There are some recipes I post and feel like I am giving you a prize! No kidding! They should be wrapped up in a bow with a big tag saying… JUST FOR YOU BECAUSE YOU ARE SO LOVED! And this humble potato salad is one! My grandmother made this scrumptious recipe and I have for decades and now I am gifting it to you! You are probably asking… what’s the big deal. Well, you have to love potato salad and make this one to know. It’s creamy and tangy and the potatoes aren’t mushy! It has a secret ingredient that makes everyone want this recipe when they try it!
I know it’s almost silly to gush on about potato salad, but it is such a family favorite! I hope you make it and it becomes a favorite of yours too!
This recipe is not rocket science. A little more of this and that won’t hurt it. But getting some of the elements right will ensure a delicious success.
- Use baking potatoes. Just do it. You will thank me!
- Boil the potatoes in their skins until just fork tender, cool them and put them in the refrigerator overnight.
- Make sure to use garlic pickle juice. I use Claussen’s whole hearty garlic dill pickles. They are in the refrigerator section of the grocer’s
- Use mayonnaise and not Miracle Whip
- 5 pounds Idaho baking potatoes
- 1 1/2 large yellow onion, diced
- 4 stalks celery, diced
- 1/2 cup carrots, shredded (optional)
- 6 (or more) hard boiled eggs, diced
- 1 1/2 cups liquid of garlic dill pickles, divided
- 4 cups mayonnaise
- 4 TBS Dijon mustard
- 4 TBS fresh dill, finely chopped
- Scrub baking potatoes and put them in a large pot covered with cold water. Bring the water and potatoes to a boil and then lower heat to a simmer. Cook the potatoes until fork tender.
- Take potatoes out of the water, dry them with a paper towel, and let them come to room temperature on a baking sheet. Put them in the refrigerator overnight.
- To make the potato salad... use a knife and gently peel the thin skins off the potatoes. Cut each potato into 1/2 inch cubes and put them into a big bowl that has 1/4 cup of pickle juice in the bottom. Splash the pickle juice over the cubed potatoes as you add them to the bowl.
- Add the onions, celery, carrots and the hard boiled eggs to the potatoes.
- In another large bowl add the mayonnaise, mustard and 2/3 to 1 cup of pickle juice. Stir to incorporate. Pour mixture over potatoes. Gently mix. You don't want to crush the potatoes. Add dill and mix. Taste and amend with salt and a good grind of pepper.
- The potato salad with be rather "soupy". Refrigerate for at least 6 hours, preferable overnight. The potatoes will absorb some of the dressing.
- Serve cold.
- This is not rocket science. Try it a couple of times and make it your own. A little more or less of something won't change the flavor too much!
- This is my most requested picnic recipe!