Everyone has their favorite potato salad recipe and here’s mine. This one’s a bit different than most due to the addition of sugar and vinegar to the potato boiling water and the steaming of the onions with the heat from the drained potatoes. Steaming the onions with the hot potatoes softens and sweetens the onion while infusing the potatoes with flavor. The addition of green onion at the end brightens things up.
- 2 lbs. russet potatoes peeled and cut into ¾ inch to 1 inch cubes
- 2 Tablespoons sugar
- 2 Tablespoons sea salt or Kosher salt
- 3 Tablespoons white wine vinegar
- 2 stalks celery chopped
- 1 medium onion chopped
- 2 green onions thinly sliced (reserving about ¼ for garnish)
- ¼ cup sweet pickle relish
- ¾ cup mayonnaise
- Sea salt or Kosher salt and ground black pepper for seasoning
- Place the chopped onions (not the green onion) in a large bowl.
- In a large pan (such as a chili pot or dutch oven), add 2 quarts of water, 2 Tablespoons of salt, 2 Tablespoons of sugar, two Tablespoons of vinegar and the potatoes.
- Bring to a boil, reduce heat and simmer until the potatoes are the desired tenderness — about 12 to 15 minutes. Be careful not to overcook the potatoes or they will go mushy when mixed with the dressing. Fish one or two potato pieces out and sample them to see if they are done to your liking.
- When the potatoes are done, drain them in a colander and immediately place the hot potatoes in the bowl with the chopped onions, drizzle a tablespoon of vinegar over the potatoes, and toss the potatoes with the onions.
- Cover the potatoes and onions with plastic wrap to let the onions soften and allow the potatoes to cool — about 30 minutes.
- When the potatoes are cool, combine the celery, green onions, pickle relish and mayonnaise and gently fold the dressing into the potatoes.
- Season with salt and pepper to taste.
- Cover and refrigerate for 30 minutes to one hour before serving. Gently stir before serving and garnish with the reserved green onion.