Did you ever notice how much work it is to peel potatoes? It is one of the worst jobs ever. I really only do it a few times a year. Like Christmas, Thanksgiving, and maybe Easter. Other than that we eat only potatoes that can have the skin on them. Aside from my disdain for peeling, I also know that most of the nutrients are in or around the skin, so I try to incorporate that part whenever we eat potatoes. I really never used to even peel them for potato salad. I ALWAYS used mini red potatoes. I decided that I should do some research into potato salad this summer. My potato salad was never as thick and creamy as the salad my Grandma made.
I learned that the missing component was russet potatoes. There is actually TONS of debate about the best potatoes for potato salad on the internet. Many, many, many people believe that russet potatoes (Idaho if you got confused like I did)break down too much to be used in potato salad. That is true if they are over cooked. It is super important to not over cook these potatoes. I check for doneness every minute after they start to boil.
We all agreed that this was the best potato salad ever. The thing that makes people not like to use russet potatoes (the crumbly texture) is what makes it perfect. The parts of the potato that do crumble become part of the thick, rich sauce. That means that you can use less mayonnaise. I really like to make this with homemade aioli, but you can use regular mayonnaise from the grocery store for delicious results.
Prep Time: 1 hour
Cook Time: 20 minutes
Ingredients (10-12 servings)
- 5 pounds russet potatoes
- 1 tablespoon vinegar
- 10 eggs, hardboiled
- 1 cup homemade aioli or jar mayonnaise.
- 1/4 cup sour cream
- 1/4 cup dill pickle juice
- 2-3 tablespoons yellow mustard
- salt to taste
- freshly ground black pepper to taste
- 1 cucumber, diced
- 4 radishes, sliced
- 1/4 cup green onions, diced
Peel the potatoes and dice in evenly sized pieces. Place in cold water. Salt the water until it is as salty as ocean water. Boil on medium high with a cover slightly ajar. Once the water starts boiling, check the potatoes for doneness every minute. The potatoes should yield to a fork but not crumble when done. If they crumble, they are over done. Drain and coat with vinegar.
Peel the eggs and dice them into bite-sized pieces. Set aside.
In a large bowl, combine aioli, sour cream, pickle juice, mustard, salt, and pepper. Stir to combine. Check for taste. Adjust seasonings as needed. Toss potatoes, cucumber, green onion, radish, and eggs in the sauce very gently. Store in the refrigerator to cool. Serve cold.