Image source: https://www.flickr.com/photos/preppybyday/5076302063/
Introducing the Best Potato Salad You will ever eat! This is a fabulous recipe for Memorial Day or any time of year. You will want to make enough for leftovers, because once you taste it, you’ll want more. It has an incredible flavor!
Potato Salad
Approximately 10 servings
Ingredients:
- 1 ½ lbs. Small Red Potatoes (boiled, diced)
- 1 ½ lbs Yukon Gold Potatoes (boiled, diced)
- 1 16 oz. Can of Chicken Broth
- 1 Tbl Garlic Powder (or 2 fresh garlic cloves chopped)
- 3 Tbl Kosher Salt (2 Tbl, 1 tsp, 2 tsp)
- 1 cup Mayonnaise
- ½ Tbl Dry Ranch Dressing Mix
- ¼ cup Buttermilk
- ¼ cup Sour Cream
- ¼ cup Heavy Whipping Cream
- 2 Tbl Dijon mustard
- 2 Tbl Whole-Grain Mustard
- 1 Tbl Dried Dill Weed (twice amount if fresh)
- 2 tsp Mixed Peppercorns (freshly ground, divided)
- 2 Tbl Bleu Cheese Crumbles
- ½ cup Chopped Celery (sliced thin)
- ¼ cup Chopped Red Onion (if strong use ½)
- 3 Green Onions (chopped)
- 2 Baby Sweet Peppers (diced)
- 2 Eggs (boiled & diced)
Place the Potatoes and 2 Tbl Kosher Salt in a large pot of water, garlic and chicken broth and bring to a boil. Then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
*Tip: Save your potato water to use while making bread, biscuits, or pizza dough! It adds moisture and flavor! I freeze it in Ziploc sandwich bags & thaw as needed.
Meanwhile, in a small bowl, whisk together the Mayonnaise, Dry Ranch Dressing Mix, Buttermilk, Sour Cream, Heavy Whipping Cream, Dijon Mustard, Whole-Grain Mustard, Dill, Salt, Pepper, and Bleu Cheese. Set aside.
When the Potatoes are cool enough to handle, peel and cut them in chunks, quarters or in half, depending on their size. Place the cut Potatoes in a large bowl. While the Potatoes are still warm, pour enough dressing over them to moisten. Add the Celery, Red Onion, Green Onions, Salt and Pepper. Toss well. Add Eggs and gently toss, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
This is great to make ahead and have ready to go. This is one of my family favorites! Try it and you’ll never go back to your old recipe or store bought potato salad
Author: Ann King
Kansas City Bone & Joint Clinic
Ann works in our office in the insurance and pre-certification department. She is experienced in catering and restaurant management and is also our lunch program organizer.