Joy’s Signature Potato Salad

This is my take on a classic potato salad recipe - it’s easy to make, has all my favourite flavours – tangy, rich, and spiked with celery salt and dill pickle. It’s a big hit at potlucks and is fairly quick to make – 10 min. prep, some assembly and time to chill.

Makes 6-8 servings

INGREDIENTS

• 3 lbs Yukon Gold or new potatoes, peeled, cut into 3/4“ cubes

• 2 TBSP apple cider vinegar (or white wine vinegar)

• 1 1/4 cups mayonnaise (for a lighter version, sub in some low-fat sour cream or Greek yoghurt for part of the mayo, or omit the eggs and use vegan mayo!)

• 1/3 cup diced dill pickles (or dill pickle relish) – not a fan? Leave them out! Prefer olives? Swap them for some added briny flavour.

• 1 tsp celery salt

• 1 tsp Dijon mustard

• 4 hard boiled eggs, diced

• 2 celery stalks, finely diced

• 1/2 cup cucumber, finely diced

• half of a small red onion, finely diced

• sea salt and fresh ground black pepper, to taste

Optional Toppings: thinly sliced radishes, extra slices of hard boiled eggs, Old Bay seasoning, smoked paprika, chopped fresh chives, bacon, avocado, fresh herbs

Instructions

1. Place diced potatoes in a large pot with cold water to cover potatoes. Cook on medium high until boiling, reduce to medium and continue cooking 5-8 minutes, until fork tender. Avoid overcooking.

2. Drain potatoes and return to pot, drizzle with vinegar and let potatoes rest 20-30 minutes, or until cool enough to handle.

3. Meanwhile, make the dressing – whisk together mayo, celery salt, mustard until evenly combined.

4. Add the dressing, eggs, pickles, cucumber, celery and onion and toss until evenly combined.

5. Taste and season with salt and pepper (as well as a splash or two of pickle juice!)

6. Transfer to a serving or storage container, cover and refrigerate for 1-2 hours to chill.

7. Serve chilled and enjoy – get ready for the compliments!

Notes

• There are lots of preferences about mayonnaise versus Miracle Whip, use what you like, I’m partial to real may, but don’t let me sway you.

• I’m also a fan of peeled potatoes, but if you prefer leaving the peel on for extra texture and nutrients, feel free to do so.

• If you’re in a rush and want to cool potatoes faster, run cooked potatoes under cold running water before adding the vinegar to cut down the cooling time.

Potato Salad does not freeze well, but it does keep up to 3 days, well refrigerated in a sealed container.

Submitted by Joy Fleury

Wasaga Beach Denture Clinic