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Shorecook's Potato Salad with Mayonnaise Dressing

The fantastic flavor of this potato salad is created by peeling the potatoes after they're cooked and mixing the ingredients while warm. Using golden potatoes makes this recipe special! Celery, bell pepper, and olives may be added if desired.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 5 minutes
Servings 8 people

Equipment

  • 1 Large Pot
  • 1 Colander
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Mixing Bowl

Ingredients
  

Main

  • 2 pounds Yukon Gold potatoes scrubbed
  • 2 teaspoons salt
  • 4 hard-boiled eggs chopped
  • 1 cup diced sweet onion
  • 1 ΒΌ cups mayonnaise
  • 2 teaspoons celery salt
  • ground black pepper to taste

Instructions
 

  • Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 30 minutes. Drain and set aside until cool enough to touch, but still warm.
  • Peel potatoes and cut into chunks. Place in a bowl and add eggs and onion. Mix in mayonnaise, celery salt, and pepper until well combined. Refrigerate until flavors have melded, about 1 hour. Serve chilled.

Notes

The choice of Yukon Gold potatoes is crucial here; their creamy texture holds up well without becoming mushy. Peeling the potatoes while still warm is key for better flavor absorption as they cool, ensuring the dressing penetrates deeply. Avoid over-mixing once the dressing is added to maintain potato integrity. For an enhanced flavor profile, consider adding a touch of Dijon mustard to the mayonnaise dressing, or a hint of fresh dill or chives for brightness. Ensure adequate chilling time; this allows the flavors to truly meld and develop.