Step-by-Step Guide to Cook Delicious Basic Potato Salad

Basic Potato Salad Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

While there are dozens of varieties of potato salad out there, sometimes simple is best! This easy potato salad recipe is made without eggs, comes together with just a handful of kitchen staples, and requires very minimal effort.

Here is the best “Basic Potato Salad” recipe we have found until now. This will be really delicious.

Ingredients of Basic Potato Salad

1. You need 3 pounds of Russet potatoes, halved.
2. It’s 1 Tablespoon of white vinegar.
3. Take of salt (I prefer kosher).
4. You need 4 of large eggs.
5. Prepare 1/2 of a medium onion, minced (about 1 cup).
6. It’s 2 of medium carrots, minced (about 3/4 cup).
7. Make ready 2 of large celery ribs, minced (about 3/4 cup).
8. Prepare 8-10 of baby sweet pickles, minced (1 to 1.25 cups).
9. Make ready of brine from the pickles.
10. Take 1-1.5 cups of mayonnaise.
11. Prepare 2-3 Tablespoons of mustard.
12. Make ready of black pepper.

Better if made the day before.A classic potato salad is a must have at every picnic and barbecue.And in my opinion, this one is the best.Based off my dad's recipe, it's creamy, tangy, with a little bit of crunch from the crunch.

Basic Potato Salad step by step

1. Put your potatoes in a pot with enough water to cover by 1/2 an inch + 2 teaspoons salt + 1 Tablespoon vinegar. Start covered with medium high heat until the water starts boiling (15 to 20 minutes), then put the lid askew, turn the heat down to medium low, and cook another 20 minutes or so until you can pierce the center of the thickest piece with a skewer or fork like a warm knife through butter..
2. While the potatoes are going, hard boil your eggs. Some people like to put them in with the potatoes, but it's just easier for me to keep track of them in a separate pot. I usually start with cold water, bring the water up to a gentle boil and let the eggs continue cooking another 4 minutes or so for a hard boil. Once the eggs are boiled, drain the hot water and cover them with cold tap water. This stops the cooking process and keeps the yolks from getting that green ring..
3. Put your minced carrots, celery, and onion in a bowl and barely cover with pickle brine, add 1.5 teaspoons salt and stir to dissolve. I find small, controlled stirring action at the bottom of the bowl does a quicker job of dissolving the salt. Let the veg sit in the brine until it's time to mix the potato salad..
4. When potatoes are cooked through, take them out of the pot, drain well, and let them cool for at least 20 minutes or so before peeling. This is a good time to peel and chop your eggs into roughly 1/2-inch pieces and set aside..
5. Cut the potatoes into roughly 1-inch cubes, place in a mixing bowl, and toss with 1/3 cup pickle brine and 1 teaspoon salt sprinkled evenly over all the potatoes..
6. Squeeze the excess liquid out of the veg mixture in fistfuls and add it to the potatoes along with the minced pickles. (The reason for steeping the veg in the brine is to season it all the way through and, in squeezing the excess liquid, giving it a pickled crunch without adding extra liquid to your salad.).
7. Add 1 cup of mayonnaise and 2 Tablespoons of mustard to start and gently fold the potato salad mixture to season evenly. Give it a taste because the next step is where you're going to adjust your seasoning if you need to..
8. Add chopped eggs and adjust seasoning if needed - additional mayonnaise for more creaminess, mustard for more of that mustard punch, maybe a little more salt or pickle brine if you think the potato pieces could use a little more seasoning, black pepper to taste - and fold gently again to incorporate thoroughly..
9. Potato salad's done! Store in fridge until serving. Enjoy! :).

And don't just limit this simple potato salad to warm-weather months—potato salad is great all year round.Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor.This will become a go-to summer side dish recipe.

Add potatoes, celery, onion and eggs and toss gently.Small, waxy and thin-skinned potatoes are best for potato salad.Small yellow, white or red potatoes are perfect (fingerling potatoes work, too).They are quick cooking, and since they are already small, there's no need to chop them before cooking them.Place potatoes in a large saucepan and cover with water.