American Potato Salad

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I am SUPER PICKY about store-bought potato salads because they tend to be overly drenched in mayonnaise, too mushy or just completely flavorless. This recipe is hands down the BEST mayo based potato salad I’ve ever had and so easy to make that I’ll never buy store-bought again. EVER.

As with a few other recipes on my site, this one also comes from one of my favorite cookbooks, The Complete Cook’s Country TV Show Cookbook 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons. If you have to add one cookbook to your collection let this be the one. I’ve made so many recipes from it and ALL of them have been “spot on“. For those who are a little hesitant in the kitchen, if offers really great tips, information and very clear step-by-step instructions. Trust me, you won’t be disappointed with this purchase.

This recipe calls for the use of Yukon Gold potatoes which are my absolute favorite potato, especially for mashed potatoes. They are a rich golden color with a buttery delicious flavor that is hands down superior to other varieties. While you can substitute in another potato such as a Red Bliss, I highly recommend sticking with the Yukon Gold, they are a standout.

Instead of using dill pickles, as suggested in the recipe, I went for Kosher Dills because I love the flavorful garlic kick they offer. You can opt to use any pickle you wish, for a sweeter flavor try baby gherkins. Using the pickle juice in this recipe gives the potatoes a nice tangy and lightly sweet taste as opposed to the harsh flavor of plain vinegar. Enjoy!

Ingredients

  • 2 large hard boiled eggs, coarsely chopped
  • 2 lbs Yukon Gold potatoes, peeled and cut into 3/4″ cubes
  • 3 tbs dill pickle juice plus 1/4 cup finely chopped dill pickles
  • 1 tbs yellow mustard
  • 1/2 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp celery seed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 small red onion, finely diced
  • 1 celery rib, finely diced

Instructions

Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, add 1 tsp Kosher salt and reduce heat to medium-low. Simmer until potatoes are tender, about 10-15 minutes. A sharp knife should easily pierce through the potato without causing it to crumble to pieces.

Drain the potatoes thoroughly then spread them out on a small rimmed baking sheet. Mix 2 tbs of pickle juice and mustard together in a small bowl. Drizzle the pickle juice mixture over the potatoes, gently toss to coat and refrigerate until cooled, about 30 minutes.

Mix the remaining 1 tbs of pickle juice, chopped pickles, 1/2 tsp Kosher salt, black pepper, celery seed, mayonnaise, sour cream, red onion and celery in a large bowl. Toss in the cooled potatoes, cover and refrigerate until well chilled. Gently stir in the chopped eggs just before serving.

**Tip – The potato salad can be kept for 2-3 days in the refrigerator. Also, if serving outside on a warm day place the salad bowl over ice to keep it cool and refrigerate soon after serving as the mayo and sour cream can spoil quickly in the heat.**

Great Grandma’s Italian Potato Salad

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This potato salad is one that I grew up on as a child and has been handed down through the years from generation to generation. To this day, it’s still a staple at every, single family BBQ that we have.  In fact, it was one of those dishes that we looked forward to the most at mealtime. It wasn’t a BBQ without Great Grandma’s Italian Potato Salad on hand!

In keeping with tradition, I made this tonight as a side to my BBQ chicken breasts and as usual, it was a hit. Even my 4 year old son who happens to be a fairly picky eater (thought not as bad as my daughter) finally gave in and tried this for the first time. He LOVED it and devoured over 3 helpings of potato salad. It’s a very simple and basic recipe and unlike other potato salads it does not include mayo. Instead, it’s generously seasoned with extra virgin olive oil, salt, pepper, and a little oregano. This potato salad goes great with pretty much anything you can think to grill up. In particular, it’s the perfect side dish for burgers, hot dogs, and chicken but it’s even delicious all on its own. Enjoy!

Ingredients 

  • Yukon Gold potatoes, about 3-3.5 lbs
  • 1 dozen large eggs, hard boiled and sliced
  • extra virgin olive oil, to taste
  • salt, pepper, and oregano, to taste

Instructions 

Choose potatoes that are roughly the same size so that they cook evenly. Gently scrub them under water to get all of the dirt off. Leave the skins on and place them in a large pot and cover with cold water.  Add about 1 tablespoon of Kosher salt to the water so that the potatoes absorb the flavor while cooking.

Bring the potatoes to a boil and then lower the heat to a rolling simmer. Cook the potatoes about 15-18 minutes, depending on their size. When a knife easily pierces through the potato, they are ready. Do not overcook them or you will have mashed potatoes instead of potato salad.

While the potatoes are cooking hard boil a dozen eggs. Cover the eggs with cold water, bring to a boil, then remove them from the heat, cover the pot and let them sit for about 20 minutes. Run them under cold water, peel, and slice.

Drain the potatoes and run them under cold water to cool them off. Slip the skins off of the potatoes, they should come off easily, and then cut into even sized chunks.

In a large bowl combine the potatoes and sliced eggs, season with salt, pepper, and oregano and then drizzle about 1/2 cup of extra virgin olive oil into the bowl. Toss gently with your hands or a large spoon. Adjust the oil and seasonings to taste.

You can serve this warm or cold. If you chill the potato salad beforehand it may dry out a little in the fridge as the potatoes will continue to absorb the oil. If that happens, just drizzle in a little extra oil and give it a gentle toss before serving.

**NOTE** – You can use whatever potatoes you have on hand for this recipe, they will taste just as good in the salad. I happen to love Yukon Golds because they have a nice buttery flavor and creamy texture.

Also, you can adjust the ratio of potatoes to eggs to your liking. Sometimes I will add in a few extra eggs, you just have to adjust the seasonings and oil.