I can't imagine a potluck or cookout without a big bowl of this old fashioned potato salad recipe. It has all of the creamy textures and piquant flavors that you remember. Make it ahead of time - it's even better the second day!
2poundspotatoespeeled (if needed) and cut into chunks
1cupmayonnaise
2tablespoonvinegar
1teaspoonsugaroptional
1teaspoonyellow mustard
½cupcelerydiced small
¾cupVidalia onionchopped small
3hard-cooked eggschop 2, reserve 1
paprika
salt and pepperto taste
2tablespoonsevaporated milka little less or a little more
Instructions
Bring eggs to a boil, cover and turn off heat. Set aside for 12 minutes.
Peel and dice potatoes. If you're using Yukon gold no need to peel!
Chop the onion and celery.
Peel and chop the eggs.
Cook potatoes in rapidly boiling, salted water for about 5 to 10 minutes, or until fork tender but not mushy. Drain.
Mix the vinegar, mayonnaise, and mustard.
Add enough evaporated milk to make it like a thin yogurt (think Yoplait). Taste and add sugar if needed.
Mix the celery, onion, and cooked potatoes in a bowl and pour the dressing over. Taste and stir in salt and pepper as desired.
Stir well and chill for at least 4 hours.
Peel and slice remaining hard cooked egg. Arrange on top of the potato salad and sprinkle with paprika before serving.
Video
Notes
StorageStore potato salad in a bowl tightly covered with plastic wrap or in an airtight container. Be sure to refrigerate it promptly and keep it refrigerated.If it's been out of the refrigerator for more than 2 hours throw it out - don't take chances. Food safety is important!This is one of those summer side dishes that doesn't freeze well.Tips
Instead of boiling potatoes in salted water boil them in chicken or vegetable bouillon for a pop of extra flavor.
Add a little bbq sauce or hot sauce to the dressing for extra zing.
Use red potatoes and/or red onions for more color.
Some people prefer Miracle Whip to mayonnaise in the dressing. Personally, y'all know I am a Hellmann's girl but if your mom made it with Miracle Whip who am I to argue?
If you like sweet pickle relish add in up to half a cup with the dressing.
Always keep your potato salad COLD. Refrigerate until you are ready to serve, keep the bowl on ice if you're serving outside, and cover and put away leftovers promptly!