Description
Ted Peters Potato Salad emerges as a classic American side dish packed with creamy goodness and nostalgic flavors. Crisp potatoes mingle with tangy mayo, fresh herbs, and a secret blend of seasonings that make this recipe a summer gathering favorite.
Ingredients
Scale
- 3 lbs (1.36 kg) potatoes (Yukon Gold, Russet, or red), cut into ¾-inch cubes
- 1 ¼ cups (296 ml) mayonnaise
- 4 hard-boiled eggs, diced
- 2 celery stalks, diced
- ½ small red onion, thinly sliced
- 2 tbsps (30 ml) apple cider vinegar
- ⅓ cup (79 ml) dill pickle relish (optional)
- 1 tsp celery salt
- 1 tsp Dijon mustard
- Sea salt
- Freshly-cracked black pepper
- Smoked paprika (optional)
- Old Bay seasoning (optional)
- Chopped fresh chives (optional)
- Extra sliced hard-boiled eggs (optional)
Instructions
- Potato Preparation: Immerse diced potatoes in a stockpot, covering with water by 1 inch. Bring to a rolling boil, then reduce heat to maintain a gentle simmer until potatoes become tender, approximately 5-8 minutes.
- Cooling and Seasoning: Drain potatoes completely, return to pot, and sprinkle with white vinegar. Allow to rest and cool at room temperature for 20-30 minutes, enabling flavor absorption.
- Dressing Creation: Whisk mayonnaise, celery salt, Dijon mustard, and sweet pickle relish in a mixing bowl until achieving a smooth, uniform consistency.
- Ingredient Integration: Gently combine cooled potatoes with hardboiled eggs, finely chopped celery, and diced red onion into the prepared dressing, ensuring even distribution and coating of all components.
- Final Seasoning and Chilling: Season with kosher salt and freshly ground black pepper, optionally enhancing with pickle juice for additional tanginess. Transfer to a clean serving bowl, cover, and refrigerate for 1-2 hours to meld flavors and chill thoroughly.
- Serving and Storage: Present cold directly from the refrigerator. Preserve any remaining salad in an airtight container for up to 3 days, maintaining optimal freshness and flavor profile.
Notes
- Vinegar Trick: Splash white vinegar on warm potatoes to help them absorb flavor and prevent mushy texture while cooling.
- Chill for Perfection: Refrigerate salad for 1-2 hours to blend flavors and enhance overall taste profile.
- Salt Seasoning Tip: Add salt gradually and taste as you go to control sodium levels and achieve balanced flavor.
- Freshness Window: Consume within 3 days for best quality, storing in airtight container to maintain crispness and prevent bacterial growth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 150 mg