Russet (also called Idaho) potatoes are not usually recommended for potato salad. They can become waterlogged when boiled and fall apart easily. Their high-starch, low-moisture content makes them inclined to absorb too much dressing. But that is the beauty of this dish. This is the archetypical summer potato salad that has been served on paper plates across the country for generations. When Mama prepares this salad, she lets the potatoes cool just enough, but not completely. The cubes break down slightly and the salad is a blend of larger pieces of potato with a little bit of creamy mash. This is one of my sister’s favorite dishes, a comforting classic that echoes with childhood memories whenever Mama makes it, so she always makes a big batch. The recipe halves beautifully.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
To cook the potatoes, peel them and cut into 1/2-inch cubes. Immediately place them in a large pot with water to cover; season with salt. Bring to a boil over high heat, and then decrease the heat to low. Simmer until tender, about 30 minutes. Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
Step 2
Meanwhile, to make the dressing, combine the mayonnaise, grated eggs, onion, celery, and pickle relish in a bowl. Once the potatoes have cooled completely, pour the dressing over the potatoes and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled.
