Bernadine Davis' Potato Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the whole, unpeeled potatoes in a large pot and cover with cold water by at least one inch.

   Ca. 2 min.

2. 2

   Bring the water to a boil, then reduce the heat to maintain a steady simmer. Cook until the potatoes are tender when pierced with a fork, about 25-30 minutes.

   Ca. 30 min.

   Kokkens note: Cooking the potatoes whole and with the skin on prevents them from becoming waterlogged.

3. 3

   While the potatoes cook, place the eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from the heat, and let it stand for 12 minutes.

   Ca. 15 min.

   Kokkens note: This method for hard-boiling eggs helps prevent overcooking and the greenish ring around the yolk.

4. 4

   Drain the hot water from the eggs and transfer them to a bowl of ice water to cool completely before peeling and roughly chopping them.

   Ca. 5 min.

   Kokkens note: The ice bath stops the cooking process and makes the eggs easier to peel.

5. 5

   In a medium bowl, whisk together the creamy salad dressing, prepared yellow mustard, sweet pickle relish, and granulated sugar until smooth.

   Ca. 3 min.

6. 6

   Once the potatoes are cooked, carefully drain them in a colander. Let them rest until they are cool enough to handle, about 20 minutes.

   Ca. 20 min.

7. 7

   Peel the cooled potatoes with your fingers or a paring knife, then cut them into bite-sized cubes.

   Ca. 10 min.

   Kokkens note: The skins should slip off easily from the cooled, boiled potatoes.

8. 8

   Transfer the cubed potatoes to a large mixing bowl. Add the chopped eggs and pour the dressing over everything.

   Ca. 2 min.

   Kokkens note: Adding the dressing while the potatoes are still slightly warm helps them absorb more flavor.

9. 9

   Gently fold all the ingredients together until evenly combined, being careful not to mash the potatoes. Season with the seasoned salt and black pepper.

   Ca. 2 min.

   Kokkens note: Use a large rubber spatula for gentle folding to keep the potato chunks intact.

10. 10

    Cover the bowl and refrigerate the potato salad for at least one hour to allow the flavors to meld together before serving.

    Ca. 1 t.

    Kokkens note: The flavor improves significantly after chilling, so don't skip this step.