The Best Old-Fashioned Potato Salad
After preparing this potato salad hundreds of times for friends, family, parties, and potlucks, I am proud to call it the best potato salad ever.
- 4 cups of peeled, cubed potatoes
- 4 large eggs
- 2 cups of mayonnaise
- 1 small red onion, finely chopped
- 2 Stems celery, diced
- 1 Cup of sweet pickles, chopped
- 1 teaspoon of mustard
- salt and black pepper to taste
- 2 tbls of chopped fresh parsley
- paprika for garnish
Begin by boiling the potatoes in a large pot of salted water for 15 minutes or until they are tender when pierced with a fork. Overcooking the potatoes can make your salad mushy so test them often. Once done, drain them and set aside to cool.
Hard boil the eggs, place them in a saucepan, and cover with cold water. Bring to a boil, then reduce heat to low and simmer for about 10 minutes. Immediately transfer eggs to a bowl of cold water. When the eggs are cool enough to handle, peel and chop them.
While potatoes and eggs are cooling, in a large bowl whisk together the mayonnaise, chopped red onion, diced celery, chopped pickles, and mustard. The balance of onion, celery, and pickle brings a great crunch and flavor to the dish.
Once potatoes and eggs have cooled, add them to the bowl containing the dressing. Season generously with salt and pepper. Stir gently until all ingredients are well coated. This is the time where you can add more mayo or mustard according to your preferences.
Cover the salad with a cling wrap and refrigerate for at least an hour before serving. Remember, the more it chills, the better it tastes.
Prior serving, sprinkle it with chopped fresh parsley and paprika for the beautiful color and extra flavor burst.