Ingredients
Golden Potatoes (3 lbs, Kennebec or Yukon Gold)
Mayonnaise (3/4 cup, light or regular)
Sweet Relish (1/2 cup, reduced-sodium preferred)
Red Onion (1/4 cup, soaked and rinsed)
mustard (1 tbsp)
Celery Seed (1 tsp)
Salt (to taste)
Black Pepper (to taste)
Cider Vinegar (3 tbsp)
Celery (1/4 cup, chopped)
Cold water (for ice bath)
Instructions
Fill a large pot with 4 cups water and 2 tsp salt
Bring to full boil (212°F) before adding cubed potatoes
Cook while stirring constantly for 8-10 minutes until cubes resist slight pressure
Strain potatoes and immediately submerge in ice water
In a separate bowl, whisk mayonnaise with mustard, 3 tbsp vinegar, celery seed, salt, and pepper
Blend mixture until smooth with slight texture, set aside
In a large mixing bowl, gently fold cooled potato cubes
Add relish, soaked onions, and chopped celery
Pour dressing over salad and mix on low speed
Test balance with 3 potato pieces and adjust seasoning
Cover and refrigerate for a minimum of 2 hours
After 1 hour in fridge, check consistency and adjust relish/vinegar if needed
Rest at room temperature for 30 minutes before serving
Notes
Use Kennebec or Yukon Gold for best texture
For firmer potatoes, substitute red potatoes
Soak onions for 10 minutes then rinse and drain
Chilling enhances flavor; refrigerate at least 2 hours before serving
Storage: Keep covered in fridge for up to 3 days
Substitute scallions for gentler flavor
Use corn relish for milder taste
Avocado oil replaces bacon fat in this halal version
- Prep Time: 30
- Cook Time: 15
- Category: Summer Desserts
- Method: Boiling
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg