It’s time! The time of year when I really get into the Spring and Summer foods and what could be more important than a good, basic potato salad? This is the salad that I grew up eating and that I made when we had the deli. I know everyone has their favorite that they could make in their sleep, one that they can make adjustments in quantities automatically for the number of people they need it to serve and this is mine.
I often refer to this as my Red Potato Salad because I most often use the small red potatoes. I prefer the waxy consistency of them. I do mash them in the bowl, just a little (in about 3-4 places) to give them more potato flavor and make the salad nice and thick. This step really improves the salad no matter what kind of potatoes you use.
Toss the main salad ingredients together first and make the dressing separately. I find this to be the easiest method to insure proper distribution of the flavors.
Pinterest sized photos
- 3# cooked and cooled red potatoes, chopped
- 4 hard boiled eggs, chopped
- 2 lg stalks of celery, chopped
- 5-6 green onions, chopped
- ¼ C sweet pickle relish - optional
- 1½ C Hellman's (Best Foods) mayo
- 1 tsp celery seed
- 1 Tbsp vinegar
- 1-2 Tbsp sugar
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dry mustard
- In a large bowl, toss the potatoes, eggs, celery, green onions and sweet relish together.
- In a small bowl, whisk dressing ingredients and combine with potato mixture.
- Chill well.