I never eat potato salad, or macaroni salad for that matter. I grew up around store bought version that seemed really gross considering I don’t like yellow mustard and I detest relish. Ewww!!
Finally two years ago, my sister Renee brought some potato salad to my dad’s house for one of our family pot-luck type gatherings. I didn’t see any gross relish in the salad and decided to be a big girl and give it a try. After all it had been years since my last near gag from potato salad. Guess what. It was delicious! I couldn’t stop eating the potato salad. I got Renee’s recipe so I could make my own batch. But, to my dismay, Rene used pickle juice (ewww again) and there was no way I was buying a whole jar of pickles just for the juice. So I passed on potato salad.
Then last July I wanted to make the dish for Thing 1’s 2nd birthday party. I scoured the internet for an acceptable recipe base and began cooking. Everyone loved my potato salad! Especially me…the most important critic. Hooray!! I made the potato salad for Thing 2’s 1st birthday to the same reaction. So today I give you the only potato salad recipe I like. Oh…and it just happens to be Gluten-Free too.
- 7 to 8 medium red potatoes, peeled and cut into ½″ cubes
- 1½ cups mayonnaise
- 1 tablespoon cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- 6 hard-boiled eggs, peeled and rough chopped
- Bring a large pot of water to a boil. Cook potatoes in boiling water until fork tender. Drain and set aside to cool a little.
- In a large bowl, combine mayonnaise, vinegar, mustard, salt, pepper, and onion powder until a smooth dressing forms.
- Add potatoes to the dressing and stir to coat potatoes. Add chopped eggs. Gently fold eggs into the salad. Chill for at least 1 hour before serving.