Recipe - Know How To Make The Best Potato Salad

Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Here is very simple n easy recipe of potato salad which increase a variety of main course.

Ingredients

Potatoes

Mayonnaise

Sweet pickle

Yellow mustard

Apple cider vinegar

Celery seeds

Paprika round

Salt

Directions

- The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the potato salad a rustic, yet thick and luxurious quality. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

- First bring them to a boil to ensure even cooking. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes.

- Once the potatoes are soft, drain off the water and peel off the skins. You can leave some of the skins on if you like the added texture.

- Chop the potatoes when they are soft; this saves time on the peeling and chopping.

- Next, mix all the dressing ingredients together. Use your favorite mayonnaise as the base.

- I know better than to tell you what brand to use… Mayonnaise is an intensely personal condiment!

- Mix a large amount of sweet pickle relish into the dressing.

- Use the refrigerated kind that tastes fresh and stays firm. If you can’t find it, finely dice firm refrigerated sweet pickles instead.

- Make sure to use yellow mustard for flavor and color. Sometimes we can add half yellow mustard and half dijon mustard, but if it’s going to be one or the other, you have to use classic yellow mustard.

- Apple cider vinegar, celery seeds, and a little bit of paprika round out the dressing flavor.

- Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

- The onions are a point of discrepancy in our family… Personally, I would always choose scallions over any other raw onion. However my dad insists on raw chopped sweet onions for crunch and flavor, so that’s what mom uses.

- To his credit, they do provide a more potent onion essence and crisp texture when serving on the second or third day.

- Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle.

- When possible make mom’s potato salad the day before you plan to serve it.

- However, if you don’t have time to make it a day ahead, refrigerate the potato salad for as long as humanly possible before meal time.