After years of watching different cooks in the kitchen, lots of recipe reading, testing recipes and trying various techniques, this is my recipe which combines all of the best qualities. I learned about the process of pouring the vinegar mixture over the drained hot potatoes from a Julia Child cookbook — and it makes a big difference. Enjoy!
- 12 Cups Cold Water
- 1/3 Cup Kosher Salt
- 3-4 pounds white russet or boiling potatoes, peeled and cut into 1-inch cubes
- 3 Tablespoons cider vinegar
- 2 Tablespoons yellow (ballpark) mustard
- 1 ½ Cup finely chopped onion
- ½ Cup finely chopped green onion or scallion (including green)
- ¾ Cup chopped celery
- 6 Tablespoons dill pickle relish (or 3-4 chopped dill pickles)
- 4 hard-boiled eggs, grated or finely chopped
- 2 Tablespoons Dijon mustard
- 1 ½ Cups mayonnaise
- 1 Tablespoon Morton Natures Seasons Seasoned Salt
- 18 healthy grinds Black Pepper
Add a couple of dashes of hot sauce or some finely minced jalapeno pepper, if desired.
POTATOES: In a large pot, stir together the water and salt until dissolved and then add potatoes. Cover and bring to a boil over high heat, then reduce heat to simmer 5 to 10 minutes until just tender – not too done! Check with a fork or small knife to make sure you remove the potatoes when they are just done. Before draining the potatoes, reserve ½ C of the cooking liquid and add the 3T cider vinegar and 2T yellow mustard to the reserved liquid. Stir to combine and set aside.
Drain the rest of the water from the potatoes (discard) and put the hot drained potatoes into a bowl. Immediately drizzle the vinegar/mustard liquid over the hot potato pieces, turning them to gently distribute. Let the potatoes stand 15 minutes to cool and absorb the liquid, gently tossing them a couple of times to make sure they absorb all of the liquid evenly. The potatoes will absorb the vinegar and mustard seasoning and this makes a big difference!
DRESSING: While the potatoes are standing (process described above), mix together in a large bowl: both varieties of onions, celery, pickle, eggs, Dijon mustard, mayonnaise, salt & pepper. Stir all together to combine into a dressing. After the potatoes have stood for 10 to 15 minutes, (while they are still warm) add them to the bowl of dressing ingredients and mix well. Cover and refrigerate at least 4 hours or overnight before serving. This is best made a day or two ahead!
2 comments on “Bud’s Potato Salad”Add yours →
Buddy, I just made this up for our 4th get together at the lake! Wow so good!! Can’t wait to serve it tomorrow. If it makes it there before I eat it all! So good.
I have been working on this recipe for a LONG time. I’m so glad you enjoyed! Hugs, Bud.