Circle B Kitchen Potato Salad
/
You could probably close your eyes and throw a dart at any food website on the whole flippin' internet today and find a potato salad recipe. It seems about as ubiquitous a side dish as there is for the 4th of July, or any barbecue or picnic for that matter. I mean, who doesn't love a good potato salad?! The operative word there is "good". Call me picky (and I'll admit to it), but I honestly think that a good potato salad isn't all that easy to come by. I think we all sort of have our potato salad preferences, and I decided this is as good a time as any to share mine with you.
To start with, I prefer using yukon gold or another kind of waxy potato, as opposed to russets. I think that waxy potatoes hold up better and have a better salad kind of texture.
Secondly, I have a real issue with overcooked potatoes, so this recipe features a fool-proof way to cook them so that your potatoes will always come out just right. First, we're going to boil the potatoes until they're almost, but not quite done, and then we're going to let them steam to finish cooking, which ensures they'll be cooked perfectly every time.
THEN, while your potatoes are still warm, we're going to marinate them to infuse them with lots of great flavor,
and then we're going to mix those now flavorful potatoes with a creamy mixture of mayo and sour cream, some chopped celery and chopped eggs and serve up one of the best potato salads imaginable.
One of the best things about it is that it's even better the next day, so make this one a day ahead and give yourself a little extra time on your big cooking day.
I sort of feel like this post should be on an op-ed page somewhere; I can't remember when I've sounded so opinionated, and I do apologize for being so bossy. But it's potato salad, for crying out loud! We need to make it like we mean it!
I wish you a very happy, fun, and delicious 4th of July! And if you're in need of a good potato salad for your barbecue, this one pretty much rocks. In my humble opinion. :-) Here's the recipe...
Circle B Kitchen Potato Salad
Click here for a printable recipe
This has been my go-to potato salad for like 30 years now and it never fails me. Cooking the potatoes until they’re still firm and then steaming them to finish cooking assures that your potatoes won’t be mushy and marinating them while they’re still warm adds a wonderful depth of flavor to the salad. Add just enough of the mayo/sour cream mixture to make it as creamy as you would like. And it has been decided that a touch of mustard presence is a must. So you may add a little prepared mustard (or Dijon) to the sour cream mixture, or a teaspoon or so of dry mustard to the marinade. Or both, if you wish!
Serves 8 as a side dish
3 lbs Yukon gold or small red or white-skinned waxy potatoes (not russets)
1 cup mayonnaise
1/2 cup sour cream
1-2 tablespoons mustard (yellow or Dijon), optional
2 cups chopped celery
6 hard-boiled eggs, chopped
Marinade:
1/3 cup vegetable oil
1 1/2 tablespoons white vinegar
2 ¼ teaspoons celery salt
1 ½ teaspoons instant onion
¾ teaspoon celery seed
1 ½ teaspoons salt
1 teaspoon dry mustard, optional
If your potatoes are larger than 2 inches in diameter, cut them in half. Place the potatoes and 2 tablespoons salt in a large enough pan of water that the potatoes are completely submerged. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife (they should still be fairly firm).
While the potatoes are cooking, mix together the marinade ingredients.
Drain the potatoes in a colander, then place the colander with the potatoes over the pot they were cooked in (off the heat), and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, cut them into 1 or 2-inches chunks and place them in a large bowl and pour the marinade over them. Mix well, and then cover the bowl with plastic wrap and let the potatoes sit at room temperature for an hour or two to soak up the marinade.
Mix the mayonnaise, sour cream and mustard (if using) and fold into potatoes. You may not need all of the mayo mixture. Stir in the eggs and celery. Taste for salt and pepper and then refrigerate until ready to serve.
