Classic Potato Salad

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Ok, so this recipe is from John’s mom, and if you like classic potato salad, this is a good one. I’ve made a few tweaks to it, and I think I’ve improved it, so I’m not sure there’s a whole lot better recipe out there for classic potato salad. My mom used to always buy it in those deli sections of stores, and it is just so much better homemade. I made it yesterday, and here is what I changed from the original recipe, which I think is too heavy on the potatoes.

Potato Salad

6 boiled eggs I doubled this
10 medium potatoes
1 dill pickle, finely chopped
1 stalk celery I used a whole bunch of celery hearts
1 bunch green onions, finely chopped It could use more
3 cups mayo see note below
1/3 cup pickle juice
2 Tbs. French’s mustard
½ tsp. salt
1 tsp. pepper
½ tsp. seasoned salt
½ tsp. garlic salt I used garlic powder, and this is one where I would almost go a bit scant if you don’t like garlic flavor
½ tsp. celery seed
½ tsp. onion salt I also added dry dill

So, essentially I put the potatoes in the instant pot whole and steamed them for 10 minutes. Then, you peel the skins off and slice them. You add the sliced eggs, pickle, celery, and green onions. So, for the sauce, at first I just did 2 cups of may oand then left the rest of the seasonings the same, but then I needed more sauce so I ended up needing the full 3 cups of mayo anyway and I just ended up adding more spices.  In other words, here is my revised sauce.

3 cups mayo
3-4 Tbs. yellow mustard (dijon would also be good)
1/2 cup pickle juice
3/4 tsp. salt
3/4 tsp. seasoned salt
1/2 tsp. garlic powder
3/4-1 tsp. celery seed
3/4 tsp. onion salt
1/2 tsp. dry drill
pepper to taste

I put salt and pepper on the potatoes and eggs separately before I combined it all.































Comments

  1. thejohnmfamilyAugust 6, 2018 at 8:08 AM

    Fresh dill would be good with this, and if not, increase the dry dill

    ReplyDelete
  2. Diana G.July 4, 2020 at 6:32 AM

    To be fair, I didn't ALWAYS buy the pre-made potato salad. When you kids were younger, I would make it fresh--which as mentioned, is always so much better! My mother made a yummy potato salad so I used her recipe for years. I have since replaced it with Cheryl's recipe, as I love the tangier dill flavor. This is a fabulous potato salad!

    ReplyDelete
  3. thejohnmfamilyMay 27, 2024 at 1:53 PM

    I think this works better if your potatoes are room temperature or cold, and I would say you cook them in the pressure cooker for 10 minutes, tops. Peel them first, and stab them, then put them in water.

    ReplyDelete

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