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If you’re in need of the perfect side dish for a barbecue or family get-together then our Best Ever Potato Salad is the must have side dish. This potato salad is a staple side dish in our home any time we are grilling because it is a hearty side that goes perfectly with ribs or even kabobs.
Best Ever Potato Salad
For as long as I can remember when we had a family barbecue there was always a potato salad present. It was a necessity. My mom was always in charge of bringing the potato salad. Her’s was hailed as the best. That is until recent years when I stepped up my potato salad game. Even my dad {who has you all know if quite a picky eater} wanted me to make the potato salad.
The reason is simple. I took away the bland taste of the potatoes without loading it with too much mayonnaise. I also managed to bring in the flavor of onion without it being too overpowering. My mom was happy to turn over the making of the potato salad to me because she felt that it took too long to make. Not me though. You’re done in fifteen minutes with my Best Ever Potato Salad.
You see, there’s a trick. You combine the eggs, cubed potatoes and diced onion into the same pot of boiling water. No need to use two different pots to hard boil the eggs and cook the potatoes. Plus, boiling the diced onion makes it less obtrusive. I feel that raw onion can be overpowering at times so I love sneaking it in with little to no effort.
Best Ever Potato Salad
Ingredients
- 5-7 Russet Potatoes peeled and cubed
- 1/2 onion diced
- 2 eggs
- 4 tbsp mayonnaise
- 1 tsp apple cider vinegar
- 1 tbsp salt
- 1 green onion minced
Instructions
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In a large pot of boiling water place the 2 eggs, cubed and peeled potatoes and half onion diced.
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Cook for 10 - 15 minutes or until the potatoes are soft.
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Remove the now hard boiled eggs to cool and strain the potato and onion mixture. Place the potatoes and onions into a large mixing bowl to cool.
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Once cooled add in the mayonnaise, apple cider vinegar and salt.
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Peel the hard boiled eggs and slice them in half. Place the hard boiled eggs, minced green onion and pepper to taste on top.
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Comments
Barbara McDonald
“Best Ever Potato Salad” is a misnomer. I had my doubts that it would live up to its name given how few ingredients there were. I found the instruction to use 5-7 potatoes frustrating. Small, medium, or large? A more precise measurement (i.e., pounds or cups) would have been better. I ended up using about 1/2 of a 5 lb. bag. The cooking directions were interesting–cooking the eggs and onion with the potatoes. Other recipes I’ve tried have called for raw chopped onion. I was shocked that one TABLESPOON of salt was listed–I wondered if this was a misprint but went ahead and added a tablespoon of salt. I thought the end result was a little salty. If I were to make this again (which I won’t) I would reduce the salt to one TEASPOON. The dressing (mayo + cider vinegar) didn’t have a lot of flavor. After a bite or two of the salad, I added cracked pepper. I didn’t garnish the salad with the boiled eggs but cut up the eggs and mixed in with the salad. I did not garnish with the green onion. I will go back to my mom’s potato salad: potatoes, boiled eggs, sliced radishes, chopped celery, and a dressing of mayo with a squirt of prepared yellow mustard.
Jenny Melrose
Hi Barbara! I’m sorry that you found that the recipe did not live up to it’s name. As far as the size of the potatoes, I would say medium, but that was why I left at 5-7. It’s probably right around 1/2 of a 5 lb bag though. I personally do not like raw onions in my potato salad which I’m pretty sure I stated in the recipe is why I choose to boil them. I also stated in the recipe that you should salt to taste. We like our potato salad salty so it was not a misprint. It’s just a personal preference. Thank you for the feedback though. I’m sure my readers will appreciate your candid review. Have a beautiful day!