Description
German-style Ted Peters Potato Salad delivers tangy comfort with bacon and fresh herbs. Creamy potatoes mingle with crisp bacon, creating a classic side dish that brings summer picnics and family gatherings to life.
Ingredients
Scale
Potatoes:
- 3 pounds (1.36 kilograms) Yukon Gold, Russet, or red potatoes, cut into ¾-inch cubes
Protein and Vegetables:
- 4 hard-boiled eggs, diced
- 2 celery stalks, diced
- ½ small red onion, thinly sliced
Sauce and Seasonings:
- 1 ¼ cups (296 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) apple cider vinegar
- ⅓ cup (79 milliliters) dill pickle relish (optional)
- 1 teaspoon celery salt
- 1 teaspoon Dijon mustard
- Sea salt
- Freshly-cracked black pepper
Optional Toppings:
- Smoked paprika
- Old Bay seasoning
- Chopped fresh chives
- Extra sliced hard-boiled eggs
Instructions
- Submerge diced potatoes in a large stockpot, ensuring water covers them by 1 inch (2.54 centimeters).
- Heat the water to a rolling boil over medium-high temperature, then reduce to medium, maintaining a gentle simmer for 5-8 minutes until potatoes yield easily when pierced with a fork.
- Drain potatoes thoroughly in a colander, then return them to the stockpot and sprinkle evenly with white vinegar. Allow potatoes to rest and cool for 20-30 minutes at room temperature.
- Prepare the creamy dressing by whisking together mayonnaise, celery salt, Dijon mustard, and sweet pickle relish in a medium mixing bowl until smooth and well-combined.
- Gently fold the cooled potatoes with hardboiled eggs, finely chopped celery, and diced red onion into the prepared dressing, ensuring even distribution of ingredients.
- Season the potato salad with kosher salt and freshly ground black pepper to taste. Optional: enhance flavor by adding 1-2 tablespoons of pickle juice for extra tanginess.
- Transfer the potato salad to a clean serving bowl, cover with plastic wrap, and refrigerate for 1-2 hours to allow flavors to meld and salad to chill thoroughly.
- Serve cold directly from the refrigerator. Store any remaining salad in an airtight container for up to 3 days, maintaining optimal freshness and flavor.
Notes
- A timeless summer classic that captures the essence of family cookouts and nostalgic gatherings.
- Prepare in advance to let flavors develop and mingle, creating a more delicious dish.
- Waxy potatoes like Yukon Gold ensure the perfect creamy yet firm texture every time.
- Tangy pickle relish transforms an ordinary potato salad into an extraordinary side dish.
- Versatile recipe that welcomes creative additions like crispy bacon or fresh herbs to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg