American Potato Salad
Camping trips, pot lucks, BBQs, family reunions, and road trip sandwich shops were always a great excuse to get potato salad.
We never made it at home. Dancers and athletes in the family, so meals were lean and clean. No room for "fun food" most of the time, or we'd choose to spend those indulgences on desserts or brunchy things. (Mom and sis were ice cream lovers) This is American because of the hard boiled eggs, as opposed to German potato salad, which is also fantastic, but often served warm, has no dairy base, and has a sweet/tangy profile.
So here's my pot luck favorite, lightened up a bit with less mayo, but still full of big flavor.
TIP: Thin skinned potatoes work best in potato salad, like red potatoes or Yukon golds. Russets and thick skinned potatoes fall apart too easily.
Prep time: 30 min Serves: 6-8
2 1/2 pounds red potatoes or 6 Yukon golds. (I used 1 mesh bag of reds from Trader Joe's)
2/3 cup mayo
(add more for a creamier dish, or swap out greek yoghurt or sour cream- dairy or vegan)
3 tbsp apple cider vinegar
4 celery stalks chopped fine
3 scallions sliced fine
4 hard boiled eggs chopped
2 tbsp German mustard
1 tbsp worster-chester-shire sauce
1/2 tsp salt
1/2 tsp pepper
celery seed, green scallion, and celery leaves for garnish
in a large pot, cover potatoes with water and add 2 tbsp salt
bring to a boil then reduce to a simmer for 25 minutes, or until potatoes are fork tender all the way through
drain and set aside until cool enough to handle
chop potatoes (I use a rather large 1 inch dice)
in a large bowl, mix together the vinegar, mustard, mayo, salt, pepper, & worst sauce
toss in the celery, potatoes, chopped egg and scallions, and gently mix well
season to taste and chill for an hour
garnish with green scallion tops, celery seed, and chopped egg to serve