This is the best Potato Salad. It’s rich. It’s creamy. The secret? The creamy goodness of our organic Classic Mayo. Plus, it goes great with everything from BBQ pulled pork and smoked ribs to hot dogs and burgers.
MAKES 4 SERVINGS
WHAT YOU NEED
1 1/2 pounds Yukon gold potatoes or sweet potatoes
coarse salt and ground pepper
2 tablespoons cider vinegar
½ red onion, finely chopped
¼ cup chopped fresh parsley
2 ribs celery, finely chopped
½-1 cup Tessemae’s Mayonnaise
WHAT YOU DO
- Scrub the potatoes and cut them into 1 inch pieces. Place them in a large pot and cover with cold water by an inch. Season with salt. Bring just to a boil, reduce to a simmer and cook until the potatoes just tender when pierced with the tip of a knife, about 10 minutes. Drain the potatoes in a colander.
- Combine vinegar and onion in a large mixing bowl. Add the hot potatoes and season with salt and pepper. Let cool at room temperature tossing once or twice, or refrigerate to cool. Add the parsley, celery, and ½ cup Mayonnaise to the cooled potatoes. Gently mix to combine, then serve, or cover and refrigerate up to one day. For the creamiest potato salad, just before serving, stir in additional Mayo.
- Mix ins: Swap in our Habanero Mayo! Or, stir in… other tender herbs like tarragon or basil, pickles, bell pepper, cucumber, or even Dijon mustard.