Andrew’s Sweet and Tangy Potato Salad
Farmer Andrew VanDerPol of Pastures a Plenty in Kerkhoven loves potato salad. But not just any old potato salad. Andrew’s taste buds were forever changed by a caterer who once served him an exceptional potato salad and raised the bar. When Andrew reached out to get the recipe, however, he learned the caterer had shut down, forcing him to take matters into his own hands. His homemade recipe is now a family classic that is in high demand at every family function – and you can believe there are never any leftovers. Andrew’s no-frills version is a breeze to whip up, and there is room to play with the sweet and tangy flavors to make a version all your own. Just be sure to make enough to share with all your friends and family who will certainly want seconds.
Ingredients
- 40 ounces russet potatoes ~ 2 ½ pounds
- 6 hard boiled eggs hard yolks reserved for the dressing
- 1 ½ cups mayonnaise
- 3 tablespoons mustard
- ⅓ cup sugar
- 1 teaspoon salt
- ½ teaspoon celery seed
- ¼ cup whole milk
- 2 tablespoons white vinegar
- ½ finely diced onion
Instructions
- Scrub potatoes, then peel and cut in half or quarters for even-sized, large chunks. Bring a large pot of water to a boil, then add potatoes and boil for 7-9 minutes. A fork should poke through without the potatoes falling apart. It’s better to undercook the potatoes a bit than to overcook. Strain potatoes and allow to cool completely.
- Hard boil eggs with your preferred method, ensuring that the yolks are fully set. Drain water from the eggs and allow to cool completely.
- In a medium-sized bowl, mix all dressing ingredients – mayonnaise through white vinegar. Whisk until smooth.
- Once eggs are cooled, peel and remove yolks from the hard boiled eggs, then add yolks to the dressing mixture. Mix with a hand mixer until smooth.
- Shred potatoes with a grater into a large serving bowl. Cut egg whites into chunks and add to the bowl, along with the diced onion. Fold the dressing into the potato, egg and onion mixture and mix thoroughly. Taste and adjust the flavor with salt or vinegar, as necessary. Allow the potato salad to chill overnight to let the potatoes absorb the dressing and develop a full, tangy flavor.
