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Jack’s Potato Salad Recipe

A creamy, flavorful potato salad with tender potatoes, crisp vegetables, and a zesty dressing, perfect for picnics and barbecues. Refreshing and satisfying!

Ingredients

• 5 pounds new red potatoes, skin left on
• 1 tablespoon salt
• 6 room temperature uncooked eggs
• 3 tablespoons white vinegar, divided
• 1 1/2 tablespoons cider vinegar
• 1 cup finely minced sweet onion
• 2 teaspoons celery salt
• 1 teaspoon white pepper
• 1 teaspoon poppy seeds
• 1/4 cup white sugar
• 1 teaspoon Dijon mustard
• 3 cups mayonnaise
• 1/3 cup extra virgin olive oil
• 1/3 cup canola oil

Instructions

1. Step 1: Prepare and Boil the Potatoes
   Begin by giving the new red potatoes a good scrub under running water to remove any dirt. Place these washed, unpeeled potatoes in a large pot and fill it with water, ensuring the water level is about 6 inches above the potatoes. Sprinkle in a tablespoon of salt to season them as they cook. Bring this pot to a boil over high heat, then reduce to a medium boil, letting them cook for 30 to 40 minutes, depending on their size. You’ll know they’re ready when a fork easily pierces through them.

2. Step 2: Cook the Eggs
   While your potatoes are boiling, grab a medium pot and fill it with water. Heat it up until you see a rolling boil, then stir in 1 ½ tablespoons of white vinegar. Using a slotted spoon, gently lower the room-temperature eggs into the bubbling water, taking care not to crack the shells. Let them boil rapidly for five minutes, then turn off the heat but leave the eggs in the water for another 15 minutes to finish cooking. Drain the eggs, and to make peeling easier, give the pan a good shake to crack the shells. Rinse them under running water as you peel, then roughly chop the eggs into large pieces and set them aside.

3. Step 3: Prepare the Dressing
   In a medium bowl, combine the remaining 1 ½ tablespoons of white vinegar with the cider vinegar, finely minced sweet onions, celery salt, white pepper, poppy seeds, sugar, Dijon mustard, and mayonnaise. Mix everything together until you have a smooth, creamy dressing. Pop this mixture into the fridge to keep it chilled until you’re ready to use it.

4. Step 4: Mix the Oils
   In a small container, blend the extra virgin olive oil with the canola oil. This mixture will be used to coat the hot potatoes, helping them absorb even more flavor.

5. Step 5: Combine Potatoes with Oil
   Once the potatoes have finished cooking, leave them in the hot water but use a slotted spoon to transfer them individually to a cutting board. Cut each potato into chunks. As you cut about a quarter of the potatoes, drizzle a quarter of the oil mixture over them in a large bowl and gently toss to coat. Repeat this process until all the potatoes are cut and well-oiled.

6. Step 6: Add the Dressing and Eggs
   Pour the chilled mayonnaise dressing over the warm, oiled potatoes in the large bowl. Gently mix to combine, ensuring everything is coated evenly. Then, add the chopped eggs and fold them into the salad, being careful not to break them up too much.

7. Step 7: Chill the Salad
   Spread the potato salad evenly over a sheet pan. This helps it cool down faster. Cover the pan with plastic wrap and refrigerate until the salad is chilled to below 40 degrees Fahrenheit. This cooling step is crucial for both flavor melding and food safety.

8. Step 8: Serve and Store
   Once your potato salad is nicely chilled, transfer it to a serving dish. If you’re enjoying this outside, try to keep the salad shaded. For extra chill, nest the serving bowl in a larger bowl filled with ice. After serving, any leftovers should be promptly returned to the refrigerator to keep them fresh.

Notes

Crafting the perfect potato salad can be a delightful journey, but there are a few common missteps to look out for. One frequent hiccup is overcooking the potatoes; remember, they should hold their shape. To avoid this, test them with a fork before they fall apart.

Another slip is neglecting to season at different stages. Salt the water for boiling the potatoes for a foundational flavor boost. Then, taste as you mix the salad to adjust seasoning to your liking.

Eggshells can sneak into your salad if you rush the peeling. Gently rolling the boiled eggs on the counter can help crack them without much fuss.

Lastly, add the mayonnaise mixture when the potatoes are still warm. This allows flavors to meld beautifully. Avoid these blunders, and your salad will be the star of any gathering!