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Potato Salad, My Way.

Posted by Peggy on August 3, 2020

Recipe: Potato Salad, My Way


  • 5 extra-large Yukon Gold potatoes (apx. 5-inches long X 3-inches wide)
  • 3 tablespoons cider vinegar
  • 1/4 cup finely chopped onion*
  • 6 hard-cooked egg yolks, pushed through a fine sieve
  • 1 1/2 cups mayonnaise, preferably homemade (recipe follows)
*The original recipe calls for double the onions. (See above notes)


  1. Scrub Potatoes, put them in a large pot and cover with water. Cook over medium heat, partially covered, until quite tender when pierce with a knife (but not bursting). Drain.
  2. When cool enough to handle, peel, cut into 1/2-inch pieces, and place into a large mixing bowl.
  3. Toss with cider vinegar, onions and season to taste with kosher or sea salt and freshly ground pepper.
  4. In a separate bowl, mix together the egg yolks and a cup of the mayo. Carefully mix into the potatoes. Add additional mayo, to taste. (Leftover mayonnaise is a wonderful base to tuna fish salad or spooned onto summer tomatoes.)

Active time: 45 minutes

Number of servings (yield): 8 SERVINGS

Copyright © Peggy Lampman's dinnerFeed.


  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sea salt*
  • 1 teaspoon Dijon or dry mustard
  • 2 egg yolks
  • 1 1/2 cups light oil, such as vegetable or canola
  • 1 tablespoon hot water
*Kosher salt may cause homemade mayonnaise to break. Sea salt dissolves more quickly and should eliminate that problem.


  1. Place the vinegar, lemon juice , sea salt and mustard into a bowl, and whisk until mustard is dissolved. Add the egg yolks and beat until smooth.
  2. Initially, whisk the oil into the egg mixture, drop by drop. Then, slowly pour in a steady stream, whisking constantly, until you have a very thick emulsion and then whisk in the hot water. Refrigerated mayonnaise will keep seven to ten days, tightly covered and refrigerated.

Active Time: 10 minutes

Number of servings (yield): 1 1/2 cups