My Mom's Best Potato Salad
Servings 8 servings
This easy, no-peel, make-ahead potato salad recipe is so flavourful and creamy, everyone always asks for the recipe.
Ingredients
- For the evening or morning before:-
- A medium bowlful of cooked new or baby potatoes preferably with skin left on
- ¼ cup of olive oil
- 3 tablespoons of white wine vinegar
- For the next day:-
- 1 red bell pepper, finely chopped
- ½ cup finely chopped celery
- 4 spring onions, finely chopped spring onions are also known as scallions
- ½ cup mayonnaise you may need more or less
- ¼ teaspoon celery salt
- ¼ teaspoon freshly ground pepper or to taste
- 1 teaspoon dried parsley flakes or chopped fresh parsley plus more for garnish
Instructions
- Drain the cooked potatoes well and place in a bowl. Set aside until they are cool enough to handle.
- Cut any really large ones in smaller pieces, just right for picking up with a fork.
- Pour over the olive oil and vinegar and toss the potatoes gently to coat well. It really depends on how many potatoes you have how much oil and vinegar you will need, but it is definitely okay to have a little bit of oil and vinegar left in the bottom of the bowl for the potatoes to marinate in. They should not be swimming in it though.
- Cool to room temperature and pop in the fridge. If you happen to open the fridge for any reason, just give them a gentle toss.
- In the morning or after an hour or so, take the potatoes from the fridge and drain off any excess oil and vinegar. You still want the potatoes coated in the oil and vinegar mixture, but you don’t want any left in the bottom of the bowl.
- Transfer the potatoes in a large mixing bowl.
- Add the chopped bell peppers, celery, spring onions and/or any salad vegetables you are using.
- Sprinkle the celery salt, pepper and parsley flakes over the potatoes and vegetables and stir lightly.
- Gradually add the mayonnaise to coat the potatoes and vegetables. You want the potatoes well coated but you don’t want to overdress the salad as it already has a nice coating of the marinade.
- Stir the salad very gently to avoid breaking up the potatoes too much. When you are happy with the consistency of the salad, taste it and adjust the seasoning if necessary.
- Cover and chill until ready to serve. Garnish with more parsley before serving if desired.
- The salad will keep for 24 to 48 hours in the fridge.
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