If you like real American potato salad, then save this recipe for your next group BBQ. This easy to prepare potato salad stands second to none! This recipe will not only be the hit of the summer, but will leave them begging for more. This creamy side dish will not only clue you in to the key ingredients that make this recipe great, but also, to the precise process that leads to the best potato salad in town!
What you will need:
Large salad mixing bowl: if you do not have a very large pan, use a large cooking pot. You will need lots of room to mix this chunky salad.
Large serving tray: for parties large aluminum pans are always great.
-One five pound bag of potatoes, (Golden potatoes are best) boiled, cooled, and chopped into bite size portions , salted and peppered
Large salad mixing bowl, if you do not have a very large pan, use a large cooking pot. You will need lots of room to mix this chunky salad.
-Five stalks of celery, diced
– 4 green onions sliced small
-Twelve eggs, hard boiled, (10 eggs chopped), (2 eggs sliced for top garnish)
-Two cups of Hellmann’s mayonnaise, regular, fat free, ad low fat options acceptable
-One third cup of milk
-3 tablespoons white vinegar
Peel and cook potatoes in boiling water for approximately 45 minutes. The cooking process is very important because if you undercook you potatoes, you salad will be hard and raw. If you overcook the potatoes, they will fall apart and become mushy, and you may as well make a batch of mashed potatoes. Make sure there is enough water in the pan to cover the potatoes while they cook. To check for doneness, pierce the potato while it is cooking. If they still feed hard let cook for a few minutes. You should be able to pierce through the potato and feel it is softer. If your potatoes break apart after they are poked, they are overcooked.
Remove from heat and drain potatoes, cool in refrigerator for at least two hours.
Make sure you use a large strainer to strain and cool potatoes in.
After potatoes are cold, cut into ¾ inch chunks and throw them into the large mixing bowl. Intermittently seasoning the potatoes with salt and pepper. This way the potatoes are seasoned throughout.
Add diced celery and eggs, and add to the mix. Thoroughly mix all the chopped vegetables.
In separate container, mix mayonnaise, milk, vinegar, salt and pepper, to make dressing. pour over potato mixture and thoroughly mix in. If salad is too dry, add additional milk, to make creamier.
Add potato salad to serving container, and garnish with egg, and some of the green onion. Serve the remainder of the green onions on the side, for the real onion lovers. This is a fabulous addition to the salad because these onions really compliment the salad in a new and delicious way. Also if kids hate onions, this way the are optional.
Chill salad over night preferable, but at least 4 hours.
You can cut the recipe in half to make as a side dish for your family dinner.