Jack's Potato Salad (Print-Friendly Version)

Red potatoes tossed with eggs, sweet onions and a creamy mayo-Dijon dressing - the perfect side dish for any gathering.

# Ingredients List:

→ 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

# How to Make It:

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.

# Extra Tips:

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.

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