Granny’s Potato Salad with Pickled Onions

Name: Granny’s Potato Salad with Pickled Onions
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves: 4-6 AS A SIDE DISH
Cuisine: United States
Ingredients: 1 large red onion, halved and thinly sliced into half moons; 1.5 kg (3 lb 5 oz) waxy red potatoes; 1½ tablespoons dijon mustard; 200 g (7 oz) mayonnaise; 60 ml (2 fl oz/¼ cup) red wine vinegar; 4 hard-boiled eggs, peeled and chopped; 2 tablespoons snipped chives; 2 cucumber pickles, finely chopped; 2 celery stalks, finely diced

Preparation info

Serves:
4-6
AS A SIDE DISH

Difficulty
Easy
Ready in
40 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

My favourite potato salad dates back to the fifties and I don’t think a barbecue is complete without it. Potato salad went out of fashion after being destroyed by grocery stores and bad delis that drowned it in blobs of mayonnaise. The authentic version has to be ice-cold, mixed with tangy sauce and crisp bits of celery and chopped pickle. The perfection lies in tossing the warm potatoes and onions in vinegar first, then letting them cool before mixing in the rest.