Potato Salad
When I make potato salad I sometimes leave the skin on. Classically, potatoes are boiled, cooled and skinned.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Resting & Chilling Time 3 hours hrs 5 minutes mins
Total Time 3 hours hrs 35 minutes mins
Course Buffet, Dinner, Side Dish
- 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)
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.