This recipe for Jack’s Potato Salad is one of the reasons we started blogging. We originally started A Family Feast as a fun way to share our most-requested recipes with family and friends – and Jack’s potato salad is one of those recipes that we get asked for anytime Jack makes it! It’s so good…in fact, I’ve often told Jack that we should go into business selling this potato salad!
Jack’s potato salad is a mixture of tender-cooked new red potatoes and hard-boiled eggs that are combined with a wonderful dressing made with mayonnaise, Dijon mustard, onion, white and cider vinegar, sugar and other seasonings. It’s the perfect marriage of flavors – creaminess from the mayonnaise, a little bit of zestiness from the mustard and vinegar, and a touch of sweetness from the sugar.
At our barbeques, you’ll most often find me with just a big plateful of Jack’s fabulous potato salad to eat and a big, satisfied smile on my face!
There are two secrets to this perfect potato salad. The first is to oil the hot potatoes as you cut them. This seals out the liquid and stops them from getting too soggy. The second secret is to mix the mayonnaise mixture separate from the potatoes and add it to the hot oiled potatoes. Next, the warm mixture is quickly chilled on a flat pan so that it cools faster, then it’s transferred to a bowl once chilled.
You can actually adjust the ingredients you put in the potato salad (eggs or no eggs, onion or no onion, etc.) based on your own tastes and preferences. Just be sure to follow Jack’s general technique to ensure that the potatoes stay perfectly moist and tender without getting too mushy.
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