Simple and Delicious Potato Salad
This potato salad was always a staple at our cookouts. It was made by my aunt, who was one of the best cooks in our family. Her potato salad was one of her many contributions to the barbecue menu, and every summer we looked forward to it. It is creamy, full of flavor and way better than anything store bought. With simple ingredients you probably already have at home, this potato salad will be a hit at your next barbecue!
What you’ll need:
- potatoes
- mayonnaise
- Dijon mustard
- red onion
- hard boiled eggs
- Seasoned salt
- kosher salt
- freshly cracked black pepper
Let’s Get Started!
After you peel and rinse the potatoes, cut them up in bigger chunks. Try cutting them to the same size for easier cooking and uniformity in the salad- about 1 inch thickness.
I like to use Yukon Gold potatoes for potato salad. They hold their shape and have a nice creamy flavor.
Fill a stock pot with water halfway and add salt. When you add the potatoes, the water will rise, and you don’t want it to spill when boiling.
Because I’m not a fan of second degree burns, I like to use a spider spatula to drop the potatoes into the boiling water for 12-15 minutes.
While the potatoes are cooking, start boiling the eggs. You want a perfectly boiled egg, but don’t overboil it, so aim for about 12 minutes.
Check a bigger potato chunk to test the doneness. If the fork goes into the potato easily it’s done and time to drain.
Once potatoes are drained, throw them in a big mixing bowl and add all the ingredients.
Add the chopped eggs last, and gently fold them in to maintain their shape in the salad.
Stir all ingredients together until everything is evenly combined. Give it a little taste test to make sure that its perfectly rich, creamy and ready to serve.
Pair this potato salad with my juicy homemade burgers and you have got yourself and lovely summer day, my friend!
Simple and delicious summer potato salad
Ingredients
Method
- Start by boiling the eggs for about 12 minutes to get a fully cooked hard-boiled egg. Remove the shell, rinse off any remaining shell, and cut into medium-diced pieces. Set aside until ready to assemble.
- Next the potatoes. Rinse, peel and cut potatoes into big pieces, about 1-inch thick
- In a large pot of water, add salt to flavor those bland potatoes. Once the water comes to a boil, carefully drop in the cut-up potatoes and let them cook until they’re fork tender. (10-12 minutes) Drain and add to a large mixing bowl.
- While the potatoes are hot, add the salt, pepper, and seasoned salt and gently stir until well combined. Then add in the mayonnaise, Dijon mustard, and red onions. Stir all ingredients together until everything is evenly combined. Lastly, fold in the diced eggs. Give it a little taste test to see if you'd like more mayo, salt, pepper, etc.
- Cover and refrigerate for an hour or more before serving.
I must say that it’s the best potato salad I’ve had, looking forward to more recipes