I experimented with potato salad last night for some guests, and although I would never suggest experimenting on guests, you should totally make this dish.
It turned out so well, people were going back for seconds on it, and not the tri tip. One of my guests was trying to figure out why he liked potato salad so much, he said: “It is usually such a bland and squishy dish, and this has so much flavor. There is a kick to it.”
So if you are tired of the pasty, squishy potato salad you get in a pre-sealed container, or that your aunt always makes for potlucks and you avoid…allow me to introduce you to a potato salad you will actually enjoy eating:
You Will Need:
- 8 red potatoes
- 2 stalks of celery
- 1/2 a large yellow onion
- black olives
- 3/4 cup My mayonaise recipe
- Big spoon of Gray Poupon
- 3 Tbsp apple cider vinegar
- 1 tsp Kosher salt
- Ground black pepper
- 1 tsp garlic powder
- 2 tsp parsley
- 1 tsp paprika
How To Make This:
First, I want you to preheat your oven to 400F
Now, dice your red potatoes and toss with olive oil, kosher salt, pepper garlic powder and parsley. Bake this for about 40 minutes. Then remove from the oven, let it cool until you can touch the dish, and spoon all the potatoes into a ziplock bag. Place the bag in the freezer to cool.
In the meantime, combine the diced yellow onion, thinly sliced celery, sliced/crushed black olives, mustard, mayonaise and 1 tsp kosher salt, ground black pepper, 1 tsp paprika, 1 tsp garlic powder and 2 tsp parsley.
When the potatoes are cool, pour them into the bowl and gently mix them in until it is evenly mixed.
The flavors are so crisp and complimentary, it is hard to imagine why anyone would make a pasty potato salad in the first place.