You can’t have a picnic without some classic potato salad. Even if you’re indoors for the day, you can’t go wrong with this traditional standby. There are tons of different versions of potato salad floating around out there, but sometimes you just want to rely on a time tested classic.
One of the nice things about classic potato salad is that it can easily be made ahead of time and stored in the fridge for an easy side dish. Potato salad is actually even better after the flavors have been allowed to meld for a few hours or even a day before you dig in.
I have to admit, that potato salad was never my favorite as a kid. My mom would always get the mustard potato salad from the store, and I wasn’t too keen on the flavor. I was much more of a macaroni salad gal. Like everything though, I’ve found that by making it from scratch at home, it tastes so much better.
One of the tricks to successfully making a good potato salad, is to cook the potatoes just right. If you over boil them, then they’ll be really mushy. They can continue to cook for a bit after you’ve taken them off of the stove too, so you want them soft, but with some bite left to them. Don’t overcook your potatoes or you’re going to end up with mustardy mashed potatoes with celery and relish mixed in!
- 1 and ¼ pounds of yellow potatoes
- ¾ cup celery, about 2 stalks
- ½ onion
- 2 T. sweet relish
- 1 cup mayonnaise
- ¼ tsp ground pepper
- 1 T. mustard
- ½ tsp celery salt
- ½ tsp garlic powder
- 1 tsp sea salt
- 2 tsp dried or fresh dill weed
- Dice the potato into cubes about ½ inch wide. Thinly slice the celery and chop the onion.
- Place the potatoes into a pan of water and cook until tender, but not mushy. You want them to feel just a little undercooked.
- While the potatoes are cooking, stir together the relish, mustard, mayonnaise and spices.
- Once the potatoes are done, remove from heat and strain all of the water out. Add the potatoes, celery and onion to the sauce mixture and stir gently to combine.
- Adjust spices as necessary to fit your taste.