Potato Salad
Mom F’s base, my alterations.
- Yield: 10 1x
Ingredients
Units
Scale
- 2 lbs potatoes
- 4 – 5 eggs, hard boiled
- 2 stalk of celery (or more)
- 1 onion
- others: green pepper, radishes, etc.
- <1 T. sugar
- 1 tsp mustard
- 1/2 cup mayo
- 1/2 cup sour cream (or créme fraîche – 1/4-1/2c., or fromage frais or plain yogurt)
- 3 tbsp chopped cornichons (or pickle relish)
- 1 tsp juice from cornichons if using
- salt & pepper
- 1 1/2 tbsp dill
- 2 tsp paprika *
- 1 tsp smoked paprika *
- 1 1/2 tsp celery salt *
- 2 tbsp apple cider vinegar*
Instructions
- Cut potatoes in half, or large chunks. Put potatoes in pot of cold water. Boil potatoes with skin on, in heavily salted water.
- Run under cold water to make peeling easier. (this step is optional, as is peeling)
- Peel potatoes & cut in chunks while hot.
- Meanwhile, hard-boil the eggs. Put eggs in pot of cold water. Turn heat to high and wait until there’s a rolling boil. Turn the heat off, cover pot, and wait 10 minutes. When cooked, run eggs under cold water or put in ice bath to cool.
- Chop eggs. (optional: Leave one cut in slices for garnish on top)
- Chop celery and onion.
- (To take some of the ‘bite’ away from the onion, soak in water for approx. 10 minutes)
- Combine mustard, creme fraîche, mayo, celery salt, sugar, paprikas, dill, & vinegar together to form the dressing.
- Combine celery and onion and add to dressing. This makes it easier for the dressing and vegetables to combine equally.
- Pour the dressing onto the potatoes (I find it easiest to do this bit by bit – some potatoes, some dressing, mix. repeat.)
- It’s best to dress the potatoes while they’re still warm.
- Salt & pepper everything (go heavier on the pepper)
Notes
*All ingredient amounts are approximate. Add to taste. Can up to double all dressing ingredients for this amount of potatoes if you want it a bit creamier.
*Note: if using French mayo with mustard, no need to add more mustard.