Goldee’s Creamy Potato Salad

Goldee’s Creamy Potato Salad

from foodandwine.com
Side Dish
160 min
12 servings
297 kcal / serving

This creamy potato salad features dill pickles, celery, and a tangy cider dressing. It's a hit at barbecues and potlucks.

Ingredients

  • 1 largeegg
  • 6 tablespoonsapple cider vinegar
  • 2 tablespoonsgranulated sugar
  • 2 tablespoonsyellow mustard
  • ½ teaspoonblack pepper
  • ½ teaspoonkosher salt, plus more to taste
  • ¼ teaspoonsweet paprika
  • 1 cupneutral cooking oil (such as canola)
  • 3 poundsunpeeled yukon gold potatoes (about 12 potatoes)
  • 1 tablespoonplus 1 generous pinch kosher salt, divided, plus more to taste
  • 4scallions (light and dark green parts only), thinly sliced (about 1/2 cup)
  • 3celery stalks, finely chopped (about 1/2 cup)
  • ¾ cupfinely chopped red onion
  • ½ cupchopped fresh parsley
  • ¼ cupfinely chopped dill pickle

Directions

  1. 1

    Make the dressing Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.

  2. 2

    Make the salad Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.

  3. 3

    Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.