This was dinner last night, mostly cooked from ingredients found at the local farmers market. American potato salad, hamburgers, corn on the cob, and refrigerator pickles. (Not everybody had a pickle which I may never fully understand.)
You know I love German potato salad, and even French, but American is a classic.
If you lose this recipe, you can invariably find it in every cookbook and on the back of every mayonnaise jar ever printed.
And we all tweak it. And every family insists, rightly so, theirs is the best.
I used red, white, and blue potatoes today but of course you can use just about any variety or mix you want. Many people will recommend just the red waxy ones but I kind of like mixing the textures of the different kinds. The only real requirement is they have some firmness to them so they won’t dissolve with cooking.
Now, I know this will also be a vigorous debate, but I peel and cut mine before I cook them. I think they’re easier to cut cleanly and they cook faster. Some people insist they must be cooked whole and some never peel them. You do you.
Do be careful not to overcook them or you get mashed potatoes. Poke them with a fork or knife after a few minutes, and when they seem to be softening, then taste them for done-ness.
(And just look how pretty those are!)
Just before they’re done, turn off the heat and drain them in a colander. They’ll continue to slowly cook a bit.
Let them cool completely. At least half-an-hour. You don’t want to cook the sauce.
Speaking of which, mix everything else except the hard-boiled eggs in a large bowl.
Stir until it’s well-mixed and smooth.
Once the potatoes are cool, gently toss them with the eggs and sauce. Garnish, if you’d like, with chives or green onions.
Chill for at least an hour, more if you can, and let the flavors develop.
Before you serve it, check the salt and pepper and add more of either as needed. If you try to season the potato salad before it’s chilled, it doesn’t work as well.
So, get down to your local farmers market, grab some potatoes, and make this classic for the family and friends.
American Potato Salad
American potato salad is the perfect side for picnics, potlucks, or dinners from the backyard grill. Why? Because it's so good! Visit suppertimeblues.com to learn more.
- 2 pounds red, white, and blue potatoes, peeled and cut into pieces (or what you have)
- 1/4 large onion, diced (about 2/3 cup)
- 2 celery stalks, diced (about 2/3 cup also)
- 1 pickle spear, diced (dill or sweet, your choice)
- 3 or 4 slices bacon, cooked and crumbled (Optional) (omit for vegetarian)
- 2 eggs, hard-boiled and chopped
- 1 cup mayonnaise, preferably homemade
- 1 tablespoon Dijon mustard (see notes) (Optional)
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
Cook the bacon and set aside.
Cook the eggs and set aside.
Peel, cut, and cook the potatoes until just tender but not falling apart.
My method: peel and cut them about 1" x ½", cover with water and a couple teaspoons of salt in a saucepan, bring to a boil for about 5 or 6 minutes, drain in a colander.
Let cool completely.
Mix onion, celery, pickle, bacon, mayonnaise, vinegar, and Dijon (if needed) in a large bowl until smooth and combined. Not the eggs - we don't want them broken up.
When potatoes are cool, toss gently with the sauce and the eggs.
Chill in the refrigerator at least an hour or two. Adjust the salt and pepper to taste once it's chilled.
Optionally garnish with chives or green onions.
If you make your own mayonnaise, and you used mustard, you probably don't need more.