The Essential Red Potato Salad
A classic red potato salad. No frills, all the flavor.
This is so easy, it barely counts as a recipe, and it is always a hit when we serve it.
Just the Recipe | 2 1/2 lbs of Potato Salad (about 8 servings)
2 1/2 lbs Red Potatoes
1 Cup Celery
1/2 Cup Green Onion
1 1/4 Cup Mayonnaise
1 tsp Kosher Salt
3/4 tsp Fresh Ground Black Pepper
Steps:
Cook the red potatoes:
Scrub the potatoes, cut out any blemishes, but don’t peel them. If there are any extra large potatoes, cut them in half until most potatoes are about the same size.
Add carefully to a pot of boiling water and cook the potatoes until a fork goes through an average sized potato easily but doesn’t break it. I used the larger red potatoes, cut them in half, and cooked for about 20 minutes. After about 15 minutes, I started checking them for doneness.
Drain the potatoes and cover with a tea towel to cool and steam for another 20 minutes. They will continue to cook in the center to be tender.
Dice the celery and green onion.
Cut the potatoes (carefully, they will still be warm) into bit sized pieces. Add to a large mixing bowl and sprinkle with the salt and pepper.
Add the diced vegetables and mayonnaise. Stir to combine.
Taste and add more salt and pepper if needed.
Chill completely before serving. This is best made the day before the picnic for the flavors to combine.
Kitchen Acumen Tips:
Feel free to play with flavors in this recipe. Here are some variations:
Add hardboiled eggs, diced into bite sized pieces, and crumbled bacon.
Add a tablespoon of grainy mustard.
Add diced bell peppers.
Hellman’s Original mayonnaise is my go-to for this recipe. Sometimes I start with 1 cup and adjust as needed so the salad isn’t too heavy on the mayo.
I like to use a fork to hold the warm potatoes when dicing them to avoid getting burned or starch all over my hands.
Use kosher salt. If using sea salt, start with less and add to taste.
