POTATO SALAD

Potato Salad

The first time I had Stonemill Kitchens’ homestyle potato salad was at my friend’s baby shower. We’ve known each for almost two decades and her parents are like family. Dinner that night featured some of her mom’s delicious cooking as well as samosas brought by a friend and this seriously delicious potato salad. Stephen and I were on our third helping when I ran into my friend’s dad and I had to ask where it was from. He winked and told me it was an old family recipe. Chatting with my friend later, I asked for her recipe because this salad was all I could think about. She laughed and told me it was from Costco.

Since then, Stephen and I pick up a container (ok it’s really like a bucket) every time we have a family dinner. Thanksgiving? Potato salad. Christmas? Potato salad. Cottage weekend? Potato salad. With this year’s quarantine and COVID19 situation though, we haven’t had many large gatherings or been to Costco since March. This just meant Stephen needed to replicate the recipe at home in a (much) smaller batch for just the 3 of us. Luckily, we’ve kept some containers in the house so we could read the list of ingredients as a starting point. This recipe isn’t a perfect dupe, but it’s close enough to satisfy our cravings while we keep tweaking the spices!

Note: We forgot to include mustard (a key ingredient!) in the photos.

Red Skin Potato Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 4-6

Ingredients

  • 2 lb red skin potatoes
  • 2 tbsp Dijon mustard
  • 3/4 cup mayonnaise
  • 1/3 cup chopped pickles
  • 2 tbsp white vinegar
  • 1/8 turmeric
  • 1/8 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp dill weed
  • 1/8 tsp parsley
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions

  1. Scrub potatoes well and boil on simmer until just soft enough to pierce with a fork, 15-20 minutes.
  2. Once potatoes are cooked, place them into a bowl of ice water.
  3. Peel potatoes and cut into 1/2 inch cubes, place in large mixing bowl and add white vinegar.
  4. In a separate bowl, combine pickles, spices and mayonnaise. Stir together.
  5. Add sauce to cubed cooked potatoes and stir to combine. Refrigerate for 1-2 hours before serving to allow flavours to mingle.
  6. Optional: Sprinkle with more smoked paprika to serve.

Notes

Tip: Use varying sizes of potatoes to vary the texture of the potato salad.

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