Makes about 3 lbs of potato salad
Red skinned potatoes make excellent potato salad. The skins add nice color and vibrancy, while the potato itself holds their shape better during the boiling process. The skins are also thinner than russet potatoes so they add just the right texture to the salad. Of course, you can substitute your favorite potato variety if you so choose.
The secret to making this fluffy potato salad has to do with pouring a little cream into the hot potatoes. The cream absorbs any excess starch creating a luscious texture before adding the other veggies and dressing.
When selecting an onion, be sure to use a sweet vidalia onion, as yellow onions will over power the salad. Also if you can find white balsamic, its flavor complexity is unmatched for potato salad, but it you opt for a different choice, a white wine vinegar will work well.
This recipe is best made a day before, and can be made as long as two days in advance. Bring this to a cookout and you will always be invited back!
Red Skinned Potato Salad
2 1/2 lbs red skinned potatoes, cut into 3/4" pieces
About 1 gallon cold water
1 Tbsp salt
2 tsp sugar
1 tsp garlic powder
1 tsp onion powder
1 bay leaf
1/2 cup heavy cream
Dressing
1 cup mayonnaise
2 1/2 Tbsp white balsamic or white wine vinegar
1 1/2 tsp sugar
1/4 tsp chili powder
1/8 tsp garlic powder
Dash cayenne pepper
Salt and pepper to taste
1/2 cup finely diced sweet vidalia onion
1/2 cup finely diced celery
1/2 cup thinly sliced green scallion
Directions
In a medium to large pot, add cut potatoes. Fill pot with cold water just until covering potatoes. To the water add salt, sugar, garlic powder, onion powder, and bay leaf. Place pot on stove over medium-high heat and bring to a simmer. Simmer potatoes until tender when pierced with a fork, but not quite falling apart, about 15 minutes. Strain potatoes and remove bay leaf.
Return strained potatoes to pot over low heat. Add cream and continue stirring potatoes until all the cream is absorbed into the potatoes, about 3 minutes. Chill potatoes in the refrigerator before adding the dressing (if the potato salad is needed quickly, spread the boiled potatoes on a plain sheet pan and chill in the freezer for about 15 minutes).
To make dressing, whisk together mayo, vinegar, sugar, chili powder, garlic, and onion powder together. Adjust seasoning as desired and season with salt and pepper to taste.
In a medium to large bowl, mix the dressing finely diced vidalia onion, celery, and green scallions, along with the cold potatoes. Allow the potato salad to chill for at least an hour before serving, to allow the flavors to develop, however, overnight is best. Right before serving, garnish with thinly sliced green onion or finely chopped parsley .
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