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My idea of what makes the best potato salad recipe is likely very different from your favorite potato salad recipe.
The more potato salad recipes I try, the more I know what I really like. For me, it all comes down to flavors, and flavor combinations, that I like. Everything in a potato salad recipe can be adjusted from the type of potatoes, to the additions, the seasonings and the dressing. It's fun to experiment and also to see what others think is the best recipe.After lots of experimenting, I have come up with my own "best potato salad recipe." I offer my favoite recipe and one other that is claimed to be "the world's best potato salad recipe." And there is room at the bottom of the page for you to share your recipe as well.
My Best Potato Salad RecipeIngredients:5 large Yukon gold potatoes (I love the color they add) 1/2 cup real mayonnaise 1 medium red onion, diced 2 tablespoons white vinegar Salt and pepper to taste 3 hard cooked eggs, sliced 12 large (or 24 small) green olives, sliced 2 tablespoons fresh chopped parsley Scrub potatoes, cut in half and cook (with skins on). Place in a large cooking pot and cover with water. Boil until tender but not overdone, (pierce with a fork to test), 15–20 minutes. Drain and cool slightly. Cut potatoes into one-inch cubes and sprinkle with vinegar. When fully cooled, mix in mayonnaise, parsley, olives, and red onion. Add salt and pepper to taste. Place in serving bowl and arrange sliced, hard-cooked eggs on top. Chill for several hours or overnight before serving. Serves 10
World's Best Potato Salad RecipeI have been given several versions of this recipe. Here is the one our family thinks is the best of the "world's best potato salad recipes:Ingredients: 6 large potatoes 1 small onion, diced 1 cup celery, sliced small 1 teaspoon salt 6 hard-cooked eggs, diced 2 eggs, beaten 1/2 cup white sugar 1 teaspoon cornstarch salt to taste 1/2 cup vinegar 1 (5 ounce) can evaporated milk 1 teaspoon prepared yellow mustard 1/4 cup butter 1 cup mayonnaise Directions: Cook potatoes in a large pot filled with enough water to cover. Boil for 20 minutes, or until tender when pierced with a fork. While potatoes are boinling, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. When the potatoes are cooked, drain, cool, peel and cut them into small chunks. Place cut potaotes in a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and the hard-cooked eggs. Gently fold the dressing into the bowl of potato salad until evenly coated. Chill several hours or overnight before serving. Serves 8
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