Jack's Potato Salad (Print Version)
Red potatoes tossed with eggs, sweet onions and a creamy mayo-Dijon dressing - the perfect side dish for any gathering.
# Ingredients:
→ Main
01 -
5 pounds new red potatoes, skin left on
02 -
1 tablespoon salt
03 -
6 room-temperature uncooked eggs
→ Seasoning and Dressing
04 -
3 tablespoons white vinegar, divided
05 -
1 1/2 tablespoons cider vinegar
06 -
1 cup finely minced sweet onion
07 -
2 teaspoons celery salt
08 -
1 teaspoon white pepper
09 -
1 teaspoon poppy seeds
10 -
1/4 cup white sugar
11 -
1 teaspoon Dijon mustard
12 -
3 cups mayonnaise
→ Oil Blend
13 -
1/3 cup extra virgin olive oil
14 -
1/3 cup canola oil
# Steps to Follow:
01 -
Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and cook for 30 to 40 minutes until fork-tender.
02 -
Bring a medium pot of water to a boil. Add 1 ½ tablespoons of white vinegar and gently place eggs into the water using a slotted spoon. Boil rapidly for 5 minutes. Turn off heat and let eggs rest in hot water for 15 minutes.
03 -
Drain eggs and crack shells by shaking the pan gently. Peel under running water. Roughly chop eggs into large pieces and set aside.
04 -
In a medium bowl, combine the remaining 1 ½ tablespoons of white vinegar, cider vinegar, minced onion, celery salt, white pepper, poppy seeds, sugar, mustard, and mayonnaise. Mix thoroughly and refrigerate.
05 -
In a small container, combine extra virgin olive oil and canola oil.
06 -
Once the potatoes are cooked, remove them individually from the water using a slotted spoon. Cut into chunks on a cutting board, placing them in a large bowl. As you cut, pour a quarter of the oil blend over the potatoes and gently mix. Repeat until all potatoes and oil are combined.
07 -
Add the prepared mayonnaise mixture to the bowl of potatoes and gently mix. Stir in the chopped eggs, ensuring an even mix.
08 -
Spread the mixture onto a sheet pan and cover with plastic wrap. Refrigerate until the temperature is below 40°F. Once cool, transfer to a serving container.
09 -
If serving outdoors, keep the salad shaded and place the serving bowl over a larger bowl filled with ice to maintain coolness. Refrigerate leftovers promptly after serving.
# Additional Notes:
01 -
Keep the potato salad chilled below 40°F for food safety.
02 -
Use a bowl of ice underneath if serving outdoors in warm weather.