My Dad LOVES potato salad. I don’t ever remember a time when there would be a family gathering or a cook out without it. So, years and years ago, I set out to make the very best potato salad there could ever be. I must preface this by first stating that I was never a huge fan of potato salad to start off with. This made my task a bit daunting, but I was up for the challenge!
Most potato salad you encounter consists of some bland boiled potatoes tossed with some cold mayo and if you’re lucky there will be some salt and pepper thrown in. Well, get that image out of your mind… this is not that.
Once my quest to develop the “best” potato salad was complete, it was a regular request from friends, family and co-workers! Everywhere I went, requests for this potato salad would follow. (So, be careful… because once you make it, it may be all people ask you to bring too! But, it’s so easy, that might be just fine with you.) I often get the comment, “I don’t even like Potato Salad, but I love Stacy’s Potato Salad, it’s the only one I will eat.” And quite honestly, it’s the only one I will eat too, as I mentioned, I am not a big fan of Potato Salad in general.
I think what makes it different is a combination of both ingredients and method. If you follow along, you will get perfect results every time. In the end, you will find this is a hybrid of potato salad and egg salad (the egg adds not only flavor, but an extra special creaminess.) The sauce itself lends some tartness from the mustard and crunch from the relish and an ever so slight backdrop of heat from the hot sauce and black pepper.
Let’s get started.
I start with red bliss potatoes. For this recipe I am using about 3 lbs. of potatoes, which is enough for a regular night. If you are looking to bring this to a party or a cookout, you are going to want to double or even triple the recipe. This recipe doubles and triples very well.
Fill a pot with COLD water. Don’t turn the burner on until after you have placed your potatoes in.
Dice to about the size of a quarter or slightly larger. Place in COLD salted water. This is necessary. If you place the potatoes in boiling water, you will change the consistency of the potato. Bring to a boil over high heat. Boil until fork tender.
Once you get the potatoes going. Get your eggs started. Place the eggs in a pot and cover with COLD water. Bring the water to a boil and shut off the burner. Immediately cover the pot and let stand for 15 minutes. Drain water and cover with cold water to chill. Perfect hard-boiled egg every time!
A perfect hard-boiled egg. (Sometimes I make an extra one and reserve for a sliced garnish, not today though)
Chop and set aside.
Start the sauce off with mayo. Your favorite jarred will be fine. But, be sure it is REAL mayonnaise, not dressing.
To the real mayonnaise add mustard (just plain yellow), relish (i use dill) a pinch of salt, a couple swigs of your favorite hot sauce and lots and lots of fresh cracked black pepper. My Dad loves black pepper, so I put in close to a full teaspoon of it. You can adjust this to your taste.
Now, add in the chopped egg.
Stir together to combine.
When the potatoes are done cooking and you find that they are fork tender, drain the water, but do not run cold water over to cool. You want the potatoes to be warm, even hot for this next step. Pour the mixture over the potatoes in the pot you cooked them in (this way you aren’t messing up another bowl.)
This is what you end up with. Sprinkle with paprika and chill for at least 2 hours before serving.
Once chilled, you are ready to serve. Enjoy!
Recipe for Stacy’s Best Potato Salad:
(serves 6)
3 lbs. red bliss potatoes, diced.
6 qts. cold salted water
3/4 cup real mayonnaise
2 Tbs. yellow mustard
2 Tbs. dill relish
1 tsp. hot sauce
1 tsp. cracked black pepper
pinch of kosher salt to taste
2 hard-boiled eggs, chopped
dash of paprika
Directions:
Prepare potatoes by placing diced potatoes in cold salted water. Bring water to a boil and watch for potatoes to become fork tender.
In the meantime, prepare sauce for salad. Mix together the real mayonnaise, mustard, relish, hot sauce, black pepper and salt. Add in the chopped eggs. Mix to combine.
Drain the potatoes and keep drained potatoes in the cooking pot. Add in the mayo mixture. Stir to combine. The potatoes and egg yolks will meld together. Top with a sprinkle of paprika. Let come to room temperature and chill for 2 hours.
Enjoy!
note: this recipe is gluten-free.
note: if you don’t like the taste of one of the ingredients, add a little less, but try not to eliminate it. For example, my sister is not a big fan of mustard at all, so I add a little less when she is coming over, but I don’t eliminate it as each ingredient has a chemical reason for being in the recipe. (and she loves it)