Potato Salad

Ingredients

gold potatoes 3 pounds

kosher salt 1 tbsp ( for cooking water)

apple cider vinegar 2 tbsp

mayonnaise 1 cup

yellow mustard  2 tbsp

sugar 1 tbsp

garlic pdr ½ tsp

salt and pepper pdr to taste

4 hard-boiled eggs, peeled and chopped OR firm Tofu pieces

Celery stalks 2 finely diced

Sweet onion ½ finely diced

Fresh dill 2 tbsp chopped or fresh chives

Paprika for garnish

 

Instructions

Place whole unpeeled potatoes in a large pot and cover with cold water and a tbsp of salt to the water.

Bring the water to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15-20 minutes depending on their size.

While the potatoes are cooking, prepare an ice bath in a large bowl.

When potatoes are tender, drain them and transfer to the ice-bath to stop the cooking process. Once cool enough to handle, peel the potatoes and cut into ½” cubes.

Place the warm potato cubes in a large bowl and sprinkle with apple cider vinegar. Gently toss and let sit for 5-10 minutes to absorb the flavour.

Meanwhile, place the diced onion in a small bowl of cold water and let sit for 10 minutes. This helps remove some of the harsh raw onion flavour. Drain well before using.

In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, sugar, garlic pdr, salt and pepper until smooth.

Add the drained onion, celery, chopped eggs/ tofu and fresh dill to the potatoes.

Put the dressing over the potato mixture and gently fold everything together, being careful not to mash the potatoes too much.

Taste and adjust seasoning if needed.

Cover and refrigerate for at least 4 hours or overnight to allow the flavours to meld.

Before serving, give it a gentle stir and sprinkle with a little paprika for colour if desires.

 

Tips- 

1)Don’t rush the cooling process. Hot potatoes will continue cooking and might get mushy, plus they’ll make your mayo-based dressing oily.

2) If your potato salad seems a little dry after chilling, just stir in a little more mayo or sour cream before serving.

3) For a lighter version, you can substitute half the mayo with Greek yogurt. It changes the flavour, but still tastes great.

4) If using hard boiled eggs, make sure there’s no grayish ring around the yolk (that means they’ve over-cooked).

5) Never leave mayo-based salads out at room temperature for more than 2 hours ( 1 hour of it’s over 90 F outside). Food safety first.

 6) The salad stays good in the fridge for 4 days, best to finish within 2 days.

 

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