Potato salad is one of those fixtures that screams BBQ’s and family gatherings. Throughout the years I’ve learned a few tricks to make a great potato salad. First, there is no need to add tons of ingredients to a potato salad, it’s all about the potatoes. If you add too many things to it you will lose the potatoes and what’s a potato salad without tasting the potatoes? Second, the way you cook them and mix them up are a huge part of making a terrific potato salad. I’ll go through some key steps…
1. Do not bother washing or cutting the potatoes. Drop them in a huge pot of cold water and get boiling. Once they boil, turn it back a bit and cook them till they start splitting.
2. Mix your mayonnaise and spices together BEFORE adding to the potatoes. This will make a difference. The more you mix your salad the more your potatoes will break down and become mush. Mixing up the mayo before hand helps you not overmix.
3. Use a secret ingredient. My secret ingredient is what I use in my ribs, Tony Chachere’s Creole Seasoning.
Follow these steps and your potato salad will be a huge success.
Gina Marie’s Potato Salad
- 5 lbs Russet potatoes
- 1 medium onion, chopped
- 2 cups mayonnaise
- 1 tbs mustard
- 1 tbs Tony Chachere’s Creole Seasoning
- salt and pepper
- 1 bunch flat leaf parsley, chopped finely
- Put uncut and unwashed potatoes into a large pot filled with cold water on high heat. When water starts to boil turn down to medium-high heat and cook until the potatoes start to split.
- Drain and let cool till they are easy to handle. (you want the potatoes to be a little warm)
- With a pairing knife, remove the skin from the potatoes and dice into 1/2 inch pieces and add to a big bowl along with the onions.
- In a separate small mixing bowl mix together the mayo, mustard, creole seasoning, salt and pepper to taste. Adjust the seasonings to your likeness. (If you like it really saucy, add more mayo and adjust the seasonings accordingly)
- Add the mayonnaise mixture and parsley to the potatoes and stir till combined. Chill for at least 4-5 hours and serve.
Source: Gina Marie Original
