World’s Best Potato Salad
Potato Salad is no stranger to any culture, and rightly so. Potatoes are perfect for transferring just about any flavor. From cumin to creamy mayonnaise and pickles.
This is the potato salad my granny used to make to go as a side with her famous vegetable soup. I have tweaked this recipe several times but always end up reverting back to her original potato salad. It really cannot be improved.
The Secrets to Making the Best Potato Salad on the Planet!!
Dill Pickle and Celery
I think the secret to Granny’s recipe is that she adds equal parts dill pickle and celery. Truly that is the secret! You can add sweet pickles for a different flavor, but dill to me is the best.
Of course it matters what mayonnaise you use, but if you use a great quality one you should be fine. My preferences if I don’t make it homemade are Hellman’s and Duke’s.
All sizes are not created equal in ingredients size. No one wants a huge chunk of onion and barely a flavor of pickle or celery. I like to almost mince my ingredients and all the vegetables need to be the same size. The potatoes need to be the show-stopping vegetable, and therefore should be larger than those playing the smaller part.
Homemade mayonnaise always beats store bought mayonnaise. I have a recipe for homemade mayonnaise in my Tracking the Outdoors In cookbook (p. 67), but if you don’t have time, Hellman’s is a great mayonnaise to use instead.
World's Best Potato Salad
- 8 small new potatoes
- 2 boiled eggs
- 1 1/2 vidalia onions minced
- 1/2 cup dill pickles
- 4 celery stalks minced
- 1/2 cup mayonnaise
- 2 tblsp dijon mustard
- 1 tblsp kosher salt
- 1 teaspoon pepper
- Cut the new potatoes into four pieces, roughly 1.5 inches each. There's no need to remove the skins. Place potatoes in a medium-sized saucepan and boil until they're soft enough that a knife will easily slice through them.
- Meanwhile, in a medium-sized bowl add the onions, pickles, mayonnaise, mustard, celery, salt, and pepper.
- Drain potatoes until they appear dried and place them in a bowl with the mayonnaise mixture.
- Add chopped boiled eggs onto the potatoes. Mix gently (I use my hands) so as not to crush the potatoes. Garnish with parsley and serve hot or cold.