This potato salad really is perfect and is the only recipe I’ve made for at least the last year or so.
Originally posted here, I thought this deserved another comeback (and a new picture). Classic and delicious, this salad will be a staple this summer. My kids may not be fans of the almighty tater but me and my husband definitely are.
Thanks to my perfectly sweet friend, Tori, who gave me this recipe in the first place!
One Year Ago: Buttermilk Cloverleaf Rolls
- 2 cups mayonnaise (I use Best Foods/Hellmans Light Mayo with great results)
- 2/3 cup buttermilk
- 1 1/2 teaspoon dried parsley
- 1 teaspoon salt
- 1 1/2 teaspoons minced dried onions
- 1 1/2 teaspoons garlic salt
- 1 teaspoon seasoned salt
- 1 teaspoon ground black pepper
- 2 tablespoons yellow mustard
- 5 pounds potatoes (I prefer to use red potatoes or yukon gold potatoes because I like their firm non-grainy texture)
- 1 cup sliced olives
- 10 hard-boiled eggs*, diced
- For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
- For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.
*For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.
Recipe Source: adapted slightly from my friend, Tori