With Memorial Day right around the corner, it’s time to start making those incredible sides that are always present at barbeques or picnics. May 31st seems to mark the kickoff for get togethers with family and friends that lasts all summer, so let’s fine tune those summer salads that everyone loves so much. Potato Salad is probably one of the most popular side dishes at BBQ’s and that’s what we are making today.
As you probably know, there are several variations of potato salad. For, example, you have German potato salad, mayo based potato salad, and vinaigrette based potato salad, to mention a few. Each one has its own appealing factors. Today I am making my mother’s potato salad recipe which is mayo based and includes hard boiled eggs.
INGREDIENTS
- 4 lbs. potatoes
- 1/2 onion, diced
- 1 cup mayonnaise (Hellmann’s)
- 4 hard boiled eggs
- 1 tablespoon celery seed or celery salt ( I use celery salt for a family member with Crohn’s)
- salt to taste
- pepper to taste
- paprika, for the top
What are the best potatoes for making potato salad?
The starch content varies for different types of potatoes, so you want to choose the best potato for the job. You want to avoid high starch potatoes because they tend to fall apart and are dryer. These would include russet potatoes. Medium starch potatoes, like Yukon Gold hold together better because they hold more moisture. Low starch potatoes, such as red potatoes are ideal because they hold there shape best when boiling. They will not break apart when mixing the potato salad either.
Putting Together the Potato Salad
Gather your ingredients and let’s get started on making potato salad.
First, get out a large stock pot to boil the potatoes in. Next, peel and cut the potatoes in to medium sized chunks. Whether you peel the potatoes or not, is merely a personal preference. Put the cut potatoes into the pot, cover with cold water, and add a teaspoon of salt. The water should be 2 inches above the potatoes. Boil until the potatoes are soft.
In another pot place 4 eggs, cover with water by 1 inch, and bring to a rolling boil. Turn off the heat, cover the pot and let it stand for 8-10 minutes. Drain and cool in ice water. If you do not have ice, run under cold water for about 3 minutes and let them sit in the water to cool. Peel and chop the eggs then set aside.
While the potatoes and eggs are boiling you can get started on the onions. I used a red onion, but you can use a white onion if you prefer. Dice the onion and set aside.
Once the potatoes are done drain and transfer to a large bowl. Let cool for 15 minutes in the refrigerator.
Take out the bowl of potatoes, add the onion, celery seed, salt, pepper, mayo and mix well. Add the eggs and mix into the potato salad. Taste to make sure it has enough salt and pepper. Sprinkle paprika over the top and serve.
I have received many compliments on this potato salad recipe over the years. I think the eggs give it a little something extra. Enjoy!