Duke's Old-Fashioned Potato Salad
Starters & Snacks
Potato salad, a classic staple at summertime potlucks, picnics, and parties, would be incomplete without the addition of a creamy, tangy mayonnaise. While the potatoes are the star of the show, the mayonnaise is what pulls the entire production together. Though some recipes will change the types of potatoes or the seasonings, there’s one thing no one should ever change: the addition of a dollop of Duke’s Mayonnaise.
The ingredients in this recipe – which include pickle relish and paprika for added zest – work in perfect harmony, with Duke’s accenting each ingredient’s distinct flavor. When combined with Duke’s creamy tanginess, all the ingredients in potato salad taste better, no matter which version of potato salad you decide to make. Whether you are bringing a bowl for a barbeque, packing your picnic basket, or creating the perfect summertime meal for your friends and family, Duke’s Old Fashioned Potato Salad – or any potato salad made with Duke’s, for that matter – will always be a hit. Just be sure to anticipate all the questions you’ll get – the second people taste it, all they will want to know is what makes your potato salad taste so good.
2 lbs. equal-size boiling potatoes, such as New or Yukon Gold
3 Tbsp. cider vinegar
¾ cup chopped celery
½ cup sweet pickle relish
½ cup chopped green onion
½ tsp. Sauer's Black Pepper
¼ tsp. salt
Pinch of Sauer's Paprika
Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
Drain in a colander and cool slightly.
While potatoes are cooling, whisk together vinegar and salt to taste in a large bowl until salt is dissolved.
When potatoes are just cool enough to handle, peel if desired, cut into 1-inch pieces, adding to vinegar mixture and tossing gently to combine.
Let cool to room temperature, then add remaining ingredients, salt and pepper to taste and stir gently to combine.
Sprinkle with paprika. Serve at room temperature or chilled.