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Basic Make Ahead Potato Salad
This no fuss potato salad is a traditional recipe with a dressing that is perfectly balanced to make in advance. The salad is flavorful, but even after 24 hours has not dried out. This salad has to be made in advance because if you eat it too soon after making it there will be too much dressing. We use either unpeeled baby red tomatoes, russet potatoes, or Yukon gold potatoes for potato salads and they all work wonderfully in this recipe.
1 1/2 cups mayonnaise
3 tablespoons milk
2 tablespoons apple cider vinegar
1 tablespoon prepared mustard
1 tablespoon sugar
2 teaspoons celery seed
Salt
Freshly ground black pepper
8 cups cooked potato chunks
1 bunch sliced scallions
3 tablespoons minced chives
6 chopped hard cooked eggs
Mix together the mayonnaise, milk, vinegar, mustard, sugar, celery seed, salt, and pepper in a large bowl until smooth. Add the potatoes, scallions, chives, and eggs and toss well to coat with the dressing. Chill for at least 8 hours and up to 48 hours before serving.
Makes 8 servings.
Preparation Time: 10 minutes
Chilling Time: 8 hours
Total Time: 8 hours, 10 minutes
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