A few years back I made potato salad for the first time. I browsed through a number of recipes and couldn’t find quite the right one. I had an idea of how I wanted it to taste, so I pieced together different components from a bunch of recipes and created my own. As I made it more and more it evolved into the recipe I used today.
You can definitely make your own potato salad for cheaper than you can buy it from the deli counter and you probably have most, if not all, the ingredients on hand. It will taste better too… the potatoes in those salads just never seem right, you know?
We like our potato salad to have lots of big chunks of egg. We also like dill, especially when it is fresh dill from the garden (but dried dill will do – bonus points if you dehydrated it yourself!). If you’re lucky enough to have some homemade pickle relish in your pantry it really works great in this. Or, if a few years ago you planted 15 mounds of zucchini in the garden and have a whole bunch of zucchini relish in the pantry, this is a good opportunity to get rid of some of it.
I like Yukon gold potatoes. There’s nothing wrong with Russets and I’ll still buy them from time to time, but Yukon golds are one of the few ingredients I won’t hesitate to splurge on. Part of it stems from the fact that I don’t particularly like eating the skins of the Russets, especially in potato salad, and I’m not fond of peeling potatoes. The Yukon golds have a much thinner skin, so I don’t mind eating it and I can skip the peeling.
This is a relatively small batch of potato salad. Usually I make it as a dinner side with brats or burgers for the 2.5 of us and have just enough leftover to go with lunches the next day. However, it is very easily scaled to feed a crowd.
Potato Salad with Egg and Dill
2 1/2 cups potatoes, peeled or scrubbed clean, cut into 1/2 inch cubes
1/2 cup mayonnaise
1 rib of celery, finely chopped
1 to 2 tablespoons onion, finely chopped
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
1 teaspoon lemon juice
1/2 teaspoon dried dill or 1-2 teaspoons fresh
1/2 teaspoon salt
1/4 teaspoon pepper
Put the potato cubes in a saucepan and fill it with cold water to about 1 inch above the potatoes. Bring them to a boil over high heat. Cook until they are just tender – watch them closely, they’ll only take a few minutes once they reach boiling and you don’t want them to overcook. When they are tender, drain them and rinse with cold water.
Hard boil your eggs using your method of choice. Here’s how I do it: Put the eggs in another saucepan (one with a lid) and fill it with cold water to about 1 inch above the eggs. Bring them to a boil over high heat. When the water reaches a rolling boil, cover and remove from heat. Let the eggs sit in the hot water for 14 minutes then remove them to an ice bath to cool.
Once the eggs are cool, remove the shell and cut into chunks roughly the size of your potato cubes.
To make the dressing, combine mayonnaise, onion, celery, relish, mustard, dill, lemon juice, salt, and pepper. Mix well.
Stir together the potatoes and dressing, then gently fold in the eggs. Refrigerate for a few hours before serving.
Makes 4-5 servings