Potato Salad is certainly a dish up for debate. Some like it warm, many prefer it cold, I like it most at a barbecue where it could be considered sun-kissed (aka suspiciously "room temp", not necessarily recommended). This one is simple and best enjoyed after a few hours of marinating. The vinegar begins to almost pickle the onions, dialing down the sharp onion flavor and keeping them crisp. Our Onion Herb Dip Mix takes care of the seasoning for you, but you can combine a variety of dried herbs and powders to make it your own. Perfect to pack up for your next beach or picnic. Enjoy!
Makes 4-6 servings
- 1 pound potatoes, Yukon Golds or fingerlings
- 3-4 stalks celery
- 1/2 red onion
- 1/2 cup mayonnaise, or dairy-free alternative
- 2 tablespoons vinegar, Apple Cider or White Wine will do
- 1/2 tablespoon whole grain mustard
- 2 teaspoons salt + more for boiling
- 1/2 packet SKORDO Onion Herb Dip Mix
- 1/4 cup minced chives
- In a medium pot filled with cold water, add your potatoes and some salt. I am pretty aggressive with my salted water (a touch more than I would for pasta) but use your discretion! Boil until fork-tender and transfer to the fridge to cool completely.
- Thinly slice your red onion and your celery. When cooled, dice your potatoes into bite sized chunks.
- In a small bowl add your remaining ingredients. Whisk to combine. If your mayo container is running low; add the vinegar, mustard, and seasoning right to it then shake to combine.
- Combine your potatoes, onion, and celery. Pour over your dressing. Mix + Smash your salad until evenly coated. Chill for 2 hours or overnight.