No summer picnic or cookout is complete without a potato salad. There are hundreds of versions out there; some are hot and others are cold. There are vinegar based ones and mayonnaise versions while others have hard-boiled eggs mixed in. Potato salad is one of the few dishes where I am a purist; I prefer the old-fashioned mayonnaise version I grew up on. Potatoes, a touch of onion for flavor, a bit of celery for crunch, and mayonnaise to hold it all together is all that is really needed. Whenever I make this salad it disappears in minutes. If I am serving it outside in warm weather I will nest the bowl inside a larger bowl of ice to keep it cool. Most times this isn’t necessary, however, since it disappears so quickly.
OLD FASHIONED POTATO SALAD
1 pound baby red potatoes
1 small red onion, minced
1/2 cup celery, diced
1/4 cup fresh parsley, minced
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Salt & Pepper to taste
2 eggs, hard boiled (optional)
- Thoroughly scrub the potatoes and discard any ones that are blemished or soft. Cut each potato in half, or quarters if they are larger.
- Place the potatoes in a large stock pot and cover with cool water. Bring to a boil, reduce the heat, and simmer until the potatoes are fork tender, 10-15 minutes. Remove from the heat, drain, and cool.
- Place the potatoes in a large serving bowl. Add the red onion, celery, and parsley and gently stir.
- Combine the mayonnaise and mustard in a small bowl. Add to the potato mixture and gently fold into the potatoes taking care not to break them.
- Season with salt and pepper.
- If you are using the hard-boiled eggs, slice them and place along the top of the potatoes. Sprinkle with paprika.
- Cover with plastic wrap and refrigerate for at least one hour or until thoroughly chilled. The salad tastes best if it is served the same day it is made.