This Classic Is Like A ’65 Malibu. It Never Gets Old

Potato salad is one of the standard picnic foods. If you have a super great recipe then you have mastered the art of being able to get the right consistency. There is nothing like scooping up potato salad and having it drip off the spoon.  There isn’t anything really fancy about this side dish. Just classic flavors, blended together, chilled and ready to serve. Basically it is old school style, just like the 65 Malibu classic my husband used to drive when we first met.

Old Fashioned Potato Salad

Ingredients

• 3 pounds Yukon Gold potatoes
• 3/4 cup diced white onion
• 2 stalks celery, diced
• 4 hard-boiled eggs (diced)

For the Dressing

• 1-1/2 cups mayonnaise
• 3 tablespoons sweet pickle relish
• 1 tablespoon yellow mustard
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt, or to taste
• freshly ground black pepper, to taste
• paprika for garnish

 

Directions:

1. Add unpeeled potatoes to a deep pot that has a cover.
2.  Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife.
3.  Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
4. Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with 1/4 teaspoon salt and toss to combine.
5. In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish.
6.  Add to potato mixture and gently stir to combine.
7.  Fold in chopped hard-boiled eggs.
8. Taste and season with additional salt and pepper, if needed.
9. Sprinkle with paprika, cover and refrigerate for at least an hour or more.

Quick Tip: You can make this the night before but be aware that the dressing tends to be absorbed as the potato salad hangs out in the fridge so if you want it really creamy, you can reserve a small portion of the dressing to stir in just before serving

Recipe and image courtesy of Valerie and Valerie’s Kitchen