Have I been making Classic Potato Salad all wrong for all these years? Maybe. Maybe not. This recipe uses unpeeled Yukon Gold potatoes (no peeling required) and smashes a portion of cooked potatoes. The remaining cooked potatoes are splashed with vinegar, for better absorption. For a finish, sweet pickles, a mayo-mustard dressing and chopped egg gives the salad both a smooth and textured salad. I have to say, this is the best potato salad I've made, to date.
Author Debby - www.AFeastfortheEyes.net
Ingredients
3poundsYukon Gold potatoesunpeeled, cut into 1-inch chunks
Salt and pepper
2tablespoonsdistilled white vinegar
1cupmayonnaise
3tablespoonsyellow mustard
¼teaspooncayenne pepper
3hard-cooked large eggschopped
3scallionssliced thin
½cupsweet pickleschopped
½cupfinely chopped celery
¼cupfinely chopped onion
Instructions
Combine potatoes, 8 cups water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at vigorous simmer until potatoes are tender, 14 to 17 minutes.
Drain potatoes in colander. Transfer 3 cups potatoes to large bowl, add 1 tablespoon vinegar, and coarsely mash with potato masher. Transfer remaining potatoes to rimmed baking sheet, drizzle with remaining 1 tablespoon vinegar, and toss gently to combine. Let cool completely, about 15 minutes.
Whisk mayonnaise, ½ cup water, mustard, cayenne, 1 teaspoon salt, and 1 teaspoon pepper together in bowl. Stir mayonnaise mixture into mashed potatoes. Fold in eggs, scallions, pickles, celery, onion, and remaining potatoes until combined. (Mixture will be lumpy.)
Cover and refrigerate until fully chilled, about 2 hours. Season with salt and pepper to taste. Serve.
Notes
Use the tip of a paring knife to judge the doneness of the potatoes. If the tip inserts easily into the potato pieces, they are done. Hellmann’s Real Mayonnaise is our favorite nationally available mayonnaise. Note that the salad needs to be refrigerated for about 2 hours before serving.Recipe source:Cook's Country Magazine June/July 2016