Loaded Potato Salad with optional red pepper garnish.
We assume you’re making potato salad for the 4th of July, right? Loaded Potato Salad is an upgrade from our time-tested Texas-Style Potato Salad. It adds seasoning to the potatoes as they cook and uses russets which do a superior job of absorbing the flavors… all good. The seasoned water idea actually comes from our old friend Kenji; you can read about his experiments as well as his own recipe here. Makes a half gallon tub of potato salad, enough for you and the fam.
Ingredients:
3 lbs russet potatoes, peeled and cut into 1-2 inch chunks
2 T sugar
2 T Kosher salt
2 T white (or cider) vinegar
1 c onion, chopped
1 c celery, chopped
1-2 hard boiled eggs, chopped
2 T relish, sweet or dill
2 T yellow mustard
1/2 c mayonnaise
2 T cider vinegar
Chopped red peppers for garnish (optional)
Method: put potatoes in 2 quarts cold water with sugar, sale and white vinegar and bring to the boil. Meanwhile chop onions and celery and place in bowl where you’ll mix the salad. When potatoes are fork-tender, maybe 15-20 minutes, drain and dump over the celery and onions which will be cooked by the heat and steam of the potatoes. Cool to room temperature and add other ingredients. Mix thoroughly and refrigerate at least 2 hours and preferably overnight before tasting. We found the result perfect as-is but you could add more salt and black pepper if needed.
