Best Ever Potato Salad

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Potato, Spud, Tater – It's All Good!

Looking for a fantastic salad to bring to the beach, for a grill-out, or any party? Look no further than potato salad! While there are countless variations out there, I must admit that mine is simply the best. You don't have to take my word for it – let your taste buds be the judge. It's easy to make and will leave you utterly satisfied.

Now, let me share a couple of simple “potato tips” to ensure your spuds are perfect. First, keep your potatoes in a dry, dark, and cool place to prevent them from turning green and bitter. Avoid the refrigerator; they prefer room temperature – a cool closet or pantry is perfect.

Remember, if you come across any potatoes with green spots or sprouts, it's best to cut away those portions or discard the potato altogether, especially if it has an odor. Safety first – that's the rule! With these tips in mind, making fabulous potato salad is as easy as can be.

My personal favorite potatoes for this salad are red creamer or new potatoes. They hold their shape well after boiling, ensuring your salad stays chunky and delicious. Baking potatoes have a higher starch content, making them perfect for fluffy mashed potatoes, but they can crumble too much for a visually appealing potato salad. Hence, I recommend sticking with red creamer or new potatoes.

As for peeling the potatoes, it's all a matter of preference. I sometimes leave the skins on to add a little flair but feel free to do as you like.

Ingredients:

  • Red Creamer or New Potatoes – about 2 pounds, diced into 1-inch cubes
  • Hard Boiled Eggs – 3, chopped
  • Mayonnaise – 1/2 cup (I prefer Hellman’s brand)
  • Red Onion – 1 medium size, diced
  • Celery – 2 stalks, diced
  • Salt – Kosher
  • Black Pepper

How To Make It:

  1. Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes.
  2. Boil the potatoes for about 15 minutes or until they are tender. Once done, let them cool in a colander.
  3. In a large measuring cup, mix together the chopped eggs, mayonnaise, diced red onion, and celery.
  4. Once the potatoes have cooled, transfer them to a large bowl. Gently fold in the contents of the measuring cup. (To “fold,” lightly mix with a spoon to retain as much air as possible.)
  5. Season with salt and black pepper to taste.

Whether you call it Spud Salad or Tater Salad, this Potato Salad is an absolute winner! It's sure to impress and leave everyone asking for the recipe. Enjoy!

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