A Little Personal History:
The whole family loves a good potato salad. There are so many variations, it’s sometimes hard to decide. Here’s my favorite, but thanks to Martha Stewart, I’ve included most of the information you’ll need to experiment and have fun with creating your favorite version.
Description:
This is a classic New England potato salad. Chopping the potatoes into small pieces allows more surface to be coated and improves the flavor.
| Categories: | Salad |
| Servings: | 10-12 servings |
| Time: | – Preparation: 20 minutes – Cooking: 20 minutes – Refrigeration: 1 hour |
| Equipment: | Cutting board & knifes, measuring cups and spoons, 1 large mixing bowl, 1 medium bowl, 1 small mixing bowl, whisk, plastic spatula, 1 large serving bowl |
| Difficulty: | Easy |
Ingredients:
- 3 Lbs waxy potatoes (such as Yukon gold, California long white potatoes or New)
- Water
- 4 scallions; white part minced, green part thinly sliced
- 1 Tbs dried parsley
- ½ tsp celery seed
- ¾ cup Lars’s Mayonnaise
- ¼ cup pickle juice (from jar of pickles)
- 1 Tbs sugar
- 3 Lars’s hard boiled eggs; chopped
- Salt & pepper; to taste
- Paprika; garnish
Procedure:
- If not already done, boil eggs per instructions. Peel and set aside to cool.
- Cut unpeeled potatoes in half, place in large cooking pot, and add water to fully cover. Over medium-high heat, cook until potatoes are tender (15 – 25 minutes – a knife, skewer or toothpick should go through easily). Don’t overcook.
- Peel the potatoes by lightly scraping with a knife and cut them into ½ inch cubes.
- Place potatoes in a large bowl and let them cool to room temperature.
- Mince and slice scallions, measure parsley, celery seed and add to medium bowl.
- Chop hard boiled eggs and add to medium bowl. Set aside.
- Combine the mayonnaise, pickle juice and sugar in small mixing blow and whisk until smooth.
- Add mayonnaise mixture, scallion mixture, and chopped eggs to the large potato bowl. Fold everything together lightly till well combine. Add salt and pepper to taste.
- Transfer to a large serving bowl and sprinkle with paprika.
- Cover and refrigerate for at least 1 hour or until ready to serve.
Advanced Preparation:
Tips, Notes, and Variations:
- For a potato salad that doesn’t end up mushy, use waxy potatoes, which keep their shape better than starchy baking potatoes.
- For even cooking, make sure the potatoes are cut into uniform pieces.
- For extra tang, substitute some sour cream for some of the mayonnaise.
- During warmer seasons, for a lighter salad, you can replace the mayo with 1/2 cup olive oil whisked with 1 Tbs. Lars’s Champagne Mustard Sauce.
Mix-and-Match Mix-Ins (add after salad cools) – For balanced flavor, keep your mix-ins simple. Take it easy on salty and acidic ingredients (combining, say, pickles, capers, and olives would be too much)
- Bacon; crumbled
- Capers
- Celery; sliced
- Green olives; sliced or diced
- Herbs; fresh, chopped
- Pickles; chopped
- Red onion; diced
- Sweet pickle relish
