Classic Potato Salad

A creamy, tangy mayo-and mustard-based dressing potato salad.

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DISH

Salad

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

2

Ingredients

  • 1.8kg of potatoes (a fluffy potato, good for baking, roasting or chips is ideal)
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 6 tablespoons of rice vinegar
  • 215g to 300g mayonnaise
  • 100g celery
  • 2 tablespoons of mustard (yellow)
  • 50g approx. spring onions
  • 120g approx. sweet pickle relish
  • 100g approx. celery
  • 2 tablespoons fresh dill, chopped
  • handful of parsley, chopped (optional
  • 6 hard boiled eggs, peeled and chopped (optiona)

Method

  • Peel & dice the potatoes into 1-inch pieces.
  • Soak potatoes in water, then drain and rinse the potatoes.
  • Add 2 quarts water, 2 tablespoons kosher salt, 2 tablespoons sugar, 2 tablespoons vinegar, and the diced potatoes to a stockpot. Bring to a boil over high heat.
  • Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes.
  • Drain and rinse the potatoes. Then transfer them to a rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow them to cool to room temperature, about thirty minutes.
  • Combine remaining vinegar, mayonnaise, mustard, green onions, relish, celery, dill, and parsley (if using), in a large bowl. Stir with a rubber spatula to combine.
  • Fold in the potatoes and chopped hard-boiled eggs (if using). Season to taste with salt and pepper.
  • Cover and rest in the fridge for at least 1 hour and up to three days before serving.
Our thanks go to Potatoes USA for this delicious recipe.