Easy-Does-It Potato Salad

This delicious potato salad has a “Don’t-mess-with-me” taste. Simple to make, it’s perfect as it is! Don’t try to gussy it up with celery, radishes, or anything else. 

Easy-Does-It Potato Salad:

4 c. (1 L) white-skinned potatoes, skin on

1-½ tsp. (7.5 mL) granulated sugar

1 tbsp. (15 mL) mustard or dill pickle juice

¾ c. (180 mL) finely chopped red onion

2 tsp. (10 mL) celery seed

1/4 tsp. (1.25 mL) salt

¾-to-1 c. (180-to-250 mL) mayonnaise

3 hard-cooked eggs, peeled and sliced (see Note)

Wash and scrub potatoes, measuring out 4 cups. Place in medium saucepan, covering with cold water. Bring water just to a boil, immediately lowering heat to simmer. Cook 15 min., removing smallest potatoes sooner, or until a sharp knife easily pierces largest ones. Chill in ice water bath. Blot dry, slicing into irregular chunks. 

Combine sugar, mustard or pickle juice, onion, celery seed, and salt. Toss with potatoes. Add mayonnaise gradually, starting with smaller amount and increasing as needed. Mash slightly. Carefully fold in eggs. Refrigerate several hours or (my preference) a day ahead. to allow flavors to blend. Serves 4-to-6.

Note: If necessary, see Index for How to Hard-Cook an Egg.

Further Note: As this Potato Salad is mayonnaise-based, don’t leave it unrefrigerated in the summer sun. If you prefer a “crunchier” potato salad, add chopped celery, diced carrots, and whatever else takes your fancy. 

Wash, scrub and measure white-skinned potatoes.

Cook until paring knife pierces the center. 

Slice into irregular chunks.

Add combined sugar, mustard (or pickle juice),

onions and celery seed.

Ron jumped in to slice the eggs ... We like lots! 

Less is more: Don’t use too much mayonnaise.