cooking / recipes
Mike Bunt’s Potato Salad
By Lucas Bunt ·
Best simple dreamy potato salad
This potato salad is the real deal—the kind of old-school, passed-down recipe that makes every other potato salad at the picnic feel like it should quietly pack up and go home. Nothing fancy, nothing pretentious, just good old fashioned simple classic ingredients balanced out to perfection.
Ingredients
- 10 lb potatoes
- 1 dozen extra-large/jumbo eggs
- 1 quart Hellmann’s mayonnaise
- 2 medium or 1 large onion
- 1 large celery stalk
- 1/3 cup Cider vinegar
- Salt
- Pepper
- Garlic powder
Instructions
- Hard-boil the eggs and let them cool.
- Peel the potatoes, leaving them whole at first. Cut medium potatoes in half and large potatoes into quarters; leave small ones whole.
- Boil the potatoes in salted water until completely cooked, but do not overcook them.
- Run cold water over the potatoes until they’re cooled.
- Dice the cooled potatoes into roughly 1-inch cubes.
- Dice the onion and celery small.
- Peel the hard-boiled eggs and combine them with the potatoes, onion, and celery in a large container.
- Mix in about 2/3 to 3/4 of the mayonnaise to start, along with the cider vinegar, garlic powder, salt, and pepper. Add more mayonnaise as needed.
- Refrigerate the potato salad overnight. The potatoes will absorb some of the mayonnaise and vinegar as it sits.
- The next day, taste it and adjust with additional mayonnaise, vinegar, salt, and pepper as needed.