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Where I come from, any time you head to a potluck dinner or lunch, you know that someone is going to show up with the potato salad.
Not just any potato salad-THE potato salad. In New Zealand, people make a lot of different kinds of foods, and they try to improve the humble potato salad, but in my opinion, there Is only one way to make it and that’s this recipe here.
Potato salad should be soft-but not too soft, because you don’t want it to fall apart. Potato salad should be fresh and help to cut through the fattiness of the meat, with the sharpness of the mayonnaise and the starchiness of the potatoes. And lastly-potato salad should only be made with one kind of mayonnaise-Best foods.
Not just any potato salad-THE potato salad. In New Zealand, people make a lot of different kinds of foods, and they try to improve the humble potato salad, but in my opinion, there Is only one way to make it and that’s this recipe here.
Potato salad should be soft-but not too soft, because you don’t want it to fall apart. Potato salad should be fresh and help to cut through the fattiness of the meat, with the sharpness of the mayonnaise and the starchiness of the potatoes. And lastly-potato salad should only be made with one kind of mayonnaise-Best foods.
What you will need
- 2 pounds potatoes
- 1 cup Best Foods Mayonaise
- 2 Tablespoons Vinegar
- 1 1/2 teaspoons Salt
- 1 teaspoon white sugar
- 1/4 teaspoon fresh craked black pepper
- 1 cup celery, thinly sliced
- 1/2 cup diced onion
- 3 hard boiled eggs, chopped
Method
1. Choose a good potato for potato salad. Personally I like fingerling or new potatoes. Peel and chop into 3/4 inch by 3/4 inch pieces.
2. Add potatoes to a large pot and cover potatoes with water. Bring to a boil over medium-high heat.
3. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
4. Combine mayonnaise, vinegar, salt, sugar and pepper in large bowl.
5. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
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