This is my Dad’s famous potato salad recipe and I do mean famous for real. It was always the craze at parties and everyone always wanted him to bring it or make it. This will quickly become your Summer go to side and all of your family and friends will be asking you to bring it their houses.
You are probably like yea, yea, yea… everyone thinks that what they grew up with is the best. But truly, this is not only my opinion. When so many people say how amazing it is, that they miss this dish, that they love this dish… that is how you know it is truly special. That is this potato salad.
So, what makes it so special?
Well, the combination of ingredients, the combination of the sauce and the fact that we use Idaho potatoes in this,(that are little extra starchy and really absorb that sauce and all the flavors perfectly).
The hint of green pepper here and the finishing with the light sprinkle of paprika really make this potato salad AMAZING!
What type of potatoes are best for potato salad?
Believe it or not, I use different types of potatoes for different types of potato salads. In this particular potato salad you want to use Idaho or russet potatoes because you want the starchiness of the potato to absorb this creamy sauce. It actually makes it better if you make this the potato salad the day before and it has more time to sit and soak up all the goodness.
Now, I also make a grilled potato salad that is a whole other flavor profile. A little oil based sauce and lots of fresh herbs. For this potato salad I use yukon gold potatoes. The waxy, buttery flavor of the yukon gold is perfect for grilling.
Last, but not least, I make a res skin potato salad. Which uses, I am sure you can guess… red potatoes! So, I guess what I am saying is that choose the right potato for the right type of dressing, salad and overall end product you are looking for with your potato salad.
What you need for this AMAZING potato salad.
Idaho or Russet potatoes-Â These make this potato salad the best and it just gets better and better as it sits.
Onion- You can use red onion or yellow onion in here. The red onion will slightly alter the flavor. My Dad always used yellow onion, but I like the raw red onion flavor a little bit more. Use whichever onion you prefer to eat raw.
Celery- Chopped celery gives this potato salad an amazing crunch and flavor
Green Bell Pepper- This is an optional ingredient. Sometimes he would add it and sometimes not. I love the flavor it gives, but it will still be great without it.
Hard Boiled Eggs- This is the signature ingredient in this potato salad. Tip when you are boiling your eggs; Add some distilled white vinegar to the water. Also, bring them to a boil. Boil them for 3 minutes, then turn them off and leave them covered for 11 minutes. This will result in the perfect hard boiled egg every single time with no green on the yolks.
Mayo- This is the base for the dressing. I love Hellman’s for this, but you can use whatever brand you like
Sour Cream-Just a little for tang and creaminess
Yellow Mustard-This helps cut through the fat of the mayo and the sour cream and gives a little vinegar punch
Paprika –Â This is strictly garnish, but it is not my Dad’s potato salad without it
Chef’s Tips-
Not too many tips here as this is not a chef-made dish. This is the full embodiment of a home cook’s dish and it is comforting and yummy. Use the tip above for the hard boiled eggs. Make sure you don’t overcook your potatoes. Also, make sure that you don’t under cook them. Do not mix them in when they are piping hot, let them cool slightly before adding them into the dressing. If you can make this the day ahead, do it. It gives a chance for the flavors to meld together and get even better. ENJOY!
My Dad's Famous Potato Salad
Ingredients
- 5 lbs Idaho or russet potatoes
- 1 yellow or red onion diced
- 3-4 stalks celery diced
- 1 green pepper deiced
- 4-6 hard boiled eggs 3-4 in the salad and then 2 for garnish
- Paprika for garnish
- Dressing
- 2 cups mayo
- 1/2 cup sour cream
- 2 tablespoons yellow mustard
- Kosher salt and freshly cracked pepper to taste
Instructions
- Place a large pot of water on the stove. Peel and medium dice your potatoes. Add them to the water. Bring to a boil and boil until the potatoes are fork tender, do not overcook. Drain and return to the pot to dry out and cool slightly.
- Dice the onion, celery and pepper. Place in a large bowl.
- In a smaller pot, add in the eggs and a splash of distilled white vinegar. Bring to a boil and boil for 3 minutes. Cover and turn off the heat and do not touch for 11 minutes. Drain the water carefully and run under cold water. Place in the fridge to chill while you make the dressing.
- For the dressing, in a large bowl, mix the mayo, sour cream, mustard and Kosher salt and pepper. Whisk it all together until a creamy dressing forms. Add in the diced vegetables and the cooled down potatoes.
- Peel and dice all but two of the eggs. Add them into the salad. Fold all of the ingredients together with the dressing. Let it sit overnight if possible, otherwise for at least 1-2 hours in the fridge before serving. Garnish the top with the remaining two eggs either sliced or cut into wedges. Sprinkle with paprika and serve. ENJOY!
