Homemade Deli-Style Potato Salad Recipe
Image credit: Crouton Crackerjacks on Youtube
Crouton Crackerjacks on Youtube is one of my go-to recipe find websites, and this potato salad recipe is one of their best. It is super easy to make, yet it is still, hands down, the best.
Ingredients:
- 3 lbs. russet potatoes
- 2 large eggs
- 1/2 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 1/2 cups mayonnaise
- 1/4 cup white sugar
- 2 Tbsp sweet pickle relish
- 2 tsp distilled white vinegar
- 2 tsp prepared yellow mustard
- 1 1/2 tsp salt
- 2 Tbsp instant mashed potato flakes
Directions:
Prepare all the needed ingredients.
Clean and peel the russet potatoes. If you prefer the potatoes with skins on, follow your personal preference. This step is optional.
As soon as you finish peeling one potato, transfer it into your cooking pot with water.
Once the potatoes are all peeled, slice them up into ¾ inch square chunk pieces. Then, rinse them three to four times and drain completely to remove all the starch.
Heat a large pot over medium-high heat and drop in your drained potatoes. Pour cold water into the pot until it reaches about one inch over the top of the potatoes. Place the 2 large eggs in the pot to boil with the potatoes. Cover the pot with a tight lid and boil for 10 minutes.
Once it reaches a boil, stir gently, and test out some of the potatoes. Then drain and place them back in the pot. Remove the eggs and transfer them to a bowl with cold water. Once cooled, peel the eggs. Let the potatoes steam off and cool completely.
For the dressing, chop the onion and celery.
In a large bowl, combine 1 ½ cup mayonnaise, boiled eggs, ¼ cup white sugar, 1 ½ tsp salt, 2 tsp white vinegar, 2 tbsp of sweet, pickle relish, and 2 tsp of prepared yellow mustard. Mix all the ingredients until well combined.
Once combined, add in the chopped onions and celery and stir to combine.
Lastly, pour in the potatoes, mix until everything is well incorporated, and sprinkle on 2 tbsp of instant mashed potato flakes.
Cover the bowl with some plastic wrap and let the salad cool in the fridge for at least six to four hours.
Serve and have fun!
