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Monday, May 13, 2013

Mouthwatering Potato Salad

I never do the same thing twice when making potato salad. Little mayo, little mustard, cut up some celery and pickles, boom.
...That is, I never used to do the same thing, but after discovering this combination, I will use it from now on. I just finished making some potato salad to go with hamburgers later, and holy cow, it's so good I just have to write it down.
The shallots, tarragon vinegar, and whole grain mustard are what make it so special. Trust me, these things only sound expensive. Tarragon vinegar can be pricey, but it takes a while to go through; I've had mine for a year or so.
Now, this may not me the way your mom told you to do the potatoes and eggs. If you have a method you're used to for boiling them, by all means use it. Otherwise, just trust me.

Mouthwatering Potato Salad
serves ... a lot, probably like 8 or 10? We like leftover potato salad. :)

4 cups potatoes, cut into large chunks and cubes
2 eggs*
1 cup mayonnaise
2 Tbsp whole grain mustard
2 Tbsp yellow mustard
1 Tbsp tarragon vinegar
1/2 cup finely chopped green onions and shallots (i.e. the entirety of the green onion)
1/3 cup chopped pickles
2 large celery stalks, chopped
1/4 tsp garlic powder
1/4 tsp sugar
Salt and pepper to taste


*Just to be clear, we are making hard boiled eggs. Do not crack the eggs. Just put them in the water.

Add cubed potatoes and eggs to a large pot of cold water. Bring to a boil and boil for 15 minutes.
Meanwhile, make the dressing. Combine the rest of the ingredient list in a bowl, and stir to combine.
After 15 minutes of boiling, immediately transfer eggs into cold water. Drain potatoes and rinse with cold water. As soon as you can handle the eggs, peel and chop them, then stir them into the dressing. Gently fold in the potatoes. Cover and chill for at least 2 hours before serving.