Potato Salad · Classic Creamy
Classic Creamy Potato Salad with Eggs
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Before you start
Gather your ingredients
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for apple cider vinegar
Instead of vinegar
- White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.
Swaps for mayonnaise
Instead of mayonnaise
- Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
- Egg-free (vegan) mayo: The same amount. Very close.
- Sour cream: The same amount. Tangier and less rich.
Cooking for an allergy? Check every label.
Swaps for yellow mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for red onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
Swaps for chives
Instead of chives
- Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
- Green onion tops: The same amount, sliced thin. Stronger and crunchier.
Swaps for paprika
Instead of paprika
- Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
- Chili powder: The same amount. Adds cumin, garlic and a little heat.
Step 1 of 12
Put the eggs in a small saucepan, cover them with 1 inch of cold water and bring to a full over high heat.
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidStep 2 of 12
Turn off the heat, cover the pan and let the eggs stand in the hot water.
Step 3 of 12
Move the eggs to a bowl of ice water and let them chill.
Step 4 of 12
Meanwhile, put the potato cubes in a large pot, cover them with cold water by 1 inch and add 1 tablespoon salt.
Step 5 of 12
Bring the potatoes to a over high heat, then lower to a steady and cook until a knife slides into a cube easily but the cubes still hold their shape.
boil (how to boil)
Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoidsimmer (how to simmer)
Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoidStep 6 of 12
Drain the potatoes in a colander, then spread them out on a sheet pan.
Step 7 of 12
Sprinkle the vinegar over the warm potatoes. Let them cool to room temperature so they soak up the vinegar.
Step 8 of 12
Peel the eggs and them.
chop (how to chop)
Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoidStep 9 of 12
In a large bowl, stir together the mayonnaise, mustard, relish, salt and pepper.
Step 10 of 12
Add the cooled potatoes, eggs, celery, red onion and most of the chives, and gently with a spatula until coated.
fold (how to fold)
Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoidStep 11 of 12
Cover and refrigerate so the flavors blend.
Step 12 of 12
Stir, taste for salt and pepper, then top with the paprika and remaining chives just before serving.
All done
Enjoy!
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