Simple potato salad recipe help

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You want it for your palate or the crowd?

Look in the Recipe Book above. There is a good one with options as to ingredients.

JuSt go to jambalaya shop or some place like that and get a gallon to go

I think this is more of what I am looking for.thanks chedballz

Mine is about this but I like diced onion, Blue Plate and I put both a bit of sweet and dill relish.

I also put a few capfuls of white vinegar. I like a bit of tartness not sweet.

This is a good recipe that I have tried and really like.

All-American Potato Salad

2 lbs Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1 1/2 tsp table salt
3 Tbs dill pickle juice, PLUS
1/4 cup finely chopped dill pickles
1 Tbs yellow mustard
1/4 tsp ground black pepper
1/2 tsp celery seed
1/2 cup mayonnaise
1/4 cup sour cream
1/2 onion, red small, finely chopped
1 rib celery, finely chopped
2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)

1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes.

2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

Servings: 4

Author: America's Test Kitchen
Source: Cook's Country #9 Jun/Jul 2006

Author Notes
Why this recipe works:
For our flavorful All-American Potato Salad recipe, we decided to use firm-textured Yukon Gold potatoes because they hold their shape after cooking and won't turn mushy in the salad. Our recipe benefited from the sweetness of an unexpected ingredient: pickle juice. We drizzled the still-warm potatoes with a mixture of pickle juice and mustard. The hot potatoes easily absorbed the acidic liquid and tasted seasoned through to the middle.
Make sure not to overcook the potatoes or the salad will be quite sloppy. Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes. If the knife inserts easily into the potato pieces, they are done.

You welcome. I like relish, celery diced onion and stuff like that in mine, even had it with bacon bits. Its good but if you cooking for a large group, go as plain as possible. Also, the mayo and mustard ratio may be a little off, may need a little more or less.

Sounds like the Sysco/Costco version that many places (such as Voodoo BBQ) use -- I think it's sour cream and not mayo, or maybe a combination of both. It's called "loaded baked potato salad"

Made a 5# batch today off of some suggestions.
5# russet potatoes
6 eggs
1.5 cups of mayo
1.5 tbsp of zaterains seasoning
1/4 tsp of black pepper
1/4 tsp of red pepper
3/4 tsp of dill weed seasoning
1/8 cup of mustard


Everyone said it was good, nothing overwhelming.