PUT THE SUPERMARKET-BOUGHT POTATO SALAD DOWN, YOU'RE BETTER THAN THAT
A classic potato salad is a must-have at every picnic and BBQ, and this one is the best. Based off of my dad's recipe, it's creamy and tangy, with a little bit of crunch from the onion and pickles. What it's not: too sweet, which is one of my potato salad pet peeves. If you’re looking for a classic, no-fuss potato salad that won’t disappoint, read on for the top tips on how to ace this recipe:
What kind of potatoes are best for potato salad?
Now is not the time to use extra-starchy russet potatoes. Those are great for baking and frying, but not so great when boiled (they'll crumble apart!). For potato salad purposes, you need waxy potatoes, such as Charlotte, Jersey Royals and Desiree.
To peel or not to peel?
You can peel your potatoes, but it's not necessary. Unlike the skins of russet potatoes, which are very tough, astringent, and distracting, waxy potatoes have a much more delicate skin that adds colour and helps to hold the cubed potatoes' shape better during the cooking process. If you like it all smooth and entirely creamy, go ahead and peel! It all comes down to personal preference.
Pickles... really?
Yes, but I promise you: You do not need to like pickles to enjoy this recipe—I speak from the experience of someone who has served this potato salad to many so-called pickle haters. Dill pickles add a subtle but fresh bite to this creamy mayo-based salad, and honestly, people are usually blissfully unaware of their presence. Think of them more as a secret condiment and less as a feature element.
Storage.
If you have any leftovers, store in an airtight container in the fridge for up to a week, though potato salad is best consumed within 3 days for maximum freshness.
Yields: 6 servings
Prep Time: 10 mins
Total Time: 25 mins
Ingredients
- 3kg waxy potatoes, cut into 1.5cm pieces
Flaky sea salt
- 1
small red onion, finely chopped
- 345 g
mayonnaise
- 40 g
chopped dill pickles
- 1 tbsp.
Dijon mustard
- 1 tbsp.
fresh lemon juice
- 1/2 tsp.
paprika
- 4
hard-boiled eggs, chopped
- 15 g
finely sliced chives
Freshly ground black pepper
Directions
- In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
- In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.