Moderate
Inexpensive!
Serves:5people
Serving Size:1 cup
This is an updated version of Grandma Ellson's potato salad, made with red-skinned potatoes. Use dill or sweet pickles, whichever you prefer. This salad reminds us of summer holidays spent in Virginia enjoying cookouts in the backyard. The longer it stands in the refrigerator, the more flavorful it becomes, making it a good dish to prepare the day before. Serves 5 hungry foodies (1 cup each) or about 10 people with other sides. NOTE: Weigh potatoes in the grocery store if you don’t have a food scale at home.
Tools:small (1-quart) saucepan, large (4-quart) saucepan, colander, knife and cutting board, measuring cups and spoons
| Prep Time | |
| 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 0-30 minutes (or more) |
|
|
|
Moderate
Inexpensive!
Serves:5people
Serving Size:1 cup
|
This is an updated version of Grandma Ellson's potato salad, made with red-skinned potatoes. Use dill or sweet pickles, whichever you prefer. This salad reminds us of summer holidays spent in Virginia enjoying cookouts in the backyard. The longer it stands in the refrigerator, the more flavorful it becomes, making it a good dish to prepare the day before. Serves 5 hungry foodies (1 cup each) or about 10 people with other sides. NOTE: Weigh potatoes in the grocery store if you don’t have a food scale at home.
Tools:small (1-quart) saucepan, large (4-quart) saucepan, colander, knife and cutting board, measuring cups and spoons
|
Ingredients
- 1 hard-boiled egg
- 2 pounds red potatoes about 10 (2 to 3-inch-diameter)
- water for cooking
- 1 tablespoon vinegar *See Chef's Tip
- 2 teaspoons salt
- 2 stalks celery
- 1/4 cup chopped pickles (dill, or sweet)
- 1/4 cup chopped parsley (optional)
- 1/4 cup thinly sliced scallions (aka green onions)
Dressing:
- 1/3 cup mayonnaise
- 1 tablespoon mustard (your favorite type)
- 1 tablespoon pickle juice (or vinegar or lemon juice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon hot pepper sauce (preferably Tabasco)
Servings: people
Units:
Instructions
For egg:
- Cook a hard-boiled egg according to Basic Recipes: How to Boil the Perfect Egg. Peel and coarsely chop. Set aside for later. (You can cook the egg while you do the rest of the steps, but be sure to keep track of the time.)
For potatoes:
- Scrub potatoes, removing eyes, bad spots, and any green areas. Place in a large saucepan and add enough water to cover the potatoes. Add vinegar and salt.
- Cover with lid and bring to a boil over high heat. Turn down to medium-low and simmer uncovered about 15 minutes, or until a fork can just begin to pierce through the potatoes. They should still be quite firm but not crisp.
- Remove from heat and rinse in a colander with cold water. Set aside to cool somewhat.
For vegetables:
- While potatoes cool, chop celery, pickles, and optional parsley, placing into the large saucepan. Thinly slice scallions to yield about 1/4 cup, using both white and green parts and add to other vegetables.
- When the potatoes have cooled enough to handle, cut into 1-inch chunks and chop egg. Combine everything in the saucepan. (Alternatively, set chopped egg aside to use as a garnish.)
To assemble:
- Mix dressing ingredients in a small bowl. Pour over the potato mixture and toss to coat well.
- Optional: Instead of mixing egg into the salad, sprinkle it on top as a garnish.
Recipe Notes
See How to Boil the Perfect Egg.
*Chef’s Tip:
Vinegar in the cooking water keeps the potatoes firm, even if you overcook them.
SERVING SUGGESTION:
- Serve right away, or refrigerate 30 minutes or more. Serve chilled or at room temperature.
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