When I make potato salad, it’s rarely the same thing every time. Sometimes a little of this, a little of that; maybe a little MORE of that. Whatever. Just like there is no crying in baseball… there are no rules in potato salad. Ok… there is one rule: Always - ALWAYS - make it the day before. Potato salad must sit and marry all those flavors of this and that to really be its best. If you learn nothing else, I hope you learn that.
There can be quite a bit of prep involved in a good potato salad, but if you’ve ever made your own, you know that it’s totally worth it. None of that weird “sauce” or odd colors. And it tastes like food, not plastic. Of course, none of the prep is hard and the quantities are loose, so add as much or as little as you like.
4-5 medium sized potatoes, cut into bite sized pieces (I don’t peel because it’s just one less step)
1/4 cup apple cider vinegar
1/8 cup hot sauce
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp onion powder
1 tsp dried dill (or 1 Tbsp fresh, chopped)
1 tsp celery seed
4 strips of bacon, cooked, chopped
4 hard cooked eggs, peeled, sliced (the perfect hard cooked egg post is coming soon)
2 medium ribs of celery, chopped
2-3 green onions, sliced thinly
1/2 cup homemade mayo (I use Nom Nom Paleo’s recipe, but use the immersion blender technique for mayo in a minute) or full-fat sour cream (or get crazy and do 1/4 cup each!)
Fill a LARGE pot with your potatoes and cover with cold water - at least 2 inches above your potatoes. Boil until desired doneness and drain.
While the potatoes are STILL HOT, add to a large bowl and add your ACV, hot sauce and salt. Stir to combine. You want that mixture to soak into the potatoes as they cool.
Once the potatoes have cooled slightly, add in everything else and combine – gently so you don’t break up your potatoes or your eggs.
Cover and refrigerate for AT LEAST 24 hours.
A few other items that are great to add, depending on the palates you are feeding: red/green pepper, carrots, sweet onions, cayenne pepper, mustard, more bacon…
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