Mom's Classic Potato Salad Recipe
Daily Value: 13%
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||47µg||12%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||8g||0%|
Exclusive from The Daily Meal
For me, this potato salad spells summer. My mother has some serious potato salad juju, and for years I've been trying to make it exactly right. I figured out the two key things — the combo of celery and celery seed plus the right potato to egg ratio — and then added a twist of my own, using scallions instead of onions. Also, Hellman's mayonnaise is a must, here. There is no substitution.
- 1 ½ pounds Yukon Gold potatoes
- 2 large eggs
- 4 stalks celery, finely chopped or put in food processor
- 3 chopped scallions, cut into thin rounds
- 1 heaping cup Hellman's mayonnaise
- 2 tablespoons spicy yellow mustard
- ¼ teaspoon celery seed
- ½ teaspoon pepper
- 1 teaspoon kosher salt
Boil the potatoes, skin on, for 25 minutes. Add in the whole eggs (shell on) for the last 10 minutes. Drain and put in a bowl and let cool in the fridge.
Pull the potatoes and eggs out of fridge and dice the potatoes into ¼-inch cubes and finely chop the eggs (both whites and yolks). Place in a bowl and combine with the remaining ingredients. Cover and let cool in the fridge for an hour before serving.
Total Time: 45 minutes (excluding cooling time)Servings: 6