Potatoes, celery and onions tossed in a classic mayo dressing … simple ingredients make the best recipes!
If you google potato salad on the internet you will quickly discover that there are several ways this recipe can be made. It all depends on who you ask and what part of the country they were raised in. A majority of them, I have found, include eggs. And a good majority have bacon.
What surprised me though was how many of them had pickles or sweet pickle relish.
This is my mom’s classic potato salad recipe. I watched her make it a hundred times. There are no hard boiled eggs, there is no bacon, there are no pickles.
What is there? Potatoes.
Sometimes simple and classic are where its at.
She and I differ a little bit in HOW the potato salad gets made though (like she boils the potatoes with the skin on and then peel them, I do not).
How to Make an Easy Classic Potato Salad:
- Peel and cut the potatoes into quarters (smaller cut potatoes will release too much starch).
- Drain and lightly mash with a fork or potato masher (they will continue to break up as you stir).
- Add the diced onion and celery then with your finger over the top of an apple cider vinegar bottle, lightly coat the potatoes with the ACV. Doing this while the potatoes are hot is an important step.
- Combine the ingredients for the dressing as the potatoes are cooling and stir to combine.
A classic easy potato salad using nothing but potatoes, celery, onion and a mayo based dressing.
- 5 Russet Potatoes, peeled and cut in 4 or 6
- 1 Cup Sweet Onion, diced
- 1 Cup Celery, diced (2 or 3 stalks)
DRESSING: (you may or may not use it all)
- 1 ½ cups Mayonnaise
- ½ Cup Sour Cream
- 1 Tablespoon Yellow Mustard
- ¼ tsp Sea Salt
- ¼ tsp White Pepper
- 2 Tablespoons Apple Cider Vinegar
- Peel the potatoes and cut in 4 or 6 large chunks depending on the size of the potato.
- Place them in a large pot of cold water covered by at least 2 inches.
- Heavily salt the water (2 Tablespoons) and bring to a boil. Once the water is boiling, turn the stove down to medium and vigorously simmer the potatoes for about 15 minutes or until a fork easily goes through.
- Meanwhile, dice the onion and celery and set aside.
- Drain the potatoes and let them cool about 5 minutes or until they stop steaming.
- Mash very lightly with a potato masher keeping some larger chunks. Add the onions and celery and sprinkle with some salt and pepper. With your finger over the top of the ACV bottle, drizzle the potatoes with some vinegar. Stir to combine.
- Make the dressing in a small bowl and add enough until coat the potatoes.
- Cover and chill until ready to serve.
WHAT TO SERVE WITH THIS: