DaLynn’s Famous Potato Salad truly is famous, at least among our friends and family. When we get invited to a party, it is usually with the precondition that we bring the potato salad. We have to set aside portions for some folks we know who would otherwise eat the whole batch and then lick the bowl! The ingredients are simple, but the magic is in the preparation. There is something about how these flavors and textures come together that make it taste so good! Serve instead of chips with your burgers, or as a side dish with barbecue. Your guests will love it, but you might get trapped into making it all the time!
DaLynn’s Famous Potato Salad
Equipment
- large saucepan – for boiling the potatoes and eggs
- large bowl
- large spoon
- cutting board
- kitchen knife
- small bowl or ramekin – for soaking the chopped onion
- large colander – for draining the potatoes
Ingredients
- 2 stalks celery – finely chopped
- ¼ cup cornichon or small dill pickles – diced
- 1 tbsp fresh parsley – minced
- 1 tsp fresh dill – chopped
- ⅓ cup white onion – finely chopped
- 1 tbsp white vinegar
- 1 ½ pound small red potatoes – diced to ½ inch cubes
- 2 large eggs – hard boiled
- ¾ cup real mayonnaise
- 1 tsp salt
- ½ tsp black pepper – finely ground
- 2 tbsp green onions – chopped
- 1 tsp paprika – optional
Instructions
- Chop the celery, pickles, parsley, and dill.2 stalks celery, 1/4 cup cornichon or small dill pickles, 1 tbsp fresh parsley, 1 tsp fresh dill
- Soak the chopped onion in vinegar for at least 30 minutes before serving. After soaking, remove, drain, and squeeze out any remaining liquid with a paper towel. The chopped onion should be as dry as you can get them.1/3 cup white onion, 1 tbsp white vinegar
- Dice the potatoes.1 1/2 pound small red potatoes
- Bring a large pot of water to a rolling boil. Place the diced potatoes and eggs into the pot of water. Boil for 15 minutes. The potatoes should be fork-tender, but not mushy. Remove the eggs to an ice bath to cool. Drain the potatoes through a colander and rinse under cool water to stop the cooking process. Drain the potatoes until they are longer wet. The potatoes should be as dry as you can get them.2 large eggs
- When the eggs have cooled, peel and dice them. In a large bowl, whisk together the mayonnaise, salt, and pepper. Carefully fold in the diced eggs. Add the cooled and dried potatoes, celery, pre-soaked and dried onions, green onions, and parsley. Gently fold to combine, being careful not to mash the potatoes! Optionally garnish with a tsp paprika and a pinch of minced parsley. Cover and place in the refrigerator until you are ready to serve.3/4 cup real mayonnaise, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp green onions, 1 tsp paprika
PRIVATE NOTES
Nutrition
More Information
Notes on cooking the potatoes
Don’t overcook the potatoes! The best potato salads are chunky! Mashed potato salad has a terrible texture, and the different flavors and textures in the salad are lost to the mushy yuck! Don’t undercook the potatoes either! Undercooked potatoes also have the wrong texture which really detracts from the salad. It might take you a couple of attempts to get this right, but it is well worth it because it tastes so good!
If you make a larger batch, it might take a bit longer to cook the potatoes. Just keep checking with a fork until they are done. The biggest key here is that the ingredients are dry. If there is too much moisture, the ingredients won’t properly bind together, and it won’t stay good for long in the refrigerator without separating out.
Notes on making ahead of time
This potato salad is best served on the day you make it, but it can be made up to a day in advance if you are careful about drying the ingredients first, and you keep it covered in the refrigerator.
Every time we serve this, it gets completely gobbled up! We get invited to parties several times a year with the precondition that we bring the potato salad. It pairs perfectly with barbecue, burgers, or sandwiches. It is a big hit at Thanksgiving feasts, pot-lucks, or parties.
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