Summer is in full swing now, kids are out of school and grills have been fired up once or twice. Now, with the biggest barbeque holiday of the year right around the corner; what’s on your 4th of July Menu? Hopefully after this post you will give my potato salad recipe a try. What cookout is complete without this wonderful side dish, and everyone has their own special trick to make it just right. So here are my tricks to help you make the best potato salad.
First, make sure you salt the water when cooking your potatoes. Just like when cooking pasta or rice, because it’s hard to season it afterwards. I like to boil my eggs as the potatoes, this way they are cooked perfectly. This next tip is from my Nana, take the hard boiled eggs and one onion coarsely chopped and puree in food processor. This will ensure that no one bites down on big chunks of egg or onion and gives the potato salad a nice creamy texture. With these tips potato should be great.
3lbs Yukon gold potatoes
1 medium onion (coarsely chopped)
1 cup mayo (more can be added to get desired creaminess)
½ cup sweet relish
1 tbsp yellow mustard
Peel and dice potatoes (try to make sure potatoes are the same size to ensure even cooking), place in a large pot and cover with cold water (be sure to salt the water).
Boil potatoes until are tender (test with fork).
Drain potatoes and spread on cookie sheet to cool. If you take your potatoes too far, put in fridge to cool and they will be fine. I skipped this step the first time I made potato salad and ended up with potato soup.
While potatoes are cooling remove shell from eggs and place in food processor with chopped onion. Pulse until pureed, about 8-10 times.
Once potatoes are cooled place in a large bowl with egg and onion puree.
Add relish and mayo. Then add mustard to give that great yellow color.
I hope you try my Nana’s potato salad at your next cookout. Be blessed and enjoy.