This is my mom’s recipe for potato salad, and it’s a whole different story. It’s amazing and has more complex flavors and more depth than your usual potato salad. And with only 1/3 of a cup of mayonnaise for the whole recipe, you won’t feel like it’s swimming in fat, either.
If you take this potato salad to your next event it will disappear. You might have to convince people to try it (most people will assume that it tastes as terrible as all the other potato salads they have had) but once they do taste it, they’ll be converted.
2.5 pounds of russet potatoes (you can use a mixture of russets and yukon gold if you prefer)
1 tbsp salt
3 tbsp red wine vinegar
1/2 tsp salt
1 small clove garlic, minced
1/4 cup salad oil
1/2 cup chopped sweet pickles + 1 tbsp of the pickle juice
1-2 stalks celery, chopped into small pieces
3 hard boiled eggs, chopped
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tbsp prepared mustard
1 tsp prepared horseradish
1/4 tsp celery seeds (optional)
1/4 tsp salt
Peel and cut potatoes into 3/4 inch pieces. Place in a large saucepan and add water to cover by one inch. Bring to a boil over medium heat. Add one tablespoon of salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 5-10 minutes or until potatoes are easily pierced with a knife.
Combine the vinegar, salt, pepper, garlic, and oil for the vinaigrette while the potatoes are cooking. I like to use a food processor, but you can use a whisk if you don’t have one.
Drain the potatoes and while they are warm, add the vinaigrette. Stir gently to coat all the potatoes. Cover and refrigerate for 2 hours or as long as overnight.
Prep your pickles, celery, eggs and mustard dressing and gently stir them into the chilled potatoes ensuring that all the potatoes are well coated.
Allow to sit in refrigerator for 1-3 hours and serve chilled.