Classic Potato Salad

Classic Potato Salad
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Somewhere in our nation’s history potato salad became a summer staple. Perhaps because it is cold, easy to transfer and goes good with anything grilled? Or, maybe it’s because it is so dang good loaded with starches and dressing that does absolutely nothing to benefit your health, but everything to comfort your soul?

Whatever the reason, Americans find themselves recreating the classic, picnic-style potato salad again and again.


The greatest gift during that time was an auntie showing up with a basket of fresh cooked food to feed our famished bellies and warm our hearts

Classic Potato Salad

Last summer we had to say goodbye to a family member’s home and sort through her collection of worldly goods she left behind. Some we saved, some we tossed and some we sold. The process was exhausting and emotional. The greatest gift during that time was an auntie showing up with a basket of fresh cooked food to feed our famished bellies and warm our hearts. Something about the potato salad she brought made a lasting impression. Maybe it was the casual nature in which she served us, in the only way she knew how that made everything taste extra good. Whatever it was, it served its purpose to bring loved ones together over food so good it’s memorable.

Classic Potato Salad

We have recreated her salad as best we can using her secret ingredient. The juice from the pickle jar. Who would have thought? Her pickles were home made, which would probably make this recipe even better, but we used store bought to simplify things. Use whatever sounds good to you, you can’t really go wrong with a recipe so simple.

Classic Potato Salad

Serves 6

Dressing

1/2 cup good quality mayonnaise
2 tbsp olive oil
1 tbsp stone ground mustard
1/4 cup juice from pickles (homemade or store bought)
1/2 tsp salt
fresh ground pepper to taste

Salad

3 lbs yukon gold potatoes
2 tbsp fresh chives, finely chopped
2 tbsp fresh Italian parsley, finely chopped
3/4 cup diced mini cucumbers
3/4 cup diced pickles
4 hard boiled eggs roughly chopped
5-6 radishes thinly sliced

Method

  1. Scrub and clean potatoes. Leaving skin on, cut potatoes into 1.5-2 inch pieces. Bring a large pot of salted water to a rapid boil. Add potatoes and cook until they can be pierced with a fork. About 10 minutes. Drain and run under cold water to stop them from cooking. When potatoes are completely cooled put them, along with all other salad ingredients, in a large bowl.
  2. In a small bowl whisk all dressing ingredients until smooth. Pour over the dressing over the salad and gently toss with a large spoon until potatoes are completely coated. Garnish with extra chives, parsley and radishes. Enjoy!