Creamy potatoes with a bit of a kick, takes this potato salad over the top! Potatoes are tossed with a creamy dressing, celery, diced eggs and quick pickled onions and jalapeños. It's got crunch, spice, and a creamy yet tangy dressing. This recipe is vegetarian, gluten free and easily vegan. If time permits, make at least one day ahead. One maker commented "...it's better on the second day." I agree!
Course Dinner, Lunch, Side Dish
Keyword Sweet Potato Salad
Prep Time 40minutes
Cook Time 15minutes
Total Time 55minutes
Servings 5-6 Servings
Author Traci York | Vanilla And Bean
2lbs (930g)German Butterball or Yukon Gold Potatoessliced into 1" cubes, skin on
In a large stock-pot, add potatoes and cover with cold water filling to 2 inches (5 cm) above potatoes. Add 3/4 Tbs sea salt. Bring to a boil, reduce heat and simmer for between 8-15 minutes. Butterball potatoes take about 8-9 minutes and Youkon Gold take between 12-15 minutes to cook. Simmer until just fork tender, but not mushy. Drain. *Keep an eye on the potatoes. If they're cut smaller, they'll cook faster.
Transfer potatoes into a large mixing bowl and add 3 Tbs of pickling brine (see below - quick pickle). Place in refrigerator for 20 minutes.
For the Eggs:
In a small sauce-pan, add the whole eggs and cover with 2 inches (5 cm) of water. Bring to a boil, remove from heat, and put lid on. Set aside and set timer for 12 minutes.
Drain eggs, place in a small bowl, cover with cold water and allow to cool for 5 minutes. Peel eggs, dice and place in large bowl with potatoes.
To Quick Pickle:
In a medium bowl, whisk together vinegar, sugar, and 1 tsp salt. Add onions and jalapeños to the brine (reserve 1/2 the minced jalapeños for garnish). Marinate for at least 20 minutes stirring occasionally (the pickling juice will not cover the onion and jalapeños). Drain, reserving pickling brine*, and add pickled jalapeños and onions to the mixing bowl with the eggs and potatoes.
For the Dressing:
In a small bowl, whisk together the mustard, mayonnaise, ground pepper, 3/4 tsp sea salt, and 1/16th tsp cayenne.
Pour the dressing over potatoes reserving a few tablespoons to taste. Top with drained pickled onions and jalapeños. Add the eggs and celery to the potato salad. Use a silicon spatula to gently mix potato salad together, making sure to scrape bottom of the mixing bowl to incorporate all the ingredients.
Taste for seasoning adjustment, adding the reserved dressing if desired and sprinkling in a bit more pickling brine to taste. Transfer to a serving dish, garnish with the remaining minced jalapeños and chives. Flavor development will improve as the salad chills in the fridge, and the spicy will increase in intensity. Keep this in mind when adjusting flavors or adding that last bit of jalapeños as a garnish (I add them all). Refrigerate for at least an hour before serving. Just before serving, sprinkle just a bit of paprika over the top. This is optional but gives the salad a nice finish.
Store in a covered container in the refrigerator for up to three days.
I generally boil additional eggs to garnish this recipe (and for snacking). Two for in the salad, and one or two for the top if desired. *All but 1 1/2 Tbs of pickling juice will be leftover. The leftovers can be used to make a spicy vinaigrette if desired.**If preferred, the onions and all the jalapeños can be chopped small. I usually get a grumble from Rob if I don't. I prefer the texture of jalapeños rings and 1/2 moon onions. Store leftovers in a lidded container, in the refrigerator for up to two days.Adapted from Cooks Country, via American's Test Kitchen.