iamwhatiseem
Diamond Member
I have made Potato salad like this for probably 20 years or so.
Along with a couple other things, this is one of those things everyone wants me to bring to an outing in the summer.... and everyone wants to know how it is made. And i don't tell them.
Only my two kids know how to make it, and now everyone wants them to bring it.
Now I am not a measurer... so bear with me. I "self adjust" this recipe according to how much I am making.
This will make about 8-10 side servings.
5 or so larger Red potatoes. Use red. Not baking, not gold.... Red and only red. Chopped in size you like for salad.
About a half of a med. red onion. diced small.
A few green onions, using only the hollow parts... mostly to add color. Cut about 1/4" pieces.
2 hardboiled eggs.
Decent pinch of dried dill... you can use relish, but I personally do not like relish in potato salad...and like I say... everyone loves this recipe.
Salt & Pepper to taste
Few dashes of lemon juice right before mixing together
2 parts yellow mustard, 1 part Dijon mustard, 1 part chipotle mustard (For this size I would start with 2 T yellow, 1 T dijon, 1 T chipotle)
Enough mayonnaise to your liking. I start with a couple oversized table spoonfulls, and then adjust if needed. If I was to guess that would be about 6 TB
Boil the potatoes to al dente, I do not want to over cook them. Should absolutely be no crunch, nor so cooked they mash when you start stirring them.
Drain and pour in cold water, repeat if necessary... you are trying to reach a lukewarm temp so the cooking stops. Put in fridge till cool.... prolly half hour.
Boil eggs as you do. Then cut in small pieces. I practically mash them.
Mix all of the ingredients.... done. Adjust salt or pepper to your taste.
Your gonna love it.
Note** - The "secret" is the three mustards. Don't just use yellow, don't leave out the chipotle mustard. This potato salad is NOT spicey. Both the dijon and the chipotle add a nice warm zing. This is why this doesn't taste like "everyone's yellow potato salad".
Don't substitute.
Along with a couple other things, this is one of those things everyone wants me to bring to an outing in the summer.... and everyone wants to know how it is made. And i don't tell them.
Only my two kids know how to make it, and now everyone wants them to bring it.
Now I am not a measurer... so bear with me. I "self adjust" this recipe according to how much I am making.
This will make about 8-10 side servings.
5 or so larger Red potatoes. Use red. Not baking, not gold.... Red and only red. Chopped in size you like for salad.
About a half of a med. red onion. diced small.
A few green onions, using only the hollow parts... mostly to add color. Cut about 1/4" pieces.
2 hardboiled eggs.
Decent pinch of dried dill... you can use relish, but I personally do not like relish in potato salad...and like I say... everyone loves this recipe.
Salt & Pepper to taste
Few dashes of lemon juice right before mixing together
2 parts yellow mustard, 1 part Dijon mustard, 1 part chipotle mustard (For this size I would start with 2 T yellow, 1 T dijon, 1 T chipotle)
Enough mayonnaise to your liking. I start with a couple oversized table spoonfulls, and then adjust if needed. If I was to guess that would be about 6 TB
Boil the potatoes to al dente, I do not want to over cook them. Should absolutely be no crunch, nor so cooked they mash when you start stirring them.
Drain and pour in cold water, repeat if necessary... you are trying to reach a lukewarm temp so the cooking stops. Put in fridge till cool.... prolly half hour.
Boil eggs as you do. Then cut in small pieces. I practically mash them.
Mix all of the ingredients.... done. Adjust salt or pepper to your taste.
Your gonna love it.
Note** - The "secret" is the three mustards. Don't just use yellow, don't leave out the chipotle mustard. This potato salad is NOT spicey. Both the dijon and the chipotle add a nice warm zing. This is why this doesn't taste like "everyone's yellow potato salad".
Don't substitute.
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