This is that dish of mine that everyone asks me to bring to potlucks, cookouts and family dinners. And, I have to admit … it is one of my favorite things to eat! I don’t usually enjoy many other potato salads because I think mine is so darn good! (Sorry to sound conceited … I’m just really picky about potato salad!) People have asked for my “recipe,” but I haven’t given it out much. So, here it is! It is a time-consuming (kinda) process, but sooooo worth it in the end! I would say this would produce 10 – 12 servings (unless I get to it first, then maybe not!)
Begin by peeling and chopping into bite-size pieces a few pounds of potatoes.
Place potatoes in a large pan of cold water, bring to a boil, season the water heavily with kosher salt and cook until spuds are fork-tender.
During this time, make 3 – 4 hard-boiled eggs, which will get peeled and chopped.
Strain potatoes when done. Then, spread potatoes out in an even layer onto a large baking sheet.
Here is part of my secret: Sprinkle hot potatoes with white vinegar (maybe a couple teaspoons worth), then salt and pepper them (also while hot!).
Place tray of potatoes in freezer for about 10 minutes or just enough to slightly cool them … or cool on counter for 30 minutes.
In the meantime, mix up the following (I do this in a large canning jar with a lid):
1/2 of a standard size jar’s worth of real mayo
A good squeeze of mustard (approx. 2 teaspoons)
A couple of splashes of dill pickle juice
Lots of black pepper
A couple splashes of white vinegar
A sprinkling of white sugar (maybe a 1/2 – 3/4 teaspoon)
A bit of paprika (approx. 1/2 teaspoon) (optional)
A pinch of dried dill weed
Then, a splash of milk (say, a few tablespoons worth)
If using a jar, lid and shake it up good. Otherwise, whisk well. Taste and adjust seasoning, as needed. It should have the right balance of creaminess, tangy attributes and notes of mustard. And, the sugar shouldn’t come across as something “sweet,” but just enough to balance the pickle juice and vinegar.
Remove potatoes from freezer, dump them into a large mixing bowl and pour the mayo mixture over top. Add chopped egg and a couple of stalks of celery (chopped finely) and some chopped onion (usually about a half of a large one).
Mix everything together, taste and adjust for seasoning. Add more salt or pepper, as needed.
Transfer to a container for storing and sprinkle with paprika and green onion for presentation.