Rustic Potato Salad
- Joe S.
- Jun 10, 2021
- 3 min read
Updated: Apr 11, 2022
Learn how to make this delicious American cold side dish!
Prep time: 10 minutes
Cooking time: about 25 minutes
Serves: 10 to 12 people
Gluten/Soy/Dairy Free and Ovo-vegetarian
There is nothing more traditional and controversial in the southern region of the United States than a potato salad. Traditional because you find it at family dinners and reunions as well as in at social and church gatherings. Controversial because every southern mama has their own unique recipe, thus igniting the neverending "whose potato salad is the best?" argument.
Well...I am not going to end the debate (although I think my potato salad is actually the best. There... I said it), but at least I am going to add my version of potato salad to the hat. I'll let you all be the judge of it. LOL
This is another favorite of mine. It is really easy to make and 100% delicious! And to make every southern mama gasp while clutching their pearls, I dare to add fresh dill to mine (I know... I will probably get my southern card revoke over this). However... it is so good and people love it!
What will I need to make Potato Salad?
Russet potatoes, eggs, mayonnaise, Dijon mustard, celery, celery salt, onions, green onions (Spring onions), sweet relish, apple cider vinegar, sea salt, black pepper, paprika, olive oil, and fresh dill.
What else will I need to make this?
A large pot to cook the potatoes in, a large bowl to mix the salad in, a wooden spoon, measuring spoons, a cutting board, and a knife.
Can I make substitutions?
Yes.
You can use any potatoes you like.
Light Mayonnaise, fat free mayonnaise or Miracle Whip instead of mayonnaise.
White vinegar instead of apple cider vinegar.
Red onions instead of yellow onions.
Regular mustard instead of Dijon.
Chopped sweet Gherkins instead of sweet relish.
Old Bay Seasoning instead of paprika.
Can I made additions?
Absolutely!
You can add chopped bacon, prosciutto, or pancetta to it.
You can add more onions, celery, green onions, fresh dill, etc...
Just make this salad your own!
Some Useful Information
What is potato salad?
Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed to have originated in Germany, spreading largely throughout Europe, European colonies and later Asia.
American potato salad most likely originated from recipes brought to the U.S. by way of German and European immigrants during the nineteenth century.
American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute (such as yogurt or sour cream), herbs, and vegetables (such as onion and celery).
Asian-style potato salad is similar to American-style potato salad, however, the flavors are described to be more sweet and eggy.
INGREDIENTS
3 lbs of Russet potatoes, washed and cut into large cubes
4 celery sticks, diced
6 hard-boiled eggs, peeled
1 large yellow onion, diced
1 cup of mayonnaise
1/4 cup of Dijon mustard
2 tablespoons of apple cider vinegar
4 tablespoons of white vinegar
2 tablespoons of sweet relish
salt & pepper to taste
paprika
2 teaspoons of fresh dill
1 teaspoon of celery salt
4 green onions (Spring onions), chopped
2 tablespoons of olive oil
cold water
Method
Start by washing and cutting the potatoes into cubes. Don't worry about peeling them or making perfect cuts. This is a rustic salad.
Place the potatoes in a large pot and add cold water until is at least 1 inch above the potatoes. Add a pinch of salt, place the pot over medium high heat and bring to a boil. The potatoes are ready when tender to the touch. Drain the water and place potatoes in the refrigerator to cool down.
In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Add 4 tablespoons of white vinegar. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes. Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool. Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Once the potatoes are cooled enough to handle, place them in a large mixing bowl and add the sweet relish and dill.
In a small bowl, mix the apple cider vinegar, olive oil, mayonnaise and dijon mustard. Add the mixture to the potatoes.
Dice the onion, celery, and hard boiled eggs.
Season to taste with salt & pepper and incorporate well using a wooden spoon.
Top with paprika and green onions. Cover and place in the refrigerator anywhere from 20 minutes to 48 hours, until ready to serve. DO NOT SERVE AT ROOM TEMPERATURE. Keep cold at all times.
Enjoy!!!
Printable Recipe (PDF) Below:
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