By Popular Demand

I confess, I’m not very good when it comes to making potato salad. I either overcook the potatoes, thereby creating a mashed potato gloopy mess, or I undercook them and end up with a potato salad where the potatoes are crunchier than the celery.

Neither option is particularly appetizing.

In the 18 years since I moved out of my parents’ house, I’ve tried many potato salad recipes trying to find “the one”. Most of the ones I’ve tried lead Matt to the reaction of, “You don’t have to make this one again.” Which in husband-speak is the equivalent of “Yuk. I sure hope I’m not stuck eating all the leftovers of THIS experiment.”

But this one received rave reviews from my husband. And, amazingly enough, I have made it more than once, which if you know anything about my cooking habits means it’s a favorite. What I love most about this recipe is it uses new potatoes, which I can manage to cook correctly – and thus keep the crunch in the celery and not in my potatoes.

New Potato Salad

Prep time: 30 minutes

Yields: 6-8 servings

6-8 new potatoes (enough to yield 6 C when cooked and cubed)

1 C celery slices

1/2 C chopped onion (white works best, but you can also use red)

1/3 C chopped sweet pickle

1 C mayonnaise

2 eggs

salt, pepper, and paprika

Cut potatoes into cubes and place in a large pot of boiling, salted water. Boil, covered, for 20-25 minutes, or until potatoes are soft enough to prick with a fork. Drain and rinse with cold water. Allow to cool slightly.

While potatoes are boiling, place eggs in a saucepan and cover with 1″ of water. Bring to a boil, then remove from heat and let stand 15 minutes. Immediately run under cold water. Remove shell and use egg slicer to chop into small pieces.  While the eggs and potatoes are cooking, prepare the celery, onion & pickle.

Combine vegetables, pickle, egg, and mayonnaise; mix lightly. Season to taste. Chill.