When I first started writing for A Cozy Kitchen I wrote a post about how I hated mayonnaise. So much so, in fact, that I came up with a potato salad recipe that was mustard based instead of mayo. Although I still stand by that recipe and would eat if for breakfast, lunch and dinner if people wouldn’t look at me like a crazy person, I have to rescind my earlier mayonnaise comments, cause I have just discovered the BEST potato salad, and lo and behold, it is covered head to toe in mayonnaise.
I mentioned this as a suggestion for the 4th of July, then I took my own suggestion, then congratulated myself on being so smart to suggest this. It was a good day. I can sum up why this is so delicious in five words: pickles, whole-grain mustard, fresh dill. I’m pretty sure if you put that combo of ingredients on anything it would taste delicious. Even ice cream. I stand by that.
Well… I can at least say with 100% certainty that if you mix all of that into some mayonnaise and pour it over potatoes it is HEAVEN. I think you should give this a try. Like, now.
Best Potato Salad
The original recipe called for Dijon, but I am a firm believer that everything in life is made better with whole-grain mustard. If you swing the other way then feel free to substitute it back.
Adapted from Smitten Kitchen
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears (per my Aunt, I used Clausson)
3 celery stalks, chopped (about 1 cup)
1/2 medium red onion, chopped (about 3/4 cup)
3 hard-boiled eggs, peeled, chopped
2/3 cup mayonnaise
2 tablespoons whole grain mustard
2 1/2 tablespoons apple cider vinegar
2 tablespoons minced fresh dill
Salt and pepper to taste
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes (you can check this by pricking the potatoes with a fork. If the fork goes in fairly easily then they’re done). Drain and cool slightly. While they’re still warm, cut potatoes into chunks and transfer to large bowl with the onion, pickle and celery. In a separate bowl, mix together the mayo, mustard, vinegar and dill and then pour the dressing over the potatoes. Season potato salad to taste with salt and pepper.
Note: you can prepare the vegetables and dressing separately a day before and then combine an hour before serving.