I give Tyler Florence credit for inspiring me with this potato salad. I made his recipe in the past, and after watching another video he did, I made the salad a bit different and simpler. He boils his potatoes with the skins on, whole. His theory is that you keep the flavor of the potato intact when you cook them in the skins. Once you break the skin, you start releasing the flavor.
I have had raving compliments for this salad. I really like making it fresh and serving it warm rather than cold, out of the refrigerator.
Perfect Potato Salad
This recipe makes a large serving (12+ servings) for a party or entertaining, so be sure to adjust your portions if you do not want such a large portion.
5 lbs. potatoes (I used half red and half Yukon), whole with skins on
3/4 cup dill pickles, chopped
Handful of fresh parsley, chopped
2 cups mayo
1/2 cup dijon mustard
salt and pepper
Scrub potatoes and put them in a large pot with salted water, to cover. Remember, the potatoes are whole, with the skins on.
Cook potatoes on medium high heat and boil until the potatoes are soft all way through and can be pierced with a fork.
Drain potatoes and let cool.
While the potatoes are cooling, you can mix the pickles, parsley, mayo, and mustard.
When potatoes are cool, crush them into pieces with your hands. No need to cut them! They will look rustic and rough.
Season the potatoes with salt and pepper. Stir in the rest of the ingredients.
You could garnish it with chives, if you’d like.
If you don’t like pickles, you can omit them and add something else, like boiled eggs or celery.
Have fun and enjoy!