Spring Potato Salad
A Yummy Side… or Even Main?!
This Spring Potato Salad recipe has always been a favorite of mine. The creamy mayo, the celery seed, and the addition of onion and crisp, and tart green apple is what makes it unique.
A dear friend taught me the recipe for this potato salad, so when you make it you’ll be doing so in her honor.
This recipe is best when made ahead of time so it can sit in the fridge overnight.
The Unique Flavor and Crunch
While you might not be used to apples in potato salad, I do believe you’ll be pleasantly surprised. The crisp apples add a great texture and a sweet tang that really takes the potato salad to the next level.
The celery salt and celery seed work with all the other ingredients to add a subtle savory base that balances all of the other flavors.
Letting it Sit Overnight
Personally I think this potato salad gets even better if you let it sit in the fridge overnight. This makes it a great option when planning for a cookout or potluck
You can make the potato salad a day in advance, then just let it come to room temperature while you prepare anything else you’re planning to make on the actual day.
Spring Potato Salad Recipe
This potato salad recipe was taught to me by my friend Yolanda. Creamy and delicious with the taste of onion and the crunch of tart green apple. This is a perfect side dish for all your Spring brunches.
Ingredients
- 4 to 6 Medium to Large Idaho Potatoes, Peeled
- 3 Stalks of Celery with the leaves intact, diced and the leaves minced
- 1 Medium Sized Yellow Onion, diced
- 1 Medium Sized Granny Smith Apple, not peeled, diced
- 4 T of Fresh Parsley Minced
- About 4 T of Hellmann's Mayonnaise, You can use more or less, my version is not super thick with mayo, but you can adjust to your taste.
- 1 T of Celery Seed
- 2 t of Celery Salt
- 1 t of Dry Mustard or 1 T Dijon Mustard
- Black Pepper to Taste
- 2 Hard Boiled Eggs, Chopped
Instructions
- Boil the potatoes whole until they are just soft, it's ok if they fall apart slightly but you do not want them mushy. Ideally you will be able to cut them into bite sized cubes.
- Drain the potatoes and let them cool completely. I put them in the fridge for a bit to cool. While they are cooled, rough chop them into a large bowl into bite sized pieces.
- Combine your mayo with your celery salt, celery seed, pepper, mustard, onions, celery, apples, and parsley. Stir until well combined. Stir into your potatoes.
- Slice your hardboiled eggs and cover the top of the potato salad with this, cover with plastic wrap and let sit overnight in the fridge.
Remembering Yolanda
I believe every family thinks their potato salad is the best and has a story to go along with it. My potato salad story is one that I cherish.
I have mentioned before that I worked for The Chicago Park District for 16 years before I decided to leave and embark on the self-employed career path. I had the good fortune of working with people from all different cultural backgrounds and walks of life. Sharing food together during breaks was a daily ritual.
One particular co-worker was my friend Yolanda, who was Puerto Rican. Our paths crossed at a park on the Northwest Side called Avondale. She was the caretaker of the building and I instructed all the cooking classes. We became fast friends and bonded over our love of cooking, eating, and drinking.
Meeting The Family & New To Me Foods
I was welcomed to attend all her family parties that were filled with a mix of amazing Puerto Rican food, Mexican food, and American dishes. I have so many great memories of being included in these parties. One of my favorite things that Yolanda made for a lot of her family parties was her potato salad. I begged her so many times for the recipe.
One day she finally agreed to show me. We walked to the local grocery store near the park and we bought all the ingredients needed to make the dish.
We went back to the park and she showed me her secrets. I may have adjusted her recipe ever so slightly over the years, but the memory of her and this dish have stood the test of time.
It’s a very simple recipe really. The trick is letting it sit overnight so the ingredients work together. It tastes great when you make it, and tastes even better the next day.
This recipe is one of mine and definitely one of Mr. Tipsy’s favorites. He can sit and eat this whole bowl if I didn’t stop him.
I love making it not only because it’s delicious but for the great memories of my old friend that it evokes, memories I cherish.
When I make this recipe I always smile thinking back on good times. I hope you’ll make it and enjoy good times or your own with the people you love.
Other Great Recipes
My friend over at The Kitchen Wife was also posting her potato salad recipe today. I encourage you to go check it out and see what you think! I would also love to hear what your Potato Salad Story is. What are the special ingredients you add to your recipe that make it yours? Tell me in the comments!
If you don’t have a potato salad story yet, I hope making this recipe can be the start of your potato salad tale. It would be such an honor to me, and Yolanda, if it became part of your family’s history.
For another great recipe check out my delicious Grilled Cauliflower.
2 Comments
Sabrina
May 26, 2019 at 8:27 pm
My grandma would make potato salad with celery, radishes, green onions. Hard boil eggs, olives, onions, salt and pepper..besides the potatos and mayonaise 😜
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May 5, 2020 at 9:05 am
[…] The two inspirations I’m talking about are Mandee at The Kitchen Wife and April at The Tipsy Housewife. Two women that keep it very real, made good honest food and never ever disappoint. […]