Potato salad is a summer classic. I recommend making it the night before and letting it rest in the refrigerator before serving.
First, you’ll need to prep your potatoes. You’ll need about 2.5 lbs of potatoes. I would recommend red-skinned potatoes for this purpose.
Rinse and peel the potatoes and then cut them into bite-sized cubes. Place them in a pot of lightly salted water and simmer until you can insert a fork into one easily, but before they break when pierced – about 20 minutes in my experience. Drain, rinse, drain again, and set them aside to cool to room temperature or below.
Meanwhile, blend the following:
- 4 tbsp mayonnaise
- 2 tbsp horseradish mustard
- 1 tbsp vinegar (rice or apple cider are my preference)
- 1 tsp paprika
- 2 tsp dill
- 2 tsp celery seed
- Salt to taste
Once the potatoes are cool, toss them in the mixture until thoroughly coated. Cover and refrigerate until ready to serve, preferably a few hours to overnight.
