KTINA'S POTATO SALAD
My Nana made the most delicious potato salad, which was a staple throughout the summer. I know she included pickle juice in hers, but I have taken to using fresh dill. I think leaving skins on may have been a factor of her arthritis in later years, but I love the texture it gives, not to mention it is less labor intensive. My supreme compliment came from my brother Mark, who said "better than Nana's". I hope you agree.
Ingredients
- 3 pounds red skinned potatoes skins scrubbed clean and cut into 1-2” cubes (8 cups)
- 3 Celery Stalks diced (1 cup)
- 1 small or ½ medium red onion cut into ½-1” dice (cut into sixths then sliced) –(1 cup)
- ¼ Cup fresh Dill chopped
- 1 Cup Mayonnaise
- 2 TBSP Red Wine Vinegar
- 1 TBSP Dijon Mustard
- 1 TBSP + 1 tsp Kosher Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place the potatoes in a medium stock pot and cover with 8 cups of water, making sure there’s at least 2” to the top. Add 1 TBSP salt and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes until they a knife is easily inserted but not mushy.
- Drain potatoes and return to the pan. Partially cover and allow to cool.
- While the potatoes are cooling, chop the onions and celery and place in a large bowl (large enough to add the potatoes and have room to toss).
- Whisk the mayonnaise, mustard, vinegar, 1 tsp salt, pepper and dill together to make dressing.
- Add the potatoes to the onion and celery. They should be warm, but not hot.
- Add the dressing and toss to blend.
- Take a large chef’s knife and run through the potatoes to break them up a bit.
- Refrigerate until ready to serve, at least 1 hour.
Notes
KTINA'S TIPS
- Skip the fancy potato gloves and just open a new scrubby sponge and use it to clean the potatoes then use it to wash the dishes.