Make Ahead Potato Salad
I've been making this potato salad for so long, I'm not even sure what the recipe is! A lot of families have a salad like this, a flavour profile that reminds them of summer days as a kid. The dressing is a tangy, vinegary flavour that balances the potato and (optional) egg and brightens the green veggies that stay crunchy.
I use the inside of a celery bunch, the inner stalks and leaves. Celery leaves have a wonderful, herbal flavour reminiscent of Lovage.
I usually make this with my Homemade Mayonnaise and whatever white vinegar I have on hand - sometimes balsamic, sometimes a wine vinegar. All of them work, and the flavours mellow and blend together.
Ingredients for the salad:
- 2 lb of baby or new potatoes, sliced into bit-sized pieces
- 4 hard-boiled eggs, diced (optional)
- Celery stalks, leaves included, sliced
- 4 or 5 Green onions
- 1/3 cup of Parsley Leaves
Ingredients for the dressing:
- 3/4 cup of Homemade Mayonnaise
- 1 heaping Tbsp of grainy Dijon Mustard (I use an actual tablespoon, not the measuring spoon)
- 1 tsp Dill
- Salt & Pepper
- 1/4 cup French Champagne Vinegar (or 12 Year Aged White Balsamic or Gravenstein Apple White Balsamic or Apple Cider Vinegar)
Method:
- Boil the potatoes in salted water until fork tender. Strain immediately and run under cold water to lower their temperature to warm (you want to dress this salad while the potatoes are still warm, but not hot so the vegetables stay crisp).
- In a small bowl, combine all the dressing ingredients and stir together - the mixture should be quite thin and liquid. If it is clumping, add more vinegar.
- Place potatoes, eggs, celery, green onions and parsley in a large bowl.
- Pour the dressing over and gently stir until everything is coated.
- Wipe down the edges of your bowl and cover the potato salad with plastic wrap placed directly on the top of the salad. Refrigerate immediately.
- This salad gets better with age! Serve it the next day, and it will keep for several days in fridge without issue.
