All the good people of the world are out there snacking on almonds or apple slices or dried seaweed to keep themselves awake. I’m over here doing complicated taste tests to see whether the new Xtreme Sour Airheads beat out regular Sour Patch Kids (spoiler alert: definitely. And now my tongue has reached that state of rawness that only a true sour candy lover knows. It’s always worth it). But I’m powerless in the face of a road trip. We are heading to Colorado to get together for a reunion near Rio Grande National Forest. It’s a 2 day drive. That means 2 days of candy and cheese puffs. Just look at how creamy it is! So I texted Aunt Joy for the recipe. Here’s what she sent me: PotatoesBoiled eggs¼ cup mayo¾ cup miracle whipmustard The charlatan in me started to get nervous. How many potatoes? How many eggs? Is it really that simple?? Ahhh So instead of adding raw onions, I boiled a chopped onion along with the potatoes. I swear by this method! It’s how my Aunt Shirley gets a ton of flavor in her Famous Creamy Mashed Potatoes. It works like a charm. Here’s the next thing I love about this potato salad: the potatoes are the PERFECT size. Too often when I eat potato salad, the potato chunks are huge. Then your whole mouth is full of bland potato and no dressing. I like LOTS of dressing. Beautiful, mayonnaisey dressing. Here’s my secret. I roughly chop the potatoes, boil as usual, then…I push them through a wire cooling rack. My cooling rack has half inch squares. But I’m sure any cooling rack would give you the uniformity we’re going for. Aunt Joy called for Miracle Whip in her recipe, but I didn’t have any when I tested this the first time. Miracle Whip is basically just mayonnaise with sugar in it, so I added the sugar myself. It really takes this potato salad to the next level. I promise it’s not weird. I was confident it would be delicious because I just made this macaroni salad a few weeks ago, and it also called for 1/2 cup of sugar. I’m in love. I took this potato salad to a family get together and we scraped the bowl clean. You should have seen the looks on their faces when I told them I put sugar in the potato salad. Totally shocked. There are 9 eggs in this salad. Now you don’t have to be “that person” who’s digging around for the goodies in the salad. I love to steam my eggs, it makes them so easy to peel. Facebook | Pinterest | Instagram
What potatoes are best for potato salad?
I love using russet potatoes for potato salad. They’re starchy, so they absorb dressing really well. This potato salad is all about a thick, creamy dressing. If you’re looking for a substitute I recommend Yukon Gold. They’re a great all-purpose potato.
Push your potatoes through a cooling rack. I know it sounds odd, but it gives you evenly sized potatoes – no giant pieces you can’t fit in your mouth! Add lots of eggs. Don’t be making your friends and family hunt through the potato salad to find the treasure! Eggs make potato salad rich and creamy. Don’t be shy about the seasonings. Potatoes are great, but they need a little oomph. We’re adding mustard, full-fat mayonnaise, plenty of sugar, and enough cayenne to flavor the potato salad without making it spicy.
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