Backyard barbecues and potato salad just go together. Everytime I make it, it’s slightly different depending on the guest list, and this is the basic recipe from my Nana. During the warm summer months our family spent many lazy afternoons in their backyard, with Papy barbecuing chicken and hotdogs and Nana making the side dishes and setting the picnic table while my sister and I played on the grass or on the beach. All of these ingredients are stocked at our local Grocery Outlet and you probably have on hand.
Most potato salad connoisseurs will tell you it must be made the night before and allowed to sit to really meld the flavors and I agree. But that’s where the agreements end. There are strong camps for using mayonnaise versus Miracle Whip and certain potato varieties. And then the additions: onion, celery, sweet or dill relish. All I can say is that this recipe is universally loved!
Variations: I often add diced hardboiled eggs and was going to do that originally. But then decided to do deviled eggs so left them out. I’m most definitely of the mayo camp as I feel Miracle Whip adds a sweetness that I’m not fond of. And I’m also a dill versus sweet pickle fan. I like Yukon gold potatoes as I can leave on the skins and they don’t get mealy and mushy as traditional Russet’s can. You can increase the amounts of most everything, depending on your own taste. I don’t add pepper or dill or celery seed as I think the combo of flavors stands on their own.
- 3 lbs Yukon Gold potatoes
- 3 stalks celery, diced (about 1 cup)
- 1/2 medium yellow onion, diced (about 1 cup)
- 1/3 cup fresh parsley, finely chopped
- 1/2 cup diced kosher pickles
- 1 cup good quality mayonaise
- 1/2 cup sour cream
- 2 tablespoons dijon mustard
- 2 tablespoons yellow mustard
- 2 teaspoons white vinegar
- 2 teaspoons white sugar
- 1/2 teaspoon garlic salt
- Paprika for garnish
- Note: No eggs used in this recipe! I put them in the pick then decided to do deviled eggs with them instead!
- Wash then cube the potatoes into bite-sized pieces, cover with cold water and bring to a boil. Cover and let cook for 5 minutes or until soft to the bite. Drain and let sit until at room temperature.
- Fold the celery, onion, parsley and pickles into the potatoes.
- In a bowl, mix together the mayo, sour cream, mustards, white vinegar, sugar and garlic salt.
- Fold the mayo mixture into the potato mixture.
- Refrigerate for at least 2 hours; best if allowed to sit overnight.
- Sprinkle with paprika prior to serving.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.