My Dad LOVES potato salad. I don’t ever remember a time when there would be a family gathering or a cook out without it. So, years and years ago, I set out to make the very best potato salad there could ever be. I must preface this by first stating that I was never a huge fan of potato salad to start off with. This made my task a bit daunting, but I was up for the challenge!
Most potato salad you encounter consists of some bland boiled potatoes tossed with some cold mayo and if you’re lucky there will be some salt and pepper thrown in. Well, get that image out of your mind… this is not that.
Once my quest to develop the “best” potato salad was complete, it was a regular request from friends, family and co-workers! Everywhere I went, requests for this potato salad would follow. (So, be careful… because once you make it, it may be all people ask you to bring too! But, it’s so easy, that might be just fine with you.) I often get the comment, “I don’t even like Potato Salad, but I love Stacy’s Potato Salad, it’s the only one I will eat.” And quite honestly, it’s the only one I will eat too, as I mentioned, I am not a big fan of Potato Salad in general.
I think what makes it different is a combination of both ingredients and method. If you follow along, you will get perfect results every time. In the end, you will find this is a hybrid of potato salad and egg salad (the egg adds not only flavor, but an extra special creaminess.) The sauce itself lends some tartness from the mustard and crunch from the relish and an ever so slight backdrop of heat from the hot sauce and black pepper.
Let’s get started.
Recipe for Stacy’s Best Potato Salad:
3 lbs. red bliss potatoes, diced.
6 qts. cold salted water
3/4 cup real mayonnaise
2 Tbs. yellow mustard
2 Tbs. dill relish
1 tsp. hot sauce
1 tsp. cracked black pepper
pinch of kosher salt to taste
2 hard-boiled eggs, chopped
dash of paprika
Prepare potatoes by placing diced potatoes in cold salted water. Bring water to a boil and watch for potatoes to become fork tender.
In the meantime, prepare sauce for salad. Mix together the real mayonnaise, mustard, relish, hot sauce, black pepper and salt. Add in the chopped eggs. Mix to combine.
Drain the potatoes and keep drained potatoes in the cooking pot. Add in the mayo mixture. Stir to combine. The potatoes and egg yolks will meld together. Top with a sprinkle of paprika. Let come to room temperature and chill for 2 hours.
note: this recipe is gluten-free.
note: if you don’t like the taste of one of the ingredients, add a little less, but try not to eliminate it. For example, my sister is not a big fan of mustard at all, so I add a little less when she is coming over, but I don’t eliminate it as each ingredient has a chemical reason for being in the recipe. (and she loves it)