Potato salad is one of those foods for me. When I think of potato salad I feel warm summer breezes and hear the bird songs associated with Price Park from my girlhood days. Picnics in the park almost always included potato salad. Childhood summers can be so magical!
Fast-forward a couple of decades and the memories center around road trips: trips to the coast with enough potato salad and meat loaf to last through the whole trip. The beach can be magical as well.
Does this make potato salad magical? In my family, it almost is.
Since we do not make potato salad often — it takes some time and is not diet food — the announcement of potato salad is followed by exclamations of delight.
By “potato salad” I mean the homemade type that has come down in the family at least three generations. You can pick some up at the deli or at Costco, but none of that salad comes close to what we look forward to when someone suggests it’s time to make potato salad.
In the recipe below I suggest amounts of ingredients, but roll out this salad to suit your own preferences. You may not like raw onion. Leave it out. No problem! Experiment a bit and you will develop your own “practically perfect” version.
When possible, make this salad a day ahead so the flavors have time to blend. Timing makes all the difference. That is not to say that the first day’s tasting will disappoint. In fact, make lots of potato salad so you will have enough for the second day. 😉
Another little tip is to cook the potatoes whole with their skins on. Doing so keeps the potatoes from absorbing as much water. The dressing then has more room to be absorbed.
Use either Russet potatoes or the waxy smaller potatoes (red or yellow). Russets will tend to break down in the salad for a creamier finish. Waxy potatoes keep their shape in the salad as long as you have not overcooked them.
Use these basic principles and ingredient ideas to turn out a salad that will make you a legend. Are you up for the challenge? Here it goes!
Refrigerate the salad in a container with a tight fitting lid. it will keep nicely for up to four days, if it lasts that long.
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