Loosely based on a recipe for Sally Bell Kitchen's potato salad (not *the real* recipe) this is some damn fine potato salad fit for any occasion. I think Sally Bell makes theirs with smaller, red or gold potatoes (and more sugar—bless them), but I prefer a creamier mashable texture so this calls for Russets. I also think mashers soak up flavors better which makes for a more robust tasting salad if left to "rest" overnight in the fridge. Feel free to triple the sugar to sweeten the deal, and/or chop up the egg whites and a few sweet pickles
to add more texture and flavor to the end mix since you'll be fussing with them anyway. I've had some folks say they prefer it with the egg whites and pickles added.
- 6 Russet potatoes, peeled and cubed into hefty bite sizes
- 4 hard-cooked egg yolks
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 3 tablespoons sweet pickle juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1/8 teaspoon ground celery seed
- 1 teaspoon sugar
- 1 small onion, chopped
- 2 ribs celery, sliced thinly
Put the potatoes into a large pot and fill with water until the potato cubes are covered, leaving a few inches between the waterline and rim of the pot for boil-space. Cook on high until potatoes begin to boil, then generously salt the water and reduce heat to keep the pot at a gentle boil. Cook for 8-10 mins; you'll know they're done when they're tender enough to cut through easily. Drain with a strainer and let them sit for a bit to evaporate steam and excess moisture. They'll also keep their shape better if they've totally cooled before dressing.
While the taters are cooling, mash egg yolks in a large bowl. Incorporate the yolks into the mayonnaise, and then add the mustard, sweet pickle juice, salt, pepper, ground celery seeds and sugar. One you've got your dressing nice and creamily mixed, add the onions, celery and potatoes and mix 'til the whole lot looks evenly coated and so delish you can barely stand it!