Mayo Potato Salad

Recipe Name: Mayo Potato Salad

Story: One of my friends, Lindsay, makes the absolute best potato salad ever. I've manage to make something close, an "acceptable" variation, but of course never quite the same as when someone else makes it!

Years you've been making it: Since 2018 or so

Author / Creator: Combination from AllRecipes, Serious Eats, Lindsay, etc

Submitted by: Dustin

Ingredients: 

• 3 lbs Yukon gold potatoes, diced into preferred bit size, roughly 3/4 in cubes (with or without skin, your preference)
• 1/2 cup mayo
• 4 green onions, thinly sliced
• 1 tbls country dijon mustard
• 4 eggs, shredded with box grater
• Optional, 2 tbls fresh dill

Directions: 

1. Add 2 quarts cold water to a large pot. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. 
2. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. 
3. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool until still warm, but not hot, about 10 minutes.
4. While the potatoes are cooking, mix the mayo, onions, mustard, and dill (if using) together.
5. Once the potatoes have cooled slightly mix in the mayo mixture. Once incorporated, add the shredded eggs, and mix until combined.
6. Refrigerate and enjoy!

Notes: 

The method of boiling the potatoes with salt, sugar, and vinegar might sound odd, but this way the potatoes will be seasoned throughout and with hold their texture. This was a trick I learned from Serious Eats. I use this method whenever I make any version of potato salad.

*The picture is not my exact dish, it is just an example.