My mother-in-law hates hard boiled eggs in her potato salad. I like them. My significant other always wants to put pickles in there. Uh? Pickles? Obviously, everyone has their own idea of what the perfect potato salad recipe should consist of, but what is it really?
I have the answer! After many trials and errors, I have the foolproof potato salad recipe for your Memorial Day barbecue, 4th of July pre-fireworks cookout or your lazy Sunday potluck.
YOUR Perfect Potato Salad
Part 1: The Potatoes
3 pounds potatoes of your choice: reds, Yukon gold, Idaho, fingerlings
Scrub, peel if desired, chop and boil in a large pot of water with a pinch of salt until tender. Drain and rinse with cold water. Refrigerate until cold.
Part 2: The Extras
2 cups of any of the following:
hard boiled eggs
onions – red, green, white, yellow
green bell pepper
Chop and add to the cold potatoes. Stir to combine.
Part 3: The Dressing
2 cups of your choice of binder or any combination:
Italian dressing (non-creamy option)
2 tablespoons your choice of herbs:
2 tablespoons any of the following:
salt and pepper
Mix together all dressing choice ingredients. Add salt and pepper to taste. Pour over potato salad mixture. Stir to coat. Refrigerate at least 30 minutes before serving. Eat. Enjoy.