The real question is if it’s a true potluck without a giant bowl of potato salad at the ready? We certainly don’t think so! Potluck Potato Salad makes enough so everyone can have a generous helping and then some, while checking all the boxes when it comes to exceptional potato salads: the potatoes are fluffy, the eggs are savory, the celery is crunchy, and the sauce is creamy and tangy. Everyone will find something to love about Potluck Potato Salad from the first bite to the last scraping of the bowl.
Ingredients
- 1/2 medium red onion, finely chopped
- 2 pounds medium, waxy style potatoes, quartered
- kosher salt, to taste
- 2 stalks celery with the leaves, chopped
- 2 large eggs
- 1 cup mayonnaise
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pickle relish
- 1 tablespoon yellow mustard
- juice from 1/2 lemon
- freshly ground pepper, to taste
Directions
Step 1 –Soak the onions in a small bowl of cold water for 15 minutes.
Step 2 –Drain the onions.
Step 3 –Put the potatoes in a medium saucepan with cold water, with the water covering the potatoes by about 2 inches.
Step 4 –Season the water generously with the salt.
Step 5 –Bring the water to a boil on the stove-top, then lower the heat.
Step 6 –Simmer the potatoes until fork tender, about 8 minutes.
Step 7 –Drain the potatoes and transfer them to a large bowl.
Step 8 –Mix the potatoes with the onions and the celery.
Step 9 –Set the potatoes aside to cool. If necessary, chop the potatoes into bite-sized pieces.
Step 10 –Place the eggs in a medium saucepan and cover them with cold water.
Step 11 –Bring the water to a boil over medium-high heat.
Step 12 –Reduce the heat to a simmer and cook until the eggs are hard-boiled, about 7 minutes.
Step 13 –Drain the eggs and transfer them to a bowl of ice water until cool, about 5 minutes.
Step 14 –Peel and roughly chop the eggs.
Step 15 –In a small bowl, whisk together the mayonnaise, the parsley, the relish, the mustard, the lemon juice, and 1 teaspoon of the salt.
Step 16 –Fold the mayo mixture into the potatoes carefully using a rubber spatula.
Step 17 –Add the eggs, making sure not to break them up too much.
Step 18 –Season the salad with the salt and the pepper to taste.
Step 19 –Serve.
