There’s nothing like eating outside during the summer. For us summer “officially” begins on Derby Day. A staple of our Derby Day parties is potato salad. I’ve adapted this recipe from Better Homes and Garden’s All-time Favorite Salad Recipes. This was a cookbook that I bought as part of a monthly series when I was first starting out on my own. It has several gems in it, including a macaroni salad. But I digress. This potato salad is everything that I think of when I think of potato salad. Even my former neighbor who doesn’t like potato salad swoons over this!
It does take a little bit of pre-prep time. The celery and mustard seeds do need a couple of hours to soak in the vinegar. You can cook the potatoes ahead of time but I like to dress them when they are a little warm. I like to peel and dice my potato and then cook them.
This does mean that you need to pay attention to them as they cook or you’ll end up with a pot of potatoes ready to mash. I’ve boiled them whole in their skins and out of their skins but prefer a dice before hand. Since I always seem to dice a few a bit large it’s not a big deal to cut them small after they’ve cooked.
When I chop my eggs I like to use an egg slicer. It requires 3 slices. Turn the egg in a different direction for each – a bit tricky once you’ve sliced it twice but doable.When it comes time to mixing everything together use a bowl that is larger so you’ll have room to get your hands in so that all the veggies get mixed and dressed! Enjoy!
- 2 tsp. mustard seed
- 1 1/2 tsp. celery seed
- 3 Tbsp. vinegar
- 9 medium potatoes (about 3 lbs.)
- 1 c. celery, chopped
- 1/2 c. onion, chopped fine
- 3 eggs, hard-boiled and chopped
- 2 c. mayonnaise
- 1 tsp. salt
- Soak the mustard and celery seeds in the vinegar for several hours (at least 2).
- Peel the potatoes and cut into 1" cubes (or a little larger). Cook in salted water until slightly tender. A fork should be able to pierce the potato with a bit of resistance. Drain and cool slightly.
- Put the potatoes, celery, onions and eggs into a large bowl.
- Combine the seeds with the vinegar, the mayonnaise and salt. Add about 3/4 of the mixture to the potatoes and mix - your hands will be best for this). Add more of the remaining if you think you need it - it seems I always do!