My mother would argue with me over the title of this post because she and I have completely different opinions on what makes a potato salad "good." She prefers hers more "mushy" and heavy on the mustard. I like my potatoes a bit firmer and give me all the mayo. This "best potato salad" trick I learned, though, would work for either of our palates. It comes down to one thing: the eggs. Not the mayo, the mustard, or the consistency of the taters. It's all about the eggs.
We went to a graduation party last month. I was in the kitchen talking while Mark fixed his plate. As soon as I joined him and sat down, he told me, "you have GOT to try this potato salad." I did (because, duh, I'm Brandi and I love me some potato salad) and it was oh.so.good. We asked who made it and turned out it was Kathy. I asked her for her recipe right away.
"Oh, it's nothing to do with the recipe. It's the eggs. Use one egg for every potato."
The next time I made potato salad, that's what I did. Well, actually, I was using baby reds and since they were smaller than the Russet potatoes she used, I did one egg for every two small potatoes. It ended up being the same potato-to-egg ratio. And you know what? The potato salad was AMAZING. I whipped up another batch of it last weekend and it was declared, "sweet love," "wow," and "that potato salad is awesome!"
FYI: I don't think it's possible to take a good picture of a potato salad!
Here's my recipe but, really, it's more the method than the recipe. It's all in the eggs!
8 baby red potatoes, scrubbed and cut up (I keep the skin on)
4 boiled eggs, chopped
1 onion, chopped
1 red pepper, chopped
MAYO! (I never measure, I just keep adding it until I feel I have a good consistency)
Dill relish, about a tablespoon or so
Salt and pepper
Boil potatoes until just done. Allow them to cool -- I usually stick them in the freezer for a bit. Combine potatoes, eggs, onion, red pepper, relish, and mayo. I add the mayo in a little at a time until I have the right consistency. You could also add a squirt or two of mustard. Sometimes I do, sometimes I don't. Season with salt and pepper. Serve it up and wait for the compliments to roll in! ;)
It's all in the eggs!