Classic Homemade Potato Salad
- Love What UEAT
- Jul 4
- 2 min read
Classic Homemade Potato Salad
We would like to share with you our family recipe for our classic homemade potato salad. A creamy potato salad that comes together rather quickly, with fork tender but still firm bite size potatoes cooked in water and white vinegar and an addition of crunchy vegetables.
By adding white vinegar to the water prevents the potatoes from becoming mushy. The acid in the vinegar gives the potatoes a protective “barrier”, keeping the potatoes firm and neat during the cooking process.
Another good reason for cooking the potatoes in a water-vinegar bath, it allows the tartness from the vinegar to permeate the center of the potatoes rather than sitting on the surface.
A delicious, creamy and tangy summer side dish great to accompany any barbecue or picnics!
INGREDIENTS: Serves: 6-8
Prep time: 30 minutes
Refrigeration time: 1-2 hours
3 quarts (approx 2 3/4 litres) water
1 1/2 cups (375 ml) white vinegar
10-12 medium size potatoes (peeled,rinsed,cut bite sized cubes)
2-3 medium sized carrots (peeled,rinsed and grated)
2-3 celery stalks (rinsed, finely diced)
Handful of celery leaves OR parsley (rinsed and minced) we used celery leaves
2 - 2 1/2 cups (approx 460 g - 575 g) mayonnaise
Salt and black pepper to taste
DIRECTIONS: Over stovetop
Note: Always start by preparing your vegetables
1. Peel, rinse your potatoes. Cut into bite sized cubes. To avoid the potatoes from browning, place them in a large bowl filled with cold water. Set aside.
2. Peel, rinse and grate the carrots. Set aside.
3. Rinse and finely dice the celery. Set aside.
4. Rinse and mince the celery leaves or parsley. Set aside.
5. In a large pot, over high heat, pour in the water and white vinegar. Bring to a boil.
6. Add in the cubed potatoes. Cook till fork tender (approx 15 minutes).
7. Drain and rinse the potatoes under cold water to stop the cooking.
8. Cool the potatoes by spreading them over a baking sheet lined with a clean tea towel before adding the mayonnaise.
9. Once cooled, add the potatoes in a large bowl along with the mayonnaise. Fold and coat the potatoes.
10. Add in the grated carrots, diced celery and the minced celery leaves. Sprinkle some salt and black pepper. Give it a nice evenly fold.
11. Transfer into a clean large bowl. Cover with a lid. Refrigerate a minimum of 1-2 hours before serving. This will allow the flavours to marry together, making it taste better.
The potato salad can be made one day in advance. Any leftover can be kept refrigerated for up to 5 days in an air tight container.
Hoping that you will give our family recipe a try along with a thumbs up 👍!
Nancy and Franca thank you for viewing this recipe,
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