Potato Salad
When I make potato salad I sometimes leave the skin on. Classically, potatoes are boiled, cooled and skinned.
Ingredients
- 5 lbs Yukon Gold Potatoes (you can use baby bliss new potatoes or fingerlings)
- 1 cup Boiling Hot Water
- ¼ cup Sugar
- 3 tbsp White Vinegar
- 2 tbsp Salt
- 1 tbsp Black Pepper (or white pepper if you are a purist)
- 3 tbsp Mustard (yellow is fine but i love Dijon here)
- 2½ cups Hellmann's Mayonnaise
- 1 cup Chopped Celery ((optional addition; chop some of the leafy tops too for extra flavor)
- ¼ cup Finely Diced Onion (optional addition; red looks great)
- ½ cup Shredded Carrot (optional addition)
- Chopped Hard Boiled Eggs (optional addition)
- 2 tbsp Capers (optional addition)
- Diced Beets (optional addition)
- ½ lb Baby Shrimp (optional addition)
- ½ lb Diced Ham (optional addition)
Instructions
- In a pot of cold salted water place Potatoes. Bring water to a boil and cook until potatoes are fork tender. Do not overcook.
- Remove from heat and let potatoes rest for 5 minutes. Drain and let cool enough to handle. Peel (if you prefer) or just cut into desired chunks - about 1-1½" pieces. Cover to retain some heat.
- In mixing bowl place Boiling Hot Water, Sugar, White Vinegar, Salt, Black Pepper and Mustard. Whisk to blend.
- Add Mayonnaise and blend well. Pour over warm potatoes. Toss and chill at least 2-3 hours before serving.
Optional Additions
- Use whatever you like and be creative. Here are some options to add to cut potatoes: Celery, Onion, Carrot, Hard Boiled Eggs, Capers, Beets, Baby Shrimp and Ham.
