on the stove over medium heat. Cover the pot. Let the water come to a boil. Sell out the heat and remove the lid. Simmer the potatoes gradually until they are fork tender. Drain the potatoes and place them in an ice bath to cool.

Remove the potato skins by rubbing with a tea towel. Slice the potatoes into rounds and put them in a Ziploc bag. Add the vinegar and toss the potatoes until they are all coated. Place the bag into the refrigerator overnight to let the potatoes soak up the flavor.

In a large bowl, mix the mayonnaise, mustard, tarragon, parsley, onions, garlic, and celery. Add the potatoes and season with salt and pepper to taste. Chill the salad for at least an hour before serving.

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