Ingredients
- 6 medium potatoes (2 pounds), simmered till tender, drained, cooled, peeled & cubed
- 6 hard-cooked eggs, peeled and chopped
- 1 1/4 cups mayonnaise or salad dressing
- 1 tablespoon prepared mustard
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 1 cup thinly sliced celery
- 1/3 cup chopped onion
- ½ cup sweet or dill pickle relish
- Paprika (optional)
Classic Potato Salad & An Unscientific Potato Challenge
Directions
- In a large mixing bowl, combine the mayonnaise, mustard, salt, pepper.
- Stir in celery, onion and relish.
- Add potatoes and eggs and toss lightly to coat.
- Cover and chill 6 to 24 hours.
- If desired, sprinkle with paprika right before serving.
- Yield: 12 side-dish servings.
Summary
For the heck of it on a dull afternoon we put the “scientific method” to the taste test to determine the best potatoes for potato salad. There were only 3 varieties on hand to test: russet, red, and Yukon Gold. One-half pound of each were cooked just till tender, drained, cooled and cubed. The recipe selected was Classic Potato Salad from BHG.COM. One-fourth of the recipe ingredients were combined with each of the half-pound cooked potato varieties, and a single blind study using volunteer taste testers unanimously determined the potato champion.....Yukon Gold. That batch of salad had potatoes with a pleasing, moist and smooth texture that kept shape the best. Oh yeah, and after all was said and done, we just mixed the salads all together for dinner, and no one was the wiser (except the ‘insiders.’)
Menus and Pairings
Reviews
Comments
June 12, 2012LOL! Gotcha! I copied the recipe anyway. I've never had great success with potato salad, but this looks good.
June 11, 2012Whoops - I said up front this was "unscientific" but I didn't need to be sloppy with the typos! I have fixed the problem and now the recipe shows 1 tablespoon prepared mustard. Thanks, Eagle Eye!
