Go-To Backyard Potato Salad
Ah, potato salad. A quintessential component of any traditional grillout or picnic. I have beef with potato salad, though. I feel like so many places get it wrong. A heavy, overly mayonnaise-y potato salad that seems to be more dressing than potato or vegetable is so unappealing. I demand a variety of texture and flavor! So here’s my version of potato salad… it’s nothing revolutionary but I do think it’s a bit lighter and more refreshing than anything you’d pick up in the deli case of your local grocery store.
Backyard Potato Salad
Makes 4-6 servings
Ingredients:
1.5 pound red potatoes (or your favorite potatoes of choice)
** if you want to go wild, you can also try 1 pound red potatoes, .5 pound sweet potatoes!
2 hard-boiled eggs, chopped
1/4 red onion, diced
2 stalks green onion, sliced
Dressing:
1/8 c apple cider vinegar
3 tbsp avocado oil mayo (or your fave mayo)
2 tbsp sweet hot mustard
1 tsp garlic powder
1/2 tsp cayenne powder
cracked black pepper & sea salt to taste
Finally:
Trader Joe’s Everything but the Bagel seasoning + paprika to top!
Place the potatoes into big ol’ pot of heavily salted water, skin-on. Bring the water to a boil (starting the potatoes in cold water and bringing the water + potatoes to boil all at once helps ensure the potatoes will cook evenly. The more you know!). Once the water has reached a rolling boil, drop in the potatoes and cook until fork tender, about 15 minutes. The exact timing will depend on the size and texture of your potatoes so just keep an eye on them.
While the potatoes are cooking, make your dressing! I like to shake all the ingredients together in a mason jar. If you like a thinner dressing you can add some more ACV or even a bit of warm water - and if you like thicker, add more mayo or a dollop of plain Greek yogurt. As with most of my recipes… you can totally modify to fit your preferences and play around until you get your personal perfect preference! (How’s that alliteration for ya?)
Cool the cooked potatoes and chop into about 1” chunks. I like to leave the skins on my red potatoes but if you are using some sweet potatoes too, go ahead and peel them first. (Or if you really don’t like potato skin, peel your red potatoes too!) Place them in a bowl with the egg, red onion, and green onion. Pour in your dressing and mix gently to incorporate. It’s okay/good for the potatoes to break down a bit and add more creaminess to the mixture.
Shake a bit of paprika on top, and I like to add the TJ’s Everything But the Bagel seasoning, too. Then you’re ready to serve room temp, or store in the fridge if you’re waiting until later or prefer your potato salad cold.
And there it is! The perfect side to any grilled meat, especially when consumed outside on a warm night. May I suggest some slaw and corn-on-the-cob to round out this summertime classic? Enjoy!