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This ultra-creamy potato salad is always a hit at our cookouts. Tangy and smooth, it’s loaded with baby potatoes, eggs, and crisp green onions swimming in a zippy mayo dressing. Every time I make it, the bowl ends up empty in no time.
As a kid, I always ran to the table for this dish at gatherings. There’d be heroic fights for the last spoonful. Nowadays, I save myself the argument and just make a double batch.
Irresistible Ingredients
- Green onions: Snappy stalks bring color and just a little bite. Pick the freshest, most vibrant ones you can.
- Salt and black pepper, freshly ground: Give everything a boost. Use coarse kosher salt for deeper flavor and balance.
- Mayonnaise: Makes everything luscious and creamy. Go with a good store-bought kind if homemade isn’t your thing.
- Large eggs: They’re rich and filling. When possible, use fresher eggs for the brightest yellow centers.
- White vinegar: A splash sharpens the flavors in the dressing. Stick with the plain distilled type.
- Baby potatoes: Around fifteen per pound gets you potatoes that stay tender without getting mushy. Try to use ones that are roughly all the same size so they’ll cook right together.
Simple Step-by-Step Directions
- Finish & Serve:
- Scoop into your favorite bowl and scatter the last bit of onion on top. Chill for later or serve right away.
- Combine Salad:
- Toss in those cool potatoes, eggs, and half your chopped onions with the dressing. Sprinkle with lots of salt and black pepper. Use your spatula gently and mix just enough so the potatoes stay in good shape.
- Whisk Dressing:
- Mayo and vinegar go into a big bowl. Whisk until it’s smooth. Taste, and add a touch more vinegar if you want it zestier.
- Boil the Eggs:
- Carefully lower eggs in a pot then cover with cold water. Bring that to a boil. When it bubbles, set a five-minute timer. Kill the heat and leave eggs sitting for ten more minutes. Run under cold water to chill, then crack and dice.
- Prep Potatoes:
- Barely cover potatoes with cold salted water in your pot. Fire up the heat to medium-high and boil fifteen to twenty minutes until a knife pokes through and slips out easily. Drain and let cool down for about ten minutes before handling.
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I always sneak in extra green onions for a more herbal flavor. My grandma made a giant bowl for every big get-together, and the kids raced to help slice eggs for the top.
Storage Guide
Pop leftovers in a tightly sealed container and slide it into the fridge. It’ll stay tasty for up to three days. If things seem a bit dry later, just stir in a spoonful of mayo and enjoy.
Swaps and Alternatives
Try Yukon gold or red potatoes if you can’t find the babies. For a lighter twist, you can swap in Greek yogurt for some (or all!) of the mayo. Want crunch? Toss in chopped celery or pickles too.
How to Serve It
Chill it and scoop it next to burgers, grilled meats, or even veggie patties. It’s amazing by some crispy greens or alongside fried chicken. Add corn on the cob or fresh tomatoes for an unbeatable combo.
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Story & Origins
This is a dish that’s a true American tradition, growing out of German influences. The mayo version got big in the mid-1900s and now just shouts summer. Cool potatoes and creamy dressing together just feels like a family picnic, every single time.
Frequently Asked Questions About Recipes
- → How can I make the potatoes tender without overcooking?
Cook potato slices in salted water until they’re soft and a knife pokes through easy, drain them, then let them cool off so they don’t fall apart or turn mushy.
- → Can I prepare this dish in advance?
You sure can! Make it earlier in the day or night before and keep it chilled. The flavors come together even better when it sits a bit.
- → What type of potatoes work best?
Go for baby potatoes or small, firm ones—they keep their shape after boiling and taste just right in salads.
- → How do I ensure the mayo dressing stays creamy?
Mix everything only once the potatoes and eggs have cooled all the way—if they’re still hot, the mayo could separate or run thin.
- → Is it possible to make this without eggs?
For sure, just skip the eggs. Or swap in some chickpeas or cubes of firm tofu if you want that same kind of texture.
- → How can I add extra flavor?
Chop up some pickles, toss in a pinch of mustard, or throw in dill if you like a bit more zip and brightness.