Jack's Potato Salad
Description
This will definitely be the only potato salad that you will ever need to make after just making it one time. There are several tricks to making it the best, and one is to oil the hot potatoes to seal out the liquid to prevent them from getting soggy. Also
Ingredients
5 lb. new red potatoes, with skin
1 T. salt
6 uncooked eggs, at room temperature
3 T. white vinegar, divided
1 ½ T. cider vinegar
1 c. finely minced sweet onion
2 t. celery salt
1 t. white pepper
1 t. poppy seeds
¼ c. white sugar
1 t. Dijon mustard
3 c. mayonnaise
1/3 c. extra virgin olive oil
1/3 c. canola oil
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Place washed unpeeled potatoes in a large pot; cover with water to about 6 inches above potatoes; add 1 T. salt; bring to a boil. Reduce to a medium boil; boil for 30 - 40 minutes depending on the size of the potatoes. Prick with a fork to determine when they're done.
While potatoes are cooking, bring a medium pot of water to a boil; the 1 ½ T. white vinegar; gently add the whole eggs in with a slotted spoon, being careful not to crack the shells. Boil rapidly for 5 minutes; turn off heat; let eggs sit in the hot water for 15 minutes.
Drain the eggs; shake the pan back and forth to crack the shells. Under running water, remove the shells. Roughly chop the eggs in large pieces; set aside.
In a medium bowl, mix the remaining 1 ½ T. white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise; set aside; refrigerate.
Mix both oils together in small container.
Once the potatoes are cooked, keep them in the hot water; remove 1 at a time with a slotted spoon to a cutting board; cut potatoes into chunks; place in a large bowl.
When one fourth of the way through cutting the hot potatoes, pour one fourth of the mixed oil over the cut potatoes; gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
Add the mayonnaise mixture to the hot oiled potatoes; gently mix. Add the cooked eggs; gently mix. Pour the entire contents out onto a sheet pan; spread evenly. Cover with plastic wrap; refrigerate until chilled to below 40 degrees. Once cool enough, remove potato salad to a serving container.
15-18 servings.
Place leftovers in the refrigerator as soon as you have finished serving.
*If serving this outside, try to keep it shaded and, as an added precaution, place a bowl of ice that is larger than the bowl you are using, under the bowl of potato salad to keep it chilled while serving.