In contrast to other potato salads, Nana’s Potato Salad actually decides to not go with mayonnaise at all. Seriously! But surprisingly, each tender bite of fluffy potato and savory onion is still creamy and tangy, thanks to the light, mustard-infused homemade dressing that is coating everything. There are notes of sweetness and a feeling of simplicity as you dig into Nana’s Potato Salad… exactly the way Grandma always said potato salad should be!
Ingredients
- 8 white potatoes, peeled and cut into cubes
- 1 large onion, chopped
- 2 teaspoons white sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 cup cider vinegar, divided
- ground black pepper, to taste
- 1/4 cup vegetable oil
Directions
Step 1 –Place the potatoes in a large pot.
Step 2 –Cover the potatoes with generously salted water and bring it to a boil.
Step 3 –Reduce the heat to medium-low and simmer until the potatoes are just tender, about 15 minutes.
Step 4 –Drain the potatoes.
Step 5 –Add the potatoes and the onions to a large bowl and stir to combine.
Step 6 –Mix the sugar, the mustard, and the salt together in a bowl.
Step 7 –Slowly stir just enough of the vinegar into the sugar mixture to make a paste.
Step 8 –Season the paste with the black pepper.
Step 9 –Whisk the remaining vinegar and the vegetable oil together in a separate bowl until smooth.
Step 10 –Stream the oil mixture into the bowl with the paste, while whisking constantly to incorporate.
Step 11 –Pour the dressing over the potato-onion mixture, stirring gently to combine.
Step 12 –Cover the bowl with plastic wrap and allow it to cool slightly, about 5-10 minutes.
Step 13 –Serve topped with the ground pepper.
