danemodsandy
Well-known member
Those of you who read the thread on my recent Farberware find may recall that Brent a440 and I got into a little sidebar discussion about the red potato salad at Publix - a treat I really miss. Brent duly scoured the Internet and came up with a recipe said to be it. Brent and I did some private messaging back and forth, because the recipe he found didn't seem quite right. Brent confirmed that my memories of the Publix original were correct, and so I made a few changes to the recipe he found.
I now have potato salad Nirvana - creamy, oniony, mustard-y without being a mustard potato salad, and with the tang of green onions to boot. It's great to have this recipe - I get bored with regular potato salad, and the stuff sold in a certain big grocery store here is sweet enough to double as an ice-cream topping. THANKS, BRENT!
Anyway, for those who are interested - here's the recipe:
Homestyle Red Potato Salad
4 quarts salted water
2 pounds red potatoes, unpeeled and sliced about 1/4 inch thick (I used the 8mm slicing disc on my Cuisinart)
3/4 cup diced red onion
1 cup diced celery
3 hard-boiled eggs, sliced
6 tablespoons mayonnaise
4 tablespoons Dijon mustard
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, or more to taste
2 green onions, chopped
In a large pot, bring the water to a boil. Add the potatoes. Return the water to a simmer, cover, and cook for 10 minutes, or until the potatoes are done. Remove the potatoes from the water and let them cool. Place them in a large bowl. Add the next seven ingredients and mix together gently. Refrigerate overnight.
Garnish with chopped green onions before serving.
I now have potato salad Nirvana - creamy, oniony, mustard-y without being a mustard potato salad, and with the tang of green onions to boot. It's great to have this recipe - I get bored with regular potato salad, and the stuff sold in a certain big grocery store here is sweet enough to double as an ice-cream topping. THANKS, BRENT!
Anyway, for those who are interested - here's the recipe:
Homestyle Red Potato Salad
4 quarts salted water
2 pounds red potatoes, unpeeled and sliced about 1/4 inch thick (I used the 8mm slicing disc on my Cuisinart)
3/4 cup diced red onion
1 cup diced celery
3 hard-boiled eggs, sliced
6 tablespoons mayonnaise
4 tablespoons Dijon mustard
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper, or more to taste
2 green onions, chopped
In a large pot, bring the water to a boil. Add the potatoes. Return the water to a simmer, cover, and cook for 10 minutes, or until the potatoes are done. Remove the potatoes from the water and let them cool. Place them in a large bowl. Add the next seven ingredients and mix together gently. Refrigerate overnight.
Garnish with chopped green onions before serving.
