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I’ve been looking for a good potato salad recipe for years. I’m picky about my potato salad. It has to be white, not yellow. It has to be chunky, not mushy. It has to have a bite, but not to much vinegar.
Yes, I am hard to please.
What I’ve found is that there really was no “best potato salad” recipe out there that met my needs. So, I instead took the best parts of lots of different recipes to create my own version. I bet it will have you and your family/guests licking your plates. It’s great for parties and picnics especially, since it only gets better as it sits and the flavors blend together.
The “base” recipe my recipe is closest to is this potato salad recipe from About.com’s Southern Food section. I’ve made some big changes, though! Here’s what you need to make my potato salad:
I’d like to call this recipe quick and easy, but it’s really not. Sorry! Look at all those ingredients. Now, it’s not particularly hard to make, but it is time consuming. So make sure you set aside at least 45 minutes to an hour to make the potato salad, as well as time for it to chill before you eat.
First, add your potatoes to water and put it on high heat. You’ll need to boil the potatoes for about 25 minutes if you use baby potatoes like I do. It depends on the size and kind of potato you use. My favorite thing is to use a mixture of red and gold baby potatoes.
At the same time you’re cooking the potatoes, you need to get the eggs started for hard boiled eggs.
Everyone has their own special way of doing it, but here’s how I hard-boil eggs: Add your eggs to a pot of luke-warm water and put it on high heat. Once it starts boiling, start your time for 12 minutes. At the 12 minute mark, pull the eggs out and transfer to a bowl of ice water.
The best trick I have for hard-boiled eggs is to use older eggs. If you use fresh eggs, they tend to stick to the shell.
As the eggs and potatoes are cooking, chop some celery. I like pretty chunky pieces.
When the eggs are done and at least a little cooled down, chop them into pieces as well. I’m not a fan of yolks, so I leave them out, but you could include them if you want.
After about 25 minutes, the potatoes should be fork-tender. Drain them and chop into rough pieces as soon as they’ve cooled enough to not burn your fingers.
Toss the potato chunks into a large bowl and add the eggs and celery. To that, add 1/2 cup of milk, 2 tablespoons of white vinegar, 1 tablespoon sugar, 2 teaspoons of salt, 1/2 teaspoon of pepper, 1/2 cup of mayonnaise (not miracle whip), and 1/2 cup of sour cream.
Stir together and chill. As soon as the potatoes a re cooled down completely, it’s ready to eat!
Here’s the printable recipe: