I’d like to first start off by saying that I would have never imagined that I’d write a post about potato salad. However, we had a family get together over the weekend and my mom put me in charge of the potato salad. Um, what? Don’t get me wrong, I love myself some top-notch potato salad every now and again. At the same time, however, picnic food ain’t exactly my thing. Until now. When multiple family members tell you that your potato salad is the best they’ve ever had, I think it’s safe to consider it blog-worthy.

Of course, I started off by looking at several recipes to get an idea of what I was getting myself into. I must say, I was appalled by the amount of mayo that most recipes called for. We’re talking upwards of three cups of mayo for five pounds of potatoes. As you can see, my recipe uses a fraction of that and incorporates EVOO instead.

Apple cider vinegar ensures tangy sweetness, while celery ensures a nice crunch. Also, I was sure to leave the skin of the potatoes in tact for two reasons. First, I love the color it adds to an otherwise neutral-colored dish. Secondly, and more importantly, the skin is by far the most nutrient-dense component of potatoes.

P.s. Happy 20th Birthday to my little bro, Chris! I hope your day is as awesome as you are. :)

What you’ll need:

  • 5 lb. red potatoes
  • 6 eggs
  • 1 medium sweet onion, chopped
  • 4 large celery stalks, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup olive oil mayo
  • 1/4 cup EVOO
  • 1/4 cup pure cane sugar
  • 2 tbsp. grained Dijon mustard
  • 2 tbsp. spicy yellow mustard
  • 4 tbsp. white vinegar, divided
  • 2 tbsp. apple cider vinegar
  • Cracked black pepper to taste
  • Garlic sea salt to taste

What you’ll do:

  • Placed cleaned potatoes in a large pot and cover with water; bring to a boil for approximately 30 minutes, or until cooked through
  • Meanwhile, bring a medium pot of water to a boil; add 2 tbsp. white vinegar followed by the eggs and boil for 5 minutes; next, turn the heat off and allow the eggs to sit for at least 15 minutes
  • Once 15 minutes have elapsed, drain the water and shake the eggs back and forth in the pot; the shells should easily break and peel off; once the shells are removed and discarded, rinse the eggs
  • Dice both the potatoes and the eggs and place into a large mixing bowl; add the remaining ingredients to the bowl, including the remaining white vingar; thoroughly mix the ingredients together and chill in the refrigerator several hours before serving