This tasty potato salid recipe actually makes enough for four people or two with leftovers for a second meal. Difficult to scale down further so suggest using these proportions. The potato salid has a nice consistency somewhere between smooth deli-style and course country-style. Leftovers will last a week in the refrigerator without issues.
Ingredients
Boiling:
1lbRusset Potato (pealed and cut into 1/2 to 3/4 cubes)
2QWater
2TblsSugar
2TblsRice Wine Vinegar
2TblsKosher Salt
1/2TblRice Wine Vinegar
Dressing:
1/2TblSugar
1/2TblRice Wine Vinegar
1smallCelery Rib (finely diced)
1/8CupRed Onion (finely diced)
1wholeGreen Onion (mainly green part , thinly sliced)
1TblDill Pickles (diced)
1/2TblDijon Mustard
1pinchWhite Pepper
1/3CupMayonnaise/Miracle Whip (about 2/3 mayo and 1/3 miracle whip)
1hardBoiled Egg
1lbRusset Potato (pealed and cut into 1/2 to 3/4 cubes)
2QWater
2TblsSugar
2TblsRice Wine Vinegar
2TblsKosher Salt
1/2TblRice Wine Vinegar
Dressing:
1/2TblSugar
1/2TblRice Wine Vinegar
1smallCelery Rib (finely diced)
1/8CupRed Onion (finely diced)
1wholeGreen Onion (mainly green part , thinly sliced)
1TblDill Pickles (diced)
1/2TblDijon Mustard
1pinchWhite Pepper
1/3CupMayonnaise/Miracle Whip (about 2/3 mayo and 1/3 miracle whip)
1hardBoiled Egg
Preparation
- Peal and cube potato so cubes are similar size.
- Put potato into 2 quarts of water, wtih 2T sugar, 2T rice wine vinegar and 2T kosher salt and bring to a boil. Boil potatoes for approximately 10 to 13 minutes.
- Drain potatoes and put on a sheet pan, sprinkle wtih 1/2T rice wine vinegar and let dry and cool.
- Hard boil egg and chill in cold water.
- Make dressing.
- Incorporate potatoes into dressing and fold together. Add diced hard boiled egg and stir.
- Refrigerate for 1 hour before serving.
Credits
Modified from Serious Eats.
https://www.seriouseats.com/recipes/2010/07/classic-potato-salad-recipe.html#comment-anchor-20142