Not your Mama’s potato salad, not my mama’s and that’s the point! It also won’t take you half the day to make.
I don’t think there is a bigger debate within families of who’s mom or grandma has the best potato salad. My Mother In Law won’t even eat potato salad if it’s not her’s. But to me, my grandma’s potato salad is the best although this is not my grandma’s potato salad, not at all. The only downside with my grandma’s potato salad is that it takes half a day to make and I don’t always have everything on hand to make it. Even my Mother In Law spends most of the day just to make her potato salad. With twin boys running around I don’t have time to spend hours making a side dish. One afternoon, I forgot I needed to bring a potato salad to a pot luck that I had promised to make. There was no way that I was going to be able to make my grandma’s in the time I had. I boiled some potatoes and winged it.
Basically added my favorite flavors and my favorite (and underrated) herb and got this recipe that turned out to be a hit! It wasn’t like anyone’s grandma’s potato salad so there wasn’t that comparison and disappointment that it wasn’t. Not only was it a hit it also took next to no time. To save even more time, once I boil the potatoes I lay them on a cookie sheet and stick them in the freezer for about 15 minutes. Since it’s the 4th of July, I tweaked my normal recipe by changing out the potatoes. I usually use only red potatoes, but to make it more festive, I added Yukon gold potatoes and purple potatoes. I love that I can find purple potatoes at the store now, the only way we were able to get purple potatoes were if you grew them. If you want potato salad but don’t want to spend forever making one, or you want a crowd pleaser to try this one!
- 1 pound Red Potatoes
- 1 pound Yukon Gold Potatoes
- 1 pound Purple Potatoes
- 1/2 Shallot, minced
- 1/4 cup fresh Dill, minced or 2T dried Dill
- 2 cup Mayonnaise
- 2 tablespoon Dijon Mustard
- 2 teaspoon Salt
- 1 teaspoon White Pepper
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until fork tender, about 15 minutes. Purple potatoes cook a little faster than the other two so maybe cook them separately. Drain and put the potatoes, allow to cool completely. If you want to speed up the cooling place on a sheet tray in an even layer and place in the freezer for 10-15 minutes.
- Add everything but the potatoes to a big bowl, mix and check seasoning.
- Fold in potatoes until just mixed. Careful not to over mix so not to smash the potatoes.
- Let the salad sit in the fridge for at least an hour to fully cool and let the flavors marry.