Whether potato salad needs peeling depends a lot on the type chosen. The skin of red potatoes is thin and delicate, so peeling is not necessary; it is enough to scrub them well with a brush. Moreover, it helps boiled potatoes better retain their shape.
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According to this recipe, it is best to boil potatoes cut in half, and only cut them into cubes once they are completely cooled. If you try to cut warm potatoes, they may crumble and turn into mash.
Boil the potatoes for about 20–25 minutes – they should be cooked enough so that a fork can easily pierce them, but they should not start to fall apart yet.
Ingredients
- about 2.3 kg of red potatoes, cut in half;
- 1½ cups of mayonnaise;
- 5 hard-boiled eggs, chopped;
- 2 celery stalks, finely chopped;
- 1 small red onion, chopped;
- ¼ cup of sweet pickles seasoning;
- 2 tbsp dried parsley;
- 2 tsp yellow mustard;
- 3 tbsp sugar;
- 1 tsp apple cider vinegar;
- salt and pepper to taste.
Preparation
1. In a small bowl, mix mayonnaise, mustard, pickles seasoning, sugar, vinegar, dried parsley, salt, and pepper. Put the dressing in the fridge until needed.
2. Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat, cover, and cook for 20–25 minutes until the potatoes are soft but still hold their shape. Drain well and let cool. Cut the cooled potatoes into cubes about 2.5 cm in size.
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3. In a large bowl, mix the potatoes, chopped hard-boiled eggs, celery, and onion.
4. Pour the dressing over the potato mixture and gently stir to coat all ingredients evenly.
5. Cover and refrigerate for at least 6 hours before serving, preferably overnight. Before serving, transfer to a serving bowl and garnish with fresh parsley.
This red potato salad can become a new favorite side dish. Serve it with freshly grilled burgers, chicken, ribs, or other favorite summer barbecues.
Helpful tips
- Be sure to completely cool the potatoes before cutting them into cubes – otherwise, they may fall apart and turn into mash.
- To perfectly boil eggs, cover them with cold water, bring to a boil, then turn off the heat, cover the pot, and leave for 12 minutes.
- Older eggs are usually easier to peel than very fresh ones because their membrane separates more easily from the shell.
- You can use salad dressing or Greek yogurt instead of mayonnaise.
- You can confidently prepare the salad a day before serving and keep it refrigerated until then.
Enjoy your meal!
