Description
Henton’s Potato Salad is a traditional potato salad recipe that combines boiled potatoes with a rich dressing made from mayonnaise, mustard, and seasonings. It often includes crunchy vegetables like celery and onions, along with hard-boiled eggs for extra richness. The salad is creamy and slightly tangy, with a perfect balance of textures, making it a staple at Southern gatherings.
Ingredients
Scale
- 2 pounds of russet or Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seed (optional)
- 1 small red onion, finely chopped
- 2 celery stalks, finely chopped
- 3 hard-boiled eggs, chopped
- 1 tablespoon sweet pickle relish (optional)
- Paprika for garnish (optional)
Instructions
- Cook the Potatoes: Place the peeled and chopped potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-12 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and set them aside to cool slightly.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and celery seed (if using). Stir until the dressing is smooth and well combined.
- Mix the Salad: Add the cooled potatoes to the dressing in the bowl. Gently toss the potatoes to coat them evenly with the dressing. Add the chopped red onion, celery, hard-boiled eggs, and sweet pickle relish (if using). Stir gently until all the ingredients are well mixed.
- Chill the Salad: Cover the salad and refrigerate it for at least 1 hour before serving. This allows the flavors to meld together and enhances the taste.
- Serve: Before serving, give the potato salad a quick stir. Sprinkle with paprika for garnish if desired. Serve chilled and enjoy!