Classic Potato Salad
This easy, classic potato salad recipe is just like my mom used to make. In fact it’s her recipe, that I’ve lovingly adopted.
You know when an old song plays on the radio and instantly it transports you back to a moment in time? Where you can recall what you were doing, wearing, saying and feeling…like it was yesterday? Well, certain foods seem to have the same magic memory boost.
Like this classic potato salad. Classic, because it conjures up some pretty classic, childhood, SoCal beach memories.
My grandmother had a small house close to the beach in Laguna Beach, CA. Throughout the summer months and holiday weekends of the 80’s my entire family would pile into our 1980 Cadillac Seville (another classic) and drive 20 minutes to my grandmother’s house. Our days were spent lounging on the beach with tons of pot-luck styled food in tupperware containers, running in and out of the surf and falling asleep under beach umbrellas. Total bliss.
We always had an assortment of sliced watermelon, strawberries, barbecue chicken, tortilla chips…and potato salad.
This recipe is my mom’s old recipe and one that I cherish. Today, I make it with my homemade mayonnaise recipe so that all the ingredients are fresh and clean.
I don’t eat a ton of white potatoes, but when I do, I want it to be special. This classic potato salad recipe, along with all the fond memories it triggers, is very, very special.
- Heat a large pot of water on medium-high heat until boiling. Add the potatoes, reduce to a simmer and cook for 20 minutes, or until a metal skewer inserts easily with a little resistance. Note: You do not want the potatoes overcooked or they'll turn mushy in the salad.
- Once the potatoes have finished cooking, drain the water. Carefully remove the potatoes to a bowl and place in the refrigerator to cool.
- Place your eggs in a medium pot, just covering the eggs by approximately an inch of cold water. Bring that pot to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot. Leave the eggs in the pot for 15 minutes to cook. When finished, remove the eggs and place in a large bowl of ice water. Then place in the refrigerator.
- Once you potatoes and eggs are fully cooled, you can begin your salad.
- Cube the potatoes and eggs and place in a large mixing bowl. Add the remaining ingredients and stir gently until well combined. Serve immediately or refrigerate for up to 2 days.
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