I’ve made a lot of different styles of potato salad (for example here and here), but none of Chris Kimball’s recipes has matched my own personal recipe for potato salad. Perhaps I’m biased, because I’ve adjust the recipe over 15 years to precisely match my taste. It uses Balsamic vinegar, Dijon mustard and red onion instead of yellow onion. I can’t believe I haven’t yet posted this recipe. I give it 4-stars, because it’s just potato salad.
How much work? Medium.
How big of a mess? Medium.
Started: 4:30. Ready: 5:30.
2-1/2 pounds Red Bliss or Eastern potatoes
1-1/2 Celery stalk
1 medium red onion
1 cup mayonnaise
1-1/2 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
1-1/2 teaspoon salt
1/2 teaspoon pepper
- Hard boil eggs by adding eggs to pan of cold water placed over high burner. Once the water begins to boil, allow to boil for 5 minutes. Remove from burner and allow to stand for 10 more minutes. They will be perfectly cooked. (see here)
- Add potatoes with skins on to a large pot and cover with water. Put on stovetop over medium-high heat, cover, and cook for 35 minutes until tender.
- Meanwhile dice onion, and finely chop celery into small pieces.
- Mix mayonnaise, vinegar, mustard, salt and pepper in a large mixing bowl. Add diced onions and celery.
- Dice the hard boiled eggs. Add to mixture.
- When potatoes are done remove from heat and rinse with warm water. Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.
- Empty potatoes into a strainer. Place on cutting board and use a paring knife to peel the hot potatoes. There is no need to hold them using a fork, which will inevitably fall apart or burn your hands. Cut potatoes into small cubes after you’ve removed the skin.
- Mix together in large bowl with other ingredients.