|Classic Potato Salad|
This classic potato salad is easy to make and very flavorful. The hot potatoes first soak up a seasoned brine so that they absorb nice flavor, and then after they have cooled down a while, the other ingredients are added.
This is one of our families favorite potato salads. It keeps very well for a few days in the refrigerator and it is a classic for summer outings and B-B-Q's.
Classic Potato Salad Recipe:
4 pounds boiling potatoes (like Yukon Golds, long whites, round Maine, red new potatoes)
1/2 c. raw apple cider vinegar
1/4 cup xylitol (or sugar)
1 T. BioSalt or sea salt
1 t. dry mustard powder, optional
1 c. minced white onion
2 c. diced celery
6 hard boiled eggs, chopped
2 c. Best foods or Hellman's mayonnaise
1 t. fresh ground black pepper
1 c. diced dill pickles or sweet hot pickles, optional
Additional BioSalt or sea salt, to taste
Scrub the potatoes and place in a large pot of cold water.
Bring the potatoes up to a gentle simmer and simmer 15 to 25 minutes, just until firm-tender.
Drain and let cool slightly.
Make the vinegar brine by mixing the vinegar, sweetener, salt, and mustard powder in a small sauce pan. Gently heat to dissolve the sugar. Taste your brine and adjust to your liking. Set aside.
When the potatoes are cool enough to handle, peel the potatoes, if desired (the peels are usually bitter), cut into 1" pieces and place in a medium-large bowl. Add the onions to the bowl.
Pour the vinegar brine over the hot potatoes and onions, and gently toss to coat the potatoes.
Let the potato mixture cool to room temperature. Or chill for a while.
Add the celery, eggs, mayonnaise and pickles (if using) and stir gently.