Potato Salad

My issue with potato salad is it’s often WAY too “mayonnaisey” or the potatoes are overcooked and the salad actually turns into more of a mash. So the two keys to this recipe are less mayonnaise and precise cooking of the potatoes.

Ingredients:

• 3 lbs potatoes (I prefer Yukon Gold but Idaho or even regular yellow will work)
• Salt & Pepper
• 1/2 cup mayonnaise
• 1/4 cup sweet relish (or hot if you’re more daring)
• 1 tbsp yellow mustard (Dijon works too)
• 1 tsp onion powder (or granulated)
• 6 hardboiled eggs (peeled & diced small)
• 2 celery stocks (minced)
• Sweet paprika for garnish (or hot if you’re still daring)

Preparation:

• Peel and cut your potatoes into 1 inch cubes. Set them in a large pot and cover with cold water by an inch. Add a 1/2 tablespoon salt. Cook over high-heat until just fork-tender @ 15-20 minutes. The potatoes should be easily forked but NOT break open upon piercing. Drain potatoes and set aside to cool.
• Mix mayonnaise, relish, mustard, celery and onion powder in a large bowl and whisk to combine.
• Add potatoes and eggs and stir gently. (Wait until they’re completely cool to the touch to avoid degradation.) Season with salt and pepper to taste and then add paprika for garnish.
• Chill for at least two hours. Serve cold. Store in airtight container in the fridge if you have leftovers. They’ll keep for 3-4 days.