This Homemade Potato Salad is better than any you can buy at a deli counter or prepackaged. It’s also simple to make! My secret? Read on…
Homemade Potato Salad Ingredients
- 2 small/medium potatoes per person
- 1/8-1/4 red onion per person and depending on your preference
- 1 stalk of celery per person
- 1 hard boiled egg per person
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Homemade Potato Salad Dressing Ingredients:
Equal parts of … - Mayonnaise
- Sour Cream
- 2 TBSP Ranch Dressing (my secret ingredient!)
and… - Salt and Pepper to taste
First, scrub the potatoes with a vegetable brush under running water. Just enough to get them clean but not to rub the skins off. Just under the skin is where most of the nutrients are!
Then cut the potatoes in bite sized chunks and place in pot. Cover with water. I boil my eggs at the same time. They take the same amount of time to cook, about 12-15 minutes. Watch carefully because you don’t want to overcook them, otherwise you will end up with “mashed potato salad” instead.
Here I’m using four potatoes and two eggs. That will be a good serving amount for my husband and I and leave some leftover for tomorrow.
While your potatoes are cooking, chop the onion and celery and put them in a bowl or plastic container. I like to use a sealable container for whatever I have leftover.
Depending on how many servings you are making, I add one third (aka a couple of dollops — tablespoonfuls) of mayo and sour cream, then a good heavy squirt of ranch dressing – about 2 or tablespoons (to taste – optional). Note: I prefer only Hidden Valley Ranch. I think the taste is that much better than any other!
Mix up the dressings and veggies.
When the potatoes are done (do not overcook) they will feel slightly soft when pierced with a fork, but not fall apart. The mushier the potatoes are the more you chance having a mashed potato salad instead of a nice chunky one.
Rinse your cooked potatoes (remove the eggs) and drain well. You don’t want to add water to your dressing.
Carefully fold in the potatoes, you don’t want to break them up or mash them.
Here’s an easy way to cut up your hard boiled eggs to the perfect bite size: Hold the egg in one hand and use a “not sharp” knife to carefully slice through the cupped egg. Turn the egg and slice through the other way. Then “chop” the slices into the bowl.
Again, carefully fold in the egg.
