How To Make The Best Potato Salad

Potato salad is a perennial favorite for both home meals and potlucks. Here we present our version of a family recipe handed down from Kelly’s grandmother.

This recipe is made gluten free by using gluten free flour.

Watch A Video

Here is a video of 2 Cooks in the Kitchen making Potato Salad.

https://youtu.be/6HqXVgzspUA

Ingredients For Potato Salad

The Salad:

• 3 lbs Potatoes
• 3 Green Onions
• 3 Ribs Celery
• 3/4 Cup Chopped Sweet Pickles
• 5 Hard Boiled Eggs
• 1 Tbls Salad Seasoning
• Salt and Pepper

The Dressing:

• 1 Egg
• 1/4 Cup Water
• 1/4 Cup White Vinegar
• 1/2 Tbls Sugar
• 3/4 Tbls Gluten Free Flour
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 3/4 Cup Mayonnaise
• 1/4 Cup Yellow Mustard

Boil The Potatoes

We’ll start by washing our potatoes and cutting out any bad spots. We like to make potato salad with either red potatoes or yukon gold potatoes but you can use russets or anything you want. We’ll put the potatoes in a pan, cover with water and boil for 40 minutes.

Test For Doneness

You can test the potatoes to see if they are done by inserting a fork into them. If the fork goes in easily your potatoes are done. We will set them aside to cool for about 20 minutes.

Chop The Green Onions

While the potatoes are cooking and cooling you can get the other ingredients ready. We’ll start by cutting the green onions into this slices.

Celery And Pickles

We’ll also chop the celery and pickles. We always use the sweet pickles for this salad. You could substitute sweet pickle relish but you won’t get that nice crunchy bite.

Make The Dressing

Next we’ll make our dressing. We start by cracking an egg into a small saucepan.

Water And Vinegar

Then we add the water and white vinegar to the saucepan.

Sugar and Flour

Next we add our sugar and gluten free flour. We use Bob’s Red Mill One-To-One gluten free flour.

Salt And Pepper

Now we add just a little salt and pepper and give it a good stir. We want to make sure the egg is evenly distributed in everything else so we like to use a whisk for this.

Cook The Dressing

Now we will cook the dressing. We’ll put the pan on medium low heat and stir as the dressing heats up. We want to slowly cook and thicken the dressing, not make scrambled eggs!

Mayonnaise

Once the egg mixture has thickened it’s time to add the mayonnaise. We use about 3/4 cup of mayonnaise. You can always add more later if your potato salad isn’t creamy enough.

Mustard

For us the mustard is what gives this salad the tangy flavor we want. We’ll add about 1/4 cup. We just like the regular yellow mustard for this, nothing fancy.

Mix Well

Then we mix this all together well and set it aside to cool while we assemble our salad.

Cut the Potatoes

Once the potatoes have cooked and cooled we will cut them into chunks. We want a large bite-size cut for these. We’ll put the pieces in a large salad bowl.

Add The Vegetables

Next we’ll add our chopped green onions, celery and pickles and give it a good stir.

Eggs

Then we will add our hard boiled eggs. We cook them in the Ninja Foodie and they come out perfect every time. We’ll use an egg slicer and cut the eggs first across the width and then across the length to make small pieces.

Then we’ll add them to the salad and give it another good stir.

Add The Dressing

Now we can add the dressing. We’ll do this by pouring about half of the dressing over the salad and mixing that in. Then we’ll pour on the other half and mix it some more.

Salad Seasoning

Now to perk up the flavor we’ll add some salad seasoning. There are several different brands that are all fairly similar. We’ve used Johnny’s and McCormick with equally good results.

Taste

Now for the all important taste test! We’ll taste our potato salad to see if it needs anything else.We can add more mayonnaise if it’s not creamy enough, more mustard if it’s not tangy enough, salt and pepper, or even some pickle juice if it needs perking up.

Serve

We saved out one hard boiled egg to use as a garnish so we can put some slices on top, either the whole bowl or on the individual servings.

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