I used to love my mom’s potato salad, and it was always a treat when she made it for a party or family gathering. Since then, my taste buds have transferred their preferences to this amazing potato salad…sorry mom (but I still LOVE your chicken nuggets!). I made this to go with my slow cooker French dip sammies for Mother’s Day, and I thought it was awesome. Nate said there was something missing…but what does he know Kidding.
The blue potatoes were difficult to find; I finally found them at Trader Joe’s, and I had to buy two rainbow bags of potatoes and pick out the blue ones. Totally worth it visually! It was colorful and fun, plus it tasted super good. Of course, if you cannot find blue potatoes, or don’t want to go through the trouble, you could certainly just use another pound of the Yukon Gold potatoes.
This was a Food and Wine recipe, and I generally always trust them. I was a bit thrown off by cooking the potatoes and then peeling and cutting them. However, I trusted Food and Wine. It worked out, but honestly, next time, I’ll peel, cut, then cook the potatoes. It’s really a pain in the butt to peel cooked potatoes!
But, again, the trouble was worth the reward. The sweet relish gave the salad a nice flavor, but wasn’t too overpowering. I could have used more black pepper, but didn’t want to overwhelm any guests, namely, my mother
I would definitely make this again for another party, but not just for Nate and myself. It makes a lot!
Two-Tone Potato Salad
Source: Food and Wine
1 pound small blue potatoes, scrubbed
4 pounds medium Yukon Gold potatoes, scrubbed
2 cups mayonnaise
juice of 2 lemons
1/3 cup sweet pickle relish
1-3 oz jar pickled cocktail onions, drained and thinly sliced
2 tsp kosher salt
2 tsp fresh dill
3/4 tsp freshly ground pepper
2 large celery ribs, cut into 1/4-inch dice
1/2 cup minced red onion
1/2 cup minced chives, plus more for garnish
smoked paprika and lemon wedges for serving
1. Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water. Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blue, 20 minutes for the Yukon Golds. Drain the potatoes and let cool at room temperature. It’s best to spread out potatoes on a baking sheet to cool, otherwise the heat from the potatoes will continue to cook them, making them overcooked and hard to handle. Once cool enough to handle, peel potatoes and cut into 1/2-inch dice.
2. In a large bowl, whisk the mayonnaise with the lemon juice, relish, cocktail onions, salt, dill, and pepper. Fold in the potatoes, celery, red onion and 1/2 cup of the chives. Refrigerate the potato salad until cold.
3. Spoon the potato salad onto a platter and garnish with chives and paprika. Serve cold or slightly chilled with lemon wedges.