I’ve never cared for the goopy, starchy mess they call “Potato Salad” at most deli counters. In fact I didn’t even know that I liked potato salad until my dad revived my grandmothers recipe years ago. Over time we’ve both perfected the recipe to meet our satisfaction, but it’s still my dad who had the genius idea of taking the best of both the egg salad and the potato salad worlds and combining them to make one heck of a salad!
Just a little warning, make extra because it goes fast!
Dad’s Famous Potato Salad Recipe
5 Yukon Gold potatoes
¼-1/2 cup mayonnaise
1 Tbsp. mustard
3-4 Tbsp. pickle juice
1-2 tsp. fresh or dried dill
2 green onions (aka scallions), thinly sliced, including green parts
1 tsp. salt, plus more to taste
Pepper, freshly ground
Wash and dry potatoes. Dice potatoes, leaving skin on. Add potatoes to a medium sized saucepan and cover with an inch of water. Bring to a boil. Turn heat down, add teaspoon of salt to the water, and let boil until fork tender.
Meanwhile, boil eggs according to directions in video (click here to be taken to written recipe for hard boiling eggs). Let cool in ice water.
Drain water from potatoes. Place potatoes in a large bowl and add pickle juice to hot potatoes. Stir gently. Let cool.
Once potatoes have cooled, add mayonnaise (click here for written recipe for mayonnaise), mustard, dill, green onions, and sliced hard boiled eggs to the potatoes. Add (more) salt and pepper to taste. Refrigerate.
Potato salad is best served the next day as it allows the flavors to come together and shine.
We generally use a ratio of 1 egg to 1 medium potato. This same ratio helps determine the amount of people you are feeding- 1 egg:1 potato:1 person. So if you’re feeding 8 people, use 8 eggs, 8 medium sized potatoes and then add the rest of the ingredients to taste.
You MUST TASTE the potato salad to get it just right!