by Erin M. Ritz

Created on: June 03, 2010

No summer cookout is complete without a batch of tasty potato salad.  With so many recipes out there, how do you possibly choose the best one?  You probably stick with the potato salad that your mom made when you were a kid, or you found a good enough recipe a few years ago and keep making it.  Whatever your preference, I want to share the best potato salad recipe that I have come across in my years of cooking.  This is a good one if you don’t care for eggs!

First, peel and chop about two pounds of potatoes.  For medium-sized russet potatoes, I usually cut them twice lengthwise and then cut each segment into three or four pieces.  Place the potato pieces into a large pot and just cover the potatoes with water.  This is also the time to add salt - a generous pinch (or two) to the water will help bring out the flavor.  Cook the potatoes on medium-high heat, letting the water come to a boil.  You do not need to cover the pot.  The potatoes will be done when you try to cut them with a fork or a knife and they cut somewhat easily.  They should not be mushy, but they will offer a little resistance (or “bite”).

While the potatoes are cooking, you can go ahead and make the dressing.  In a separate bowl, combine the following ingredients:

1 cup of mayonnaise

2 tablespoons of white vinegar

1 1/2 teaspoons of table salt

1 teaspoon of sugar

¼ teaspoon of ground black pepper

Mix these ingredients with a fork until they form a creamy sauce.  Put this aside until the potatoes are ready. 

The potatoes have to cool before you can put the salad together.  Take them off the burner after they are finished cooking.  Remove them from the pot and put them in a bowl.  Let them cool for a few minutes on the kitchen counter until they are no longer steaming.  Then, cover the potatoes with plastic wrap and place them in the fridge.  I leave them in the fridge for an hour or two, depending on how much time I have available.  After they have cooled completely, take the bowl out of the fridge and finish putting the salad together.

Before I add the dressing, I like to throw in about a ½ cup of chopped red onion.  Use more or less, depending on what you like.  The onion adds a little kick to the salad and some crunch.  I prefer red onion because it also adds color.

Mix the potatoes and onion and then add the dressing.  Stir well, until there is an even coating of dressing.  I prefer using tongs for mixing the salad.  Once all of the ingredients are completely blended, your tasty potato salad is ready to serve.  Enjoy!

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