Basic Potato Salad that can be customized

Making potato salad always reminds me of my first experience that was inedible! My mom never used a recipe so I consulted a cookbook and followed it to the letter . . . which was a mistake. Making potato salad is about tasting as you go and adjusting seasonings and amounts to achieve what you consider the ideal flavor.  

Here’s my basic recipe with lots of explanations (included in the steps) of what I think needs to be done to make tasty potato salad. Not only are amounts variable, so are ingredients . . . use Dijon instead of yellow mustard, add other seasonings (dill is nice), or used chopped up sweet pickles instead of relish, etc.

Basic Potato Salad that can be customized for your taste preferences      Serves about 8

About 3 lb. Russet potatoes (8 to 9 medium) peeled and cut into ½
 cubes

1 cup mayonnaise

¼ cup yellow mustard

¼ cup sweet pickle relish

1 cup finely chopped celery

¾ to 1 cup finely chopped white or yellow onion

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 to 1 ½ teaspoons salt

½ teaspoon black pepper

3 to 4 hard cooked eggs and chopped

Paprika for garnish

1. Cover potatoes with salted water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, about 8 to 10 minutes; watch them carefully and test with a sharp knife or fork—remove from heat as soon as potatoes can be pierced with the knife or fork. The goal is to not cook them so long that they crumble when pierced! However, overcooked potatoes can still be used to make potato salad; my mom occasionally makes potato salad from mashed potatoes.
2. Drain potatoes and cool slightly; put in a large bowl.
3. Meanwhile, combine mayonnaise, mustard, pickle relish, celery, onion, vinegar, Worcestershire sauce, salt and pepper in a bowl. Taste and adjust seasonings as needed – this is the KEY to good potato salad!
   
4. Add about ¾ of the mayo-based sauce to the potatoes and gently mix, adding the rest if needed. If it is still not “saucy" enough add additional mayo and a little mustard, etc., until you achieve your ideal consistency.
5. Add eggs and toss gently.
6. Transfer to a serving bowl and sprinkle with paprika if desired.
7. Serve chilled or at room temperature.

Recipe without photos . . 

Basic Potato Salad that can be customized for your taste preferences      Serves about 8

About 3 lb. Russet potatoes (8 to 9 medium) peeled and cut into ½
 cubes

1 cup mayonnaise

¼ cup yellow mustard

¼ cup sweet pickle relish

1 cup finely chopped celery

¾ to 1 cup finely chopped white or yellow onion

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 to 1 ½ teaspoons salt

½ teaspoon black pepper

3 to 4 hard cooked eggs and chopped

Paprika for garnish

1. Cover potatoes with salted water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer just until potatoes are tender, about 8 to 10 minutes; watch them carefully and test with a sharp knife or fork—remove from heat as soon as potatoes can be pierced with the knife or fork. The goal is to not cook them so long that they crumble when pierced! However, overcooked potatoes can still be used to make potato salad; my mom occasionally makes potato salad from mashed potatoes.
2. Drain potatoes and cool slightly; put in a large bowl.
3. Meanwhile, combine mayonnaise, mustard, pickle relish, celery, onion, vinegar, Worcestershire sauce, salt and pepper in a bowl. Taste and adjust seasonings as needed – this is the KEY to good potato salad!
4. Add about ¾ of the mayo-based sauce to the potatoes and gently mix, adding the rest if needed. If it is still not “saucy" enough add additional mayo and a little mustard, etc., until you achieve your ideal consistency.
5. Add eggs and toss gently.
6. Transfer to a serving bowl and sprinkle with paprika if desired.
7. Serve chilled or at room temperature.