(Serves 6-8)
Some recipes are more than just food, they’re family memories. This classic potato salad is one of those recipes for me. My mom used to make it for summer parties, family gatherings, and backyard barbecues, and it was always one of the first to disappear. After recently rediscovering her recipe, I started making it again and was instantly reminded why everyone loved it so much. Tender potatoes are tossed with olive oil and vinegar while still warm, then combined with celery, eggs, fresh herbs, and just the right amount of mayonnaise for a creamy, flavorful potato salad that gets even better after a day in the refrigerator. It’s the perfect make-ahead side dish for cookouts, picnics, and summer entertaining.
You Will Need:
- 2 pounds baby gold potatoes
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 cup diced celery, about 3 large stalks
- ½ cup mayonnaise
- 3 hard boiled eggs, 2 chopped and one sliced into wedges for topping
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped fresh parsley, plus more for topping
- 2 tablespoons chopped fresh chives, plus more for topping
- Kosher salt and black pepper
Instructions:
- Scrub the potatoes and cut into bite-sized pieces. Place in a pot and cover with water.
- Bring to a boil, season the water with Kosher salt. Reduce the heat slightly to a gentle (not rolling) boil.
- Cook the potatoes for about 15 minutes until fork tender. Drain and place in a large mixing bowl.
- Whisk the olive oil and vinegar together and pour over the warm potatoes. Season liberally with salt and pepper and toss to coat.
- Let the potatoes sit in the oil and vinegar for an hour, tossing occasionally. By the end of an hour, most of the oil and vinegar will be absorbed.
- Meanwhile, clean and dice the celery, dice the onion, chop the herbs, chop 2 of the eggs.
- Add the celery, onion, herbs and the two chopped eggs to the bowl. Reserve the last egg and some more herbs for topping.
- Add the mayonnaise and stir to combine. Place the potato salad in the refrigerator to chill for at least a few hours or up to 2 days.
- Slice the last egg into wedges.
- Stir and garnish with the remaining herbs and sliced egg before serving.
Notes:
This recipe is make-ahead by design but is best when it is made a day or two ahead allowing the flavors to meld in the refrigerator.
If you like your potato salad on the drier side, reduce the mayo to 1/3 cup.
