It’s the holiday season. The season for being with loved ones and the season for eating. As I stuffed my face today and yesterday I realized that one of my favorite side dishes to eat on Thanksgiving (and pretty much any other day) is potato salad. It’s really simple to make and the way I make it gives my guests a refreshing crunch from all of the other warm side dishes.
Since this is the holiday season and sharing is caring, I’d like to share my Potato Salad recipe with you!
*Serves 4-5 people
- Potatoes (4 large)
- Mayonnaise (3-4 tablespoons)
- Eggs (2 large)
- Celery (2 stalks)
- Corn (1/2 cup)
- Onion (1 large)
- Mustard (1-2 tablespoons)
- Salt, Peper, Garlic Power (all to taste)
- Paprika (used to dust on top of the potato salad)
*I suggest using Yukon gold potatoes (the white potatoes). I’ve tried using red potatoes for this recipe and it just did not turn out the same. Red potatoes taste better when the skin is left on but for this recipe I like taking the skin off of the potatoes before boiling. The mustard I use for this recipe is a garlic based mustard it gives a bit more of a garlicky kick.
- Peel (4) potatoes before boiling (from experience it’s a hassle to peel potatoes once they’ve been boiled and cooled).
- While you are peeling the potatoes, bring salted water to a boil. Make sure it’s enough water to cover the potatoes (this all depends on the pot you decide to use, I would use about 2 cups in my large pot).
- Once the water is boiled, place the peeled potatoes into the salted boiling water. Boil potatoes for about 10-20 minutes. Use a fork to determine if the potatoes are tender all the way through.
- In a separate small pot bring slightly salted water to boil (make sure it’s enough water to cover (2) eggs). Once the water has come to boil, add the 2 eggs for 11 minutes.
- While the potatoes are boiling, cut the onion and celery into cubes.
- At this point the potatoes should be tender, take them out of the water and let them cool off.
- Depending on what type of corn you used (frozen, canned, or fresh corn kernels) cook/boil the corn until done (about 5 minutes if it’s from a can or frozen).
- Once the 11 minutes are up for the eggs, immediately place them into a bowl of ice. This process is called blanching. This contributes to the perfect boiled egg. Blanch the eggs for 5 minutes. Once the 5 minutes have gone by, peel the (2) eggs and cut them into cubes as best as you can. I keep the yolk in for those wondering.
- Once the potatoes have cooled cut them into cubes, place them in a big enough bowl for mixing and storing. Combine the onions, corn, celery, and eggs with the cubed potatoes.
- Add salt, pepper, and garlic powder to taste.
- Use 3-4 table spoons of mayonnaise and mix.
- Mix in 1-2 table spoons of mustard and continue to mix all of the ingredients.
- Top with a few sprinkles of paprika, cover bowl, chill and enjoy!
Comment below if you’ve tried this recipe. Let me know what you think!