Brofield Potato Salad
My favorite potato salad recipe. I dont know how anyone can enjoy store bought after trying this. Also, as my wife hates eggs, this one doesnt include them. So, it is a great potato salad for egg haters.
My favorite potato salad recipe. I dont know how anyone can enjoy store bought after trying this. Also, as my wife hates eggs, this one doesnt include them. So, it is a great potato salad for egg haters.
- ground black pepper to taste
- kosher salt to taste
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 onion diced
- 10 potatoes washed
- 2-3 celery ribs chopped or diced
- 2-4 tablespoons mustard measure to preference
- 2 teaspoons celery seed
- 1 1/4 cups mayonnaise
- 1/3 cup sweet pickle relish
- sprinkle paprika optional
- Carbohydrate 64.4990888333333 g
- Cholesterol 15.288 mg
- Fat 20.7972846333333 g
- Fiber 5.66760044895649 g
- Protein 5.78205296666667 g
- Saturated Fat 3.0247624 g
- Serving Size 1 1 Serving (321g)
- Sodium 578.368206666667 mg
- Sugar 58.8314883843768 g
- Trans Fat 1.03947986666667 g
- Calories 454 calories
Step-by-step
- Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover the potatoes. Add 2 tablespoons of kosher salt. Bring water to a boil, reduce heat, cover, and simmer for about 20 minutes or until fork tender. Do not overcook. Drain water.
- While the potatoes are cooling, prepare the dressing. In a large bowl, combine onions, celery, apple cider vinegar, mustard, celery seed, sweet pickle relish, mayonnaise, sugar and salt/pepper to taste. Taste. Add more of these ingredients to make the dressing taste the way you want it. When done, refrigerate until the potatoes have cooled.
- When the potatoes are cool enough to handle, peel and chop them into 3/4" cubes, or to your preference, add potatoes into dressing bowl. Mix well. Place into serving dish and sprinkle with paprika, if desired.
- Serve immediately for a great warm potato salad, or store in the refrigerator until needed.
Removing potatoes from the heat source precisely when a metal skewer meets zero resistance in the center prevents the starches from breaking down into a gluey paste. Boiling whole, unpeeled tubers in heavily salted water keeps the interior seasoned evenly while the jacket protects the flesh from waterlogging. A three-quart saucepan handles this batch adequately on a standard two-burner apartment stove, though crowding requires careful monitoring to ensure even heat distribution across the base of the pot. Peeling hot potatoes demands dexterity, but waiting until they cool completely causes the starches to firm up unpredictably, altering how cleanly the knife cuts through each three-quarter-inch cube.
Mixing the dressing constituents separately before the starch is introduced allows the apple cider vinegar and sugar to dissolve thoroughly into the mayonnaise base without crushing the tender potato chunks. Celery seed provides a sharper aromatic profile than fresh celery stalks alone, introducing concentrated herbal notes that balance the heavy fats. Adjusting the mustard ratio directly alters the emulsion density, so incorporating it gradually yields better control over the final cling of the dressing.
Substitutions alter the moisture balance significantly. Using bottled sweet relish introduces free liquid that dilutes the mayonnaise emulsion, whereas finely minced whole sweet pickles offer a crunchier texture with less residual brine to upset the fat-to-acid ratio.
