I love old fashioned potato salad. That being said, it can use a touch more flavour and I’m not big on eggs. Here are my changes to make it the way I like it. You could make it with the flavour additions and add a chopped hard boiled egg if you like.
In my version, I substitute yogurt for some of the mayonnaise for a bit more tart and less fat. Also, years ago, I read about marinating the cooked potatoes in the Joy of Cooking. I have found it to be a great addition of flavour and still do it.
Begin by cutting 600 g (1 1/3 pound) potatoes into 3/4 inch (2 cm) cubes. I do not peel the potatoes as I find it a waste of food and I like the looks in the salad. Put them in salted water to cover and boil just until fork tender. Do not overcook the potatoes or they will mash as you make the salad.
When I thing they are close, I take a cube and bite into it to make sure it is just bite tender. It took 18 minutes from the start of a boil for me to boil the potatoes but I live at high altitude. It will likely take you less time.
While your potatoes are cooking, cut up the vegetables into small (1/8 inch) cubes for the salad.
- 35 ml (2 tbsp+2 tsp) dill pickles
- 50 ml (1/4 cup) onion
- 50 ml (1/4 cup) celery
- 50 ml (1/4 cup) sweet red pepper
- 50 ml (1/4 cup) green onions
Then mix up the marinade for the potatoes:
- 25 ml (2 tbsp) dill pickle juice
- 10 ml (2 tsp) yellow mustard
When the potatoes are cooked, drain the water off and put the potatoes back in the pot while they are still hot. Sprinkle 1/3 of the marinade over the potatoes and lighlty turn with a soft spatula. Sprinkle another 1/3 and gently turn. Add the last of the marinade and let the potatoes cool then refrigerate for 2 hours.
Mix up the sauce:
- 90 ml (1/3 cup+1 tbsp) mayonnaise
- 35 ml (2 tbsp+2 tsp) plain yogurt
- 5 ml (1 tsp) dill pickle juice
- 2 ml (1/2 tsp) celery seed
- 1 ml(1/4 tsp) black pepper
- 1 chopped hard boiled egg, optional
Add the vegetables and sauce to the potatoes and fold together.
Refrigerate for one hour for the flavours to blend. Can be stored covered in the refrigerator for up to 2 days.
This is my favourite potato salad. The dill and yogurt give it a sharper taste than the creamy potato salad I grew up with. Try it!
The Old Fat Guy
OFG Potato Salad
- 600 g potatoes 1 ⅓ pound - ¾ inch dice
- salted water for boiling
- 35 ml dill pickles, small cube 2 tbsp+2 tsp
- 50 ml onion, small cube ¼ cup
- 50 ml celery ¼ cup
- 50 ml sweet red pepper ¼ cup
- 50 ml green onion ¼ cup
- 25 ml dill pickle juice 2 tbsp
- 10 ml yellow mustard 2 tsp
- 90 ml mayonnaise ⅓ cup+1 tbsp
- 35 ml yogurt 2 tbsp+2 tsp
- 5 ml dill pickle juice 1 tsp
- 2 ml celery seed ½ tsp
- 1 ml black pepper ¼ tsp
- Cook the potatoes in the salted water just until fork tender. Do not overcook. It will be betweetn 12 and 20 minutes after boiling starts depending on altitude.
- Chop the vegetables while the potatoes are cooking.
- Mix the marinade ingredients together while the potatoes are cooking.
- Drain the potatoes when cooked. Return them to the pot while they are still hot. Sprinkle ⅓ of the marinade over them. Lightly turn the potatoes with a soft spatula. Sprinkle ⅓ more of the marinade over the potatoes and turn. Sprinkle the remaining marinade over the potatoes. Cool the potatoes to room temperature and then refrigerate for two hours.
- Mix the sauce ingredients together while the potatoes are cooling.
- Fold the vegetables and sauce into the potatoes. Cover and refrigerate for 1 hour. You can store covered in a refrigerator for up to 2 days.