Servings: 8 people
Equipment
Ingredients
Potatoes
- 3 lbs Small Red Potatoes
- 9 Cups Cold Water
- 2 Tbsp Kosher Salt
Dressing
- ¼ Cup + 1 Tbsp Mayo
- 1½ Tbsp Dijon Mustard
- 1 Tsp White Granulated Sugar
- 1 Tbsp Apple Cider Vinegar
- 1 Small White Onion or ½ large white onion
- 3 Sprigs of Green Onions just the green part
Instructions
Prepare & Cook Potatoes
- Wash and dry potatoes well. Remove impurities such as stems and dark spots with a pairing knife.
- Chop potatoes into approximately ½ inch cubes. Make sure cubes have similar thickness so they cook evenly.
- Add to a large pot and cover with 9 cups of cold water.
- Add 2 Tbsp of kosher salt and stir until dissolved.
- Set the timer for 22 minutes and bring to a boil. Cook until the timer beeps or until the potatoes are fork tender.
- Once boiling, stir gently, moving the top potatoes towards the bottom of the pot for even cooking.
Prepare Dressing
- In the meantime, let's prepare the dressing. In a large bowl, combine mayonnaise, apple cider vinegar, dijon mustard, paprika, and sugar.
- Cut the onion in half so that the root is split in half. Place onion flat-side down and place the knife on the opposite side of the root and thinly slice the onion. Add to large bowl with the dressing and toss.
- Thinly slice the green part of green onion at a diagonal and add most to the dressing, reserving a small handful for serving.
Combine
- Check on potatoes. Once fork-tender, pour potatoes into colander and drain out the water. Set aside to cool and dry for 10 minutes.
- Once potatoes are dry, 5-6 cubes into the dressing to function as a thickener. Add the remaining potatoes to the dressing and gently toss.
- Let cool for additional 30 minutes. Cover with plastic wrap and refrigerate until serving.
- Add to serving dish and top with remaining green onions. Enjoy!
Notes
Storing Instructions
For the best quality and safety, store in refrigerator and consume the potato salad within 3-5 days.
Nutrition
Serving: 1cup
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