BEST POTATO SALAD RECIPE | how to make potato salad easy, healthy and delicious!


– I was fortunate to grow
up in Southern California, and many of my childhood memories are from happy days spent at the beach. We pretty much lived at the
beach during the summer months, and my mom would whip up her
famous potato salad recipe, store in a big cooler that
we would take with us, so that we could enjoy it
sitting under a beach umbrella under the sun. Now, if we were careful
enough not to get sand in it, it was super tasty and
it’s the same recipe that I have now been making
for more than 20 years, and I’m happy to share it with you today. Unlike most potato salad recipes that are pretty beige and bland looking, this one has quite a bit
of color and texture, and that’s because it’s a
combination of red potatoes, hard boiled eggs, celery,
radishes, green onion, dill, and mayonnaise. It’s creamy, has a nice
little crunch to it, and it’s the perfect salad
recipe to take with you to the beach or to serve up as a side dish for all of your outdoor
parties and barbecues. So, let me show you how to make it. To make the best potato salad recipe, you need to choose the right potatoes, and I recommend red or white new potatoes. They’re creamy, lower in starch, and hold together well after cooking, so you don’t end up with
a mushy potato salad. And of course, I like the red potatoes, as it just adds more color. You definitely want to stear
clear of russet potatoes, and I explain why on the full recipe post. So, fill a pot with water and then place your potatoes in the water. Turn the heat to high
and bring that to a boil. While you’re waiting for the
potatoes to come to a boil, fill another pot with water, and we’ll use this for the eggs. Once your potatoes are boiling,
you can salt the water, but remember to never salt
until the water is boiling, otherwise the salt will
pit the bottom of your pot. Then, reduce the heat to a simmer and set the timer for 20 minutes. After the other pot has come to a boil, reduce the heat to low and carefully transfer
your eggs with a skimmer. Once the eggs are in the pot, turn the heat back up to high, and cook them for 12 minutes
for perfect hard boiled eggs. While the potatoes and eggs are cooking, get an ice water bath ready. After 12 minutes, remove
the eggs from the pot and transfer them to the ice water bath, so that they immediately stop cooking. Then once your other timer has gone off, use a fork to poke one of your potatoes to make sure it’s fully cooked. Your fork should go through fairly easily, but you do want a little resistance, because if your fork just
slides right through, your potatoes will end up really soft and likely fall apart more in the salad. Transfer the potatoes
to the ice water bath, just to blanch them, and then transfer both the
eggs and potatoes to the fridge to cool completely. So once everything is cooled, we can start to dice it up. Cube the potato into
about 1-inch sized pieces and add it to the mixing bowl. I know some people like
to cut their potato first, then boil when they make potato salad, but I like to cut my
potatoes after boiling, as I find that they hold up better and don’t seem to get as waterlogged. Next, dice up your hard boiled eggs and add those to your
mixing bowl, as well. You’ll notice there’s no
green tinge around the yolk with my eggs, which means
they’ve been perfectly boiled, and I’ve got a separate
video for how to make perfect hard boiled eggs, if you happened to miss that. Slice up three stalks of celery and four green onions
for that delicious crunch and bright pop of green
color in the potato salad. I cut the celery length-wise first for more bite-sized
pieces, then slice it up. (upbeat music) And now, for the ingredient
that I think makes my mom’s potato salad recipe the best, and that’s radishes. These little radishes
add such amazing flavor to the potato salad, so just slice the tail
and stem off the radish and use a box grater to grate them up. But, do be careful as
radishes are quite small, and you wanna keep all
of your fingers intact. Add about a tablespoon of chopped dill for that fresh herb flavor, and then add one cup of mayonnaise, a quarter-teaspoon of black pepper, and half-a-teaspoon of sea salt, and then gently stir it all together until it’s creamy and well combined. (upbeat music) This potato salad will last
for about three to four days in the fridge and it
really does get better after the flavors have
all melded together. But I can tell you from
firsthand experience, that there’s rarely any leftovers, because it gets devoured right up. For the printable version
of this potato salad recipe, make sure to visit my
website, downshiftology.com, and if you loved the video, make sure to hit that subscribe button and give it a thumbs up, and I will see you guys again next week with a tasty new recipe. (upbeat music)