Summer is potato salad season
Does anything say summer more than potato salad? (Okay, maybe ice cream, popsicles, shorts, sandals, suntan lotion – you get the idea…)
I have a true love affair with potatoes, particularly the red skinned variety and therefore redskin potato salad. Also, I believe that everyone should have at least one “go to” potato salad recipe that they love and can rely upon. (I have three, at last count)
There are many different potatoes and ways to make the dressing, and you might have your own preferences, but here are mine:
Ingredients for Red Skin Potato Salad
Potatoes: I use red potatoes, baby-sized if possible. The reason? It’s such a bother to peel potatoes! I leave the thin red skins as part of the salad. (Maybe this should be called Classic Potato Salad – Lazy Style.)
Eggs: Yes, mandatory for me. I use a ratio of 3 eggs to 2 pounds of potatoes.
Celery: Some feel this is optional, but I like the crunch.
Onions: I do not include onions (personal preference) but you can easily add some as preferred.
Dressing for potato salad
There are so many ways people make the dressing! Mayo is the base, some add yellow mustard and many variations of spices. I simplify all that and just use mayo, Italian salad dressing, salt and pepper. Simple! Works every time.
Cook the potatoes and eggs
To start, prepare your potatoes by cleaning them well, then cut into equal-sized pieces. Note: you are not making these bite-sized, just uniform in size so they cook evenly. I take the smallest potato in the bunch and cut it in half. This then becomes the approximate cooking size for all the rest. Similar small ones will be cut in half, large ones in fourths.
Place potatoes in a large pot of water, salted (1 TB), on your stovetop. All potatoes should be underwater. Turn heat on high and bring the water to a boil. Then turn the heat down to keep the water simmering. Simmer for about 15 minutes. Take a sharp knife and pierce a few pieces to check “doneness.” If the knife cuts easily, your potatoes are done. Larger pieces might need another 5 minutes or so. You want the potatoes to be cooked through but not mushy.
Boil the eggs in a separate pan for 10 minutes.
Once potatoes are cooked, drain them in a colander. Fill the pan you used for boiling with very cold water (add ice), then place the potatoes in the cold water to stop the cooking. You can also submerge the boiled eggs in this ice water to cool them down (it makes them easier to peel.)
Mix the potato salad dressing
In a small bowl, mix the mayo, Italian dressing, and salt and pepper until smooth; set aside.
Put the potato salad together
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place in a large bowl. Peel the eggs, then cut them into bite-sized cubes. Dice the celery. Add eggs and celery to the bowl with the potatoes.
Pour the dressing into the bowl and stir gently until all ingredients are evenly distributed.
Serve with all of your summertime meals! Maybe with some Juicy Lucys!
Redskin Potato Salad
- 2 lb red potatoes
- 3 eggs
- 1 rib celery diced
- ½ c light mayonnaise
- 1 TB Italian dressing
- ½ tsp salt
- 1/8 tsp pepper
- Boil potatoes in salted water for 15-20 minutes until done.
- Boil eggs in water for 10 minutes.
- Drain cooked potatoes and immerse in ice water to halt the cooking process.
- In a small bowl, mix the mayo, Italian dressing, and salt and pepper until smooth; set aside.
- Once they are cool enough to handle, cut up the potatoes into bite-sized pieces and place in a large bowl. Peel the eggs and cut them up; dice the celery. Add eggs and celery to the bowl with the potatoes.
- Pour the dressing into the bowl and stir gently until all ingredients are evenly distributed.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
More summer salad ideas
You can make a patriotic version of this redskin potato salad with Red White and Blue Potato Salad.