It was recently Victoria Day weekend in Canada and Memorial Day weekend in the US, or as most people observe them: the unofficial beginning of summer. And what is more summery than picnics and backyard grilling? Not much. I made a huge batch of this potato salad this last weekend for our first dinner party/BBQ in our new house. Just a couple of our best friends and their kids, but it was a lively gathering and the weather was perfection. This Classic Potato Salad hearkens back to the nostalgia of picnics and checkered blankets, of big metal coolers and jugs of tart lemonade. It’s as old school as it gets and we like it that way. If you like a potato salad that’s not so creamy and less traditional, try my Balsamic Potato Salad instead, but if you’re craving that Classic Potato Salad combination of egg, dill and and creamy dressing, this is the one.
This is absolutely a simple recipe and it comes together quickly, the cooling of the boiled potatoes being the longest part. Everything else is a quick chop, stir and toss. Make sure that you do have the time to properly chill it and that if you’re taking it for a potluck or picnic, which I absolutely suggest you do because it’s a crowdpleaser and this recipe makes a lot, be sure you’re keeping it cool as it sits out and is served. No one wants to tangle with potato salad that’s been sitting in the sun.
Classic Potato Salad
This recipe is large. You can absolutely halve it of you want a more dinner-sized dish but this is a great size, as is, to take to parties, picnics and potlucks.
6 eggs, hardboiled
2.5 lb russet potatoes (about 5 large), washed, unpeeled, cut into 1.5 inch pieces
1 bunch of green onions, chopped (about 1 cup)
2 large dill pickles, finely chopped (about 1/4 cup)
3 ribs of celery, chopped (about 1/2 cup)
Place the eggs in a pot and cover with cold water. Bring to a boil and cook, at boiling, for 7 minutes. Turn off the heat and cover the pot for 10 minutes. Drain hot water and replace with cold to chill the eggs. Once cool to the touch, peel and quarter the eggs lengthwise to get 24 wedges. Set aside.
Boil the potatoes in salted water for about 15 minutes or until very tender. Drain in a colander and let sit for at least 10 minutes before assembling the salad, shaking the colander a few times intermittently to remove excess water.
In a large bowl, combine green onions, pickles and celery.
In a smaller bowl, make the dressing.
1 cup mayonaise (reduced fat is fine)
1 cup sour cream (reduced fat is fine)
1 Tbsp lemon juice
1 Tbsp hot sauce (Tobasco, Louisiana, etc.)
1 Tbsp Dijon Mustard
1 Tsp garlic powder
1/4 cup chopped fresh dill (or 1-1/2 Tbsp dried)
Mix well until fully combined.
To assemble the salad, mix the slightly still warm potatoes with the green onion, pickle and celery mix. Pour over the dressing and stir gently to coat without mashing up the potatoes too much. Scoop into a serving dish and decorate with the egg wedges. Sprinkle with a scant 1/2 tsp of paprika. Chill well, for at least 1 hour or up to overnight. Leftovers will keep, covered and refrigerated for up to 3 days.