Saturday, May 28, 2011

Red Potato Salad

All of a sudden I got the urge for potato salad today.  I was standing at the deli counter of my grocery store ordering sandwich meat when the potato salad called out to me.  It must be because Memorial Day is this weekend, but whatever the reason I dashed to the produce department to get some red potatoes and dill, two essential ingredients for my favorite potato salad.  A craving for potato salad can not be denied. 

There are three things I really love about this potato salad.

Red Potatoes  I love the texture of the red potatoes.  Some will tell you that a good potato salad can only be made with russet potatoes.  I disagree.
Fresh Dill   Oh, there's just something special about the taste of fresh dill in potato salad.
Sugar  The addition of a little bit of sugar nicely offsets the vinegar.  This potato salad in not sweet, but the hint sugar adds balance.

Let's make some...

Donna's Red Potato Salad
Printer Friendly Recipe

My Red Potato Salad Ingredients
  • 2 1/2 pounds red potatoes, unpeeled
  • 4 tablespoons granulated sugar
  • 4 tablespoons red wine vinegar
  • 2 stalks celery, chopped
  • 1/2 medium red onion, chopped
  • 2-3 tablespoons fresh dill, chopped
  • 2 scallions, chopped
  • 1/2 cup Miracle Whip
  • 1/2 cup mayonnaise
  • 2 tablespoons kosher salt
  • fresh ground pepper

Directions
Wash the potatoes and cut them into uniform chunks.  Place the potatoes in a large pot.  Add 2 tablespoons of kosher salt, 2 tablespoons of sugar and 2 tablespoons of red wine vinegar. Adding the sugar, salt and vinegar to the cooking water is a key step in infusing the potatoes with really great flavor.   Fill the pot with cold water to cover the potatoes.

Add Sugar, Salt and Vinegar to the Cooking Water
Cook the potatoes on medium-high heat until tender.  Drain the water and place the potatoes into a large bowl to cool slightly.

Mix the Sauce
While the potatoes are cooking.  Chop the onion, scallions, celery, and dill.  Mix together the Miracle Whip, mayonnaise, 2 tablespoons sugar, and 2 tablespoons of red wine vinegar.  If you are a Miracle Whip hater go ahead and use all mayonnaise.  I happen to like the little bit of zip added by the Miracle Whip.  Add fresh ground pepper to taste.

While the potatoes are still warm, add the chopped onion, celery, scallions, and dill.  Toss to distribute.  Pour the mayonnaise mixture over the potatoes and stir to combine.  Taste and add salt and pepper as needed.  Chill until ready to serve, at least 4 hours.

Potato Salad Ready to Chill
There's nothing like the first potato salad of the season.  Yummy!  Now all we need is a little bit of sunshine here in the Northeast, and some burgers!

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Enjoy!

4 comments:

  1. This is great! I've been looking for a good potato salad recipe, of course I've made potato salad many times but can never get it quite right, I think your tips will help, thanks for sharing!

    ReplyDelete
  2. I know what you mean, Amy. I settled on this recipe after much trial and error. I really like this one, but you may find you want to tweak it a bit to suit your tastes.

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  3. This is the BEST potato salad I have ever made or tasted! Even my picky husband loved it and my son in law who doesn't even like potato salad tried it and like it. Fellow bloggers, you HAVE try this salad!

    ReplyDelete
  4. Thanks, Amy. So glad you tried it AND your family liked it. The cooking method makes all the difference here.

    ReplyDelete

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