Classic Potato Salad

Classic Potato Salad is a summer favorite. Everyone has their own version of classic potato salad. This one starts with russet potatoes and boiled eggs in a creamy mayonnaise-based dressing. Perfect for picnics, holiday cookouts, or anytime you are craving something simple and comforting that makes great leftovers. This is Steve’s version, complete with a few of his own special touches—and the first time I have convinced him to finally write it down.

Start with chopping the celery and onion. We suggest 4 stalks of celery and a small onion diced, but you can adjust the proportions to taste.

Cook the potatoes, unpeeled. Add the eggs and hard boil them in the same pot for the last 15 minutes or so. The potatoes should be fork tender but not falling apart. Let them cool until you can handle to peel.

Cut the peeled potatoes into bite sized chunks. Dice the eggs. Save a few egg slices to top the salad with.

Add the pickle relish and stir to incorporate. Add the mayonnaise and sour cream last. Salt and pepper generously. Give it a taste. Add additional mayonnaise if it is too “dry.”

Potato salad will taste better after cooling well in the refrigerator, allowing the flavors to incorporate. Give it another taste. Add more mayo and salt and pepper if desired. Place in a serving bowl. Top with a few sliced eggs and a sprinkle of paprika for color.

You’re now ready for a summer picnic or a side dish to an easy summer dinner

Yield: 10-12

Author: Steve Hipskind

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Classic Potato Salad

A creamy classic potato salad with russet potatoes, eggs, and a few special touches.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 6-8 russet potatoes (depending on size)
• 4 eggs
• 4 stalks Celery, diced
• 1 small size yellow onion, diced
• 1 1/2 cups Mayonnaise
• 1 cup Sour Cream
• 1 4oz Jar sliced sweet Pimentos, drained and cut into small pieces
• 3/4 cup Pickle relish
• 1/4 cup Red wine vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• Paprika for garnish (optional)

Instructions

1. Bring the potatoes (whole) to a boil in a large pot. When the water is boiling add the eggs to cook along with the potatoes. Reduce heat to a simmer. Cook until cooked through but not falling apart. This will take bout 30 minutes depending on their size. Drain and let cool.
2. Once the potatoes are cool enough to handle, but not cold, peel. (If the potatoes are cold they will become difficult to work with. Once all the potatoes are peeled, cut into 1” cubes.
3. Peel the eggs and cut into 8ths. Save some egg for garnish on the top if desired.
4. In a bowl, place the cubed potatoes, onion, celery, egg cubes and pimentos.
5. Salt and pepper
6. Add the vinegar and pickle relish. Stir to incorporate. Next, add the sour cream and mix in well. Finally, add the mayonnaise. Note: more mayonnaise may be needed. Once everything is well stirred judge and adding to the desired consistency.
7. Using a tasting spoon, give it a try. Add additional salt and pepper as desired. Chill for several hours covered. When ready to serve top with a sprinkle of paprika and the egg slices. Enjoy!