Basic Potato Salad
Basic Potato Salad

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, basic potato salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Basic Potato Salad is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Basic Potato Salad is something that I have loved my entire life.

Read Customer Reviews & Find Best Sellers. Every home cook should have one go-to classic potato salad recipe on hand. It's the perfect dish to bring to summer picnics, serve at grillouts and take along to potluck suppers.

To begin with this recipe, we must first prepare a few ingredients. You can have basic potato salad using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Basic Potato Salad:
  1. Make ready 3 pounds Russet potatoes, halved
  2. Get 1 Tablespoon white vinegar
  3. Prepare salt (I prefer kosher)
  4. Take 4 large eggs
  5. Take 1/2 a medium onion, minced (about 1 cup)
  6. Make ready 2 medium carrots, minced (about 3/4 cup)
  7. Make ready 2 large celery ribs, minced (about 3/4 cup)
  8. Get 8-10 baby sweet pickles, minced (1 to 1.25 cups)
  9. Prepare brine from the pickles
  10. Take 1-1.5 cups mayonnaise
  11. Get 2-3 Tablespoons mustard
  12. Prepare black pepper

I have an HP printer also. While there are dozens of varieties of potato salad out there, sometimes simple is best! This easy potato salad recipe is made without eggs, comes together with just a handful of kitchen staples, and requires very minimal effort. It's the perfect side to pair with barbecue, burgers, fried chicken or just about any grilled meat.

Steps to make Basic Potato Salad:
  1. Put your potatoes in a pot with enough water to cover by 1/2 an inch + 2 teaspoons salt + 1 Tablespoon vinegar. Start covered with medium high heat until the water starts boiling (15 to 20 minutes), then put the lid askew, turn the heat down to medium low, and cook another 20 minutes or so until you can pierce the center of the thickest piece with a skewer or fork like a warm knife through butter.
  2. While the potatoes are going, hard boil your eggs. Some people like to put them in with the potatoes, but it's just easier for me to keep track of them in a separate pot. I usually start with cold water, bring the water up to a gentle boil and let the eggs continue cooking another 4 minutes or so for a hard boil. Once the eggs are boiled, drain the hot water and cover them with cold tap water. This stops the cooking process and keeps the yolks from getting that green ring.
  3. Put your minced carrots, celery, and onion in a bowl and barely cover with pickle brine, add 1.5 teaspoons salt and stir to dissolve. I find small, controlled stirring action at the bottom of the bowl does a quicker job of dissolving the salt. Let the veg sit in the brine until it's time to mix the potato salad.
  4. When potatoes are cooked through, take them out of the pot, drain well, and let them cool for at least 20 minutes or so before peeling. This is a good time to peel and chop your eggs into roughly 1/2-inch pieces and set aside.
  5. Cut the potatoes into roughly 1-inch cubes, place in a mixing bowl, and toss with 1/3 cup pickle brine and 1 teaspoon salt sprinkled evenly over all the potatoes.
  6. Squeeze the excess liquid out of the veg mixture in fistfuls and add it to the potatoes along with the minced pickles. (The reason for steeping the veg in the brine is to season it all the way through and, in squeezing the excess liquid, giving it a pickled crunch without adding extra liquid to your salad.)
  7. Add 1 cup of mayonnaise and 2 Tablespoons of mustard to start and gently fold the potato salad mixture to season evenly. Give it a taste because the next step is where you're going to adjust your seasoning if you need to.
  8. Add chopped eggs and adjust seasoning if needed - additional mayonnaise for more creaminess, mustard for more of that mustard punch, maybe a little more salt or pickle brine if you think the potato pieces could use a little more seasoning, black pepper to taste - and fold gently again to incorporate thoroughly.
  9. Potato salad's done! Store in fridge until serving. Enjoy! :)

Place potatoes into a large pot and cover with salted water; bring to a boil. Get the best delicious, easy-to-make potato salad recipes and ideas for summer parties, picnics and potlucks from Food Network. Potato Salad Ingredients: Alright, let's talk ingredients! To make this Southern potato salad recipe, you will need: Potatoes: I prefer buttery Yukon Gold potatoes for this recipe, but Russets or red potatoes would also work well too. Feel free to peel your potatoes if you do not like the skins, but I always leave them in because I like the extra texture that they add.

So that is going to wrap it up for this special food basic potato salad recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!