They say the way to a man’s heart is through his stomach. And while that may not be completely true, potato salad at my house makes a strong argument that it might be.
Making homemade potato salad isn’t a quick task. Potatoes and eggs must be boiled, peeled, and chopped…not to mention the chopping of onion, celery, and pickles. All in all, it’s an act of love that must be preplanned if it’s to be chilled before serving and give the flavors time to blend.
Potato salad has lots of room for variation. My basic recipe uses sour cream. You can substitute with yogurt or mayo if you prefer. I use russet potatoes, but you can use any kind you like. As to salt and seasoning, always taste and adjust as needed. Some potatoes need more salt than others, and mustard or pickle juice may vary in their salt content.
Whether you serve this at home or at a picnic, your family might be like mine…hoping for leftovers at lunch the next day.
- 5-6 medium potatoes
- 3 eggs hardboiled
- 1/2 medium onion
- 2 stalks celery
- 1/4 cup dill pickles
- 1/2 cup sour cream
- 1 tbsp prepared mustard
- 1/4 cup dill pickle juice
- 1-1.5 tsp salt
- 1 tsp dill weed optional
- 1 tsp parsley flakes optional, plus more for garnish
- black pepper to taste
- Boil, remove skin and chop potatoes into 1/2 inch cubes. Finely chop two of the eggs. Slice remaining eggs into slices for garnish. Finely dice onion, celery and pickles.
- Place all ingredients in an extra-large bowl and stir together. If salad is too dry for your tastes, add additional sour cream. Taste for seasoning. Add additional salt, mustard and pickle juice as needed.
- Transfer to a serving dish. Garnish with slices of hardboiled egg and a sprinkling of paprika and parsley. Cover and let chill in the refrigerator until serving. Makes about 5 servings.