This is the Very Best Potato Salad recipe, and it is the easiest potatoes salad recipe you can make. It has simple ingredients and can be put together is a very short time. Boling the potatoes and letting them cool is the longest part if this recipe.
Ingredients
Use your potato of choice. Peel the potatoes and slice them into quarters. Rinse them well with water. Then place them in a large pan with fresh water.
Add the large eggs to the pan of water and the sliced potatoes. I cook them both together. The cooking time works for both of them.
Bring the potatoes and the eggs to a boil. Reduce the heat to prevent them from boiling over and cook until the potatoes are fork tender.
I drain the potatoes in a strainer in the sink. Since I get a little impatient, I run cold water over them to help speed up the cooling process. After the potatoes are cooled, slice them into bitesize pieces and put in a large bowl.
So, at this point you will have your hardboiled eggs in the strainer. They are likely very warm or hot yet. You can cool them faster by putting them in cold water or ice water.
While the potatoes are cooking or cooling, I will make the dressing in bowl that holds about 4 cups. The dressing consists of mayonnaise, mustard, vinegar, onion flakes, and sugar. Mix them together and set aside.
You can use fresh onion in place of the dried onion. Green onions taste wonderful in this recipe.
Assembling
By now your potatoes are cooler and sliced. Your eggs have been peelings and sliced. Both are in the bowl ready for the dressing. Now that the potatoes and the eggs are cooled and sliced, add the dressing and give everything a gentle mixing.
Put in the fridge and chill for a few hours before serving. It tastes best when the potatoes get time to absorb some of the dressing.
Serving
I have to give credit to my stepmother, Char, for this Very Best Potato Salad recipe. She would make this without measuring anything. So, when I had asked her for this recipe it was a little-of-this and some-of-that kind of recipe. She is gone now, but my family still talks about her Potatoe Salad. I did my best to try to recreate it going off how I remember it tasting. I have been told this is very close and I know it’s as close as we’re going to get.
We would Very Best Potato Salad at family barbeques. To me, it tastes best with a grilled Amazing Pepper Jam Bacon Cheeseburger or a grilled Honey Glazed Chicken Sandwich. Often time when it is really hot outside, I will make a batch and we will eat it with other grilled goods too like grilled Teriyaki Pork Chops or Healthy Chili Lime Chicken Breasts.
Happy Grilling!
P.S. Please check my Facebook page Joyful Little Things, or my Pinterest page Joyful Little Things for more recipes.
Very Best Potato Salad
Equipment
- Medium sauce pan
- 1 Peeler
- 1 Small bowl 4 cup size
- 1 Large Bowl
Ingredients
- 8 Medium Potatoes
- 1½ cup Mayonnaise
- 2 tsp Mustard
- 1 tsp Vinegar
- 1 tsp Onion Flakes
- 2 tbsp Sugar
- 6 large Eggs
Instructions
- In your saucepan, put in the 6 eggs. They can hard boil with the potatoes as they cook.
- Peel and halve or quarter the potatoes. Rinse the potatoes and put in the pan with the eggs. Add water to cover the potatoes and eggs. Over medium to high heat bring the water to boil. Reduce the heat to medium but keep a low boil going. Cook until the potatoes until they are fork tender. Your eggs will be hard boiled by this time as well.
- Drain the water off the potatoes and eggs. Cool. Once cooled, slice the potatoes into bite sized cubes and place into the larger bowl.
- Once the eggs are cool peel and slice into small pieces.
- While the potatoes are cooking, mix together the dressing.
- In about a 4 cup or larger sized bowl add the mayonnaise, mustard, vinegar, sugar, and onion flakes. Stir well. Set aside.
- Once the potatoes are cooled, add in the dressing, and eggs. Stir well.
- Chill at least 4 hours before serving.
