Tastes better from scratch how to#
Tastes better from scratch full#

This allows you to leave some potato skins in the salad, if you like, for extra texture. Mom always cooked the potatoes with the peels, then pulled off some (or all) of the peels after cooking. If you hate the idea of adding sweetness, find a tart pickle relish or add chopped banana peppers. It provides a better texture and the sweetness adds a lovely balance to the salad. I like to use the refrigerated kind that has larger chunks. Most store-bought pickle relish is sweet. If you don’t usually buy mayonnaise, Hellman’s is very popular, but Duke’s mayo is the brand of the south. I find most people have a favorite brand. The mayo is the base flavor in the dressing so it is a very important ingredient. I guarantee you will not be disappointed! Frequently Asked Questions What Type of Mayonnaise Should I Use?

Tastes better from scratch how to#

If you are determined to learn How To Make The Family Secret Recipe, give my mom’s recipe a try.

Tastes better from scratch full#

Get the Full (Printable) Recipe For How To Make The Best Potato Salad Below! However, if you don’t have time to make it a day ahead, refrigerate the recipe for as long as humanly possible before mealtime. When possible, make mom’s this recipe the day before you plan to serve it. To his credit, they do provide a more potent onion essence and crisp texture when served on the second or third day.Ĥ) Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle. However my dad insists on raw chopped sweet onions for crunch and flavor, so that’s what mom uses. The onions are a point of discrepancy in our family… Personally, I would always choose scallions over any other raw onion. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch. Sometimes mom adds half yellow mustard and half dijon mustard, but if it’s going to be one or the other, you have to use classic yellow mustard.Īpple cider vinegar, celery seeds, and a little bit of paprika round out the dressing flavor.ģ) Mix the potatoes and the dressing while the potatoes are still warm. Make sure to use yellow mustard for flavor and color. If you can’t find “good relish”, finely dice firm refrigerated sweet pickles instead. Otherwise, the dense ultra-sweet shelved variety might overwhelm the flavor of the dressing. Use the good quality refrigerated relish that tastes fresh, has large chunks, and stays firm. Mix a large amount of sweet pickle relish into the dressing. You can even go with Miracle Whip if that is your favorite. Here in the Carolinas, we use Duke’s Mayonnaise, but mom usually uses Hellmann’s. I know better than to tell you what brand to use… Mayonnaise is an intensely personal condiment!

Use your favorite mayonnaise as the base. You can leave some of the skins on if you like the added texture.Ĭhop the potatoes when they are soft this saves time on the peeling and chopping.Ģ) Next, mix all the dressing ingredients together. Once the potatoes are soft, drain off the water and peel off the skins. Make sure to salt the boiling water so the salty flavor gets deep down in the potatoes. Start the potatoes in cold water and bring them to a boil to ensure even cooking. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy. You can also use Russet potatoes if you like. I like to use Yukon Gold or Klondike Goldust potatoes. This gives the recipe a rustic, yet thick and luxurious quality. Yellow mustard – or 1 part yellow + 1 part dijonġ) The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed.Yukon Gold potatoes or Klondike Goldust potatoes – or use Russets.

Making the most comforting potato salad, you need a few classic ingredients. It’s taken years of watching, assisting her, and asking questions to come up with what I consider to be her recipe. The problem is, when you ask her for the recipe she has a hard time sharing it, because she doesn’t actually have a recipe written down. Over the years I’ve watched countless relatives and friends swoon over her classic potato salad. It’s simple, but I have never made or tasted another potato salad better than her version… And I’m not the only person to think so. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. Seriously though, my mother has magical abilities in the art of potato salad making. There, I said it and I’m not taking it back! *wink* My mom’s potato salad is better than your mom’s potato salad. My mom’s potato salad recipe is hands-down the best potato salad I, or anyone else who’s tried it, has ever eaten! The Best Potato Salad Recipe… Ever. How To Make The Best Potato Salad Recipe – Today I’m sharing our secret family potato salad recipe.