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Jack’s Potato Salad



Jack's Potato Salad - A Family Feast

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.

Jack's Potato Salad - A Family Feast

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.

Enjoy!

Jack’s Potato Salad

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 15-18 servings

Jack’s Potato Salad

Ingredients

  • 5 pounds new red potatoes, skin left on
  • 1 tablespoon salt
  • 6 room-temperature uncooked eggs
  • 3 tablespoons white vinegar, divided
  • 1 ½ tablespoons cider vinegar
  • 1 cup finely minced sweet onion
  • 2 teaspoons celery salt
  • 1 teaspoon white pepper
  • 1 teaspoon poppy seeds
  • ¼ cup white sugar
  • 1 teaspoon Dijon mustard
  • 3 cups mayonnaise (we recommend Hellmann’s or homemade)
  • 1/3 cup extra virgin olive oil
  • 1/3 cup canola oil

Instructions

  1. Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
  2. While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
  3. Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
  4. In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
  5. Mix both oils together in a measuring cup or other small container.
  6. Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
  7. Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
  8. Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
  9. Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
  10. If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.
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Comments

  1. My picnics {and entire summer} are now complete! I have a beautiful potato salad recipe! Thank you, Martha!!!
    Carol | a cup of mascarpone recently posted…banana-pumpkin breadMy Profile

  2. Ok, in the top picture there are two bottles of Corona in the background. I thought sure they were going to play a role in the recipe. Guess they just played a role in the picnic!
    Thanks for the recipe, this looks like a keeper.

    • LOL – Sorry to get your hopes up Gail! :-) Hope you aren’t too disappointed that the recipe doesn’t include Corona…but it does go great with all sorts of picnic and BBQ foods including our potato salad!

  3. Amazing!!

  4. Sounds so good! Definitely want to make this!
    Ashley recently posted…Mommy Happy HourMy Profile

  5. Oh, my! This made my stomach grumble!! Looks fantastic!

    Would love it if you’d share this at my Sunday Funday Linky Party!
    Hope to see you there!

    *Susan
    Susan D recently posted…Sunday Funday Linky PartyMy Profile

  6. This looks amazing Martha!!
    Julie @ Julie’s Eats & Treats recently posted…Lemon Glazed Swirl Cake & Catching Fireflies GiveawayMy Profile

  7. Made it today for our 4th of July meal. Turned out great!

  8. Just made this and it was the best potato salad i have ever made! Thanks so much for sharing this recipe! It is delicious!

    • Thanks Julie! We are so glad you enjoyed the recipe! (It’s one of my favorites…). Thanks for writing to us!

  9. After all these years I have finally made an awesome potato salad! Thanks for sharing!

  10. This recipe has the favor that I have been looking for in a potato salad. Thanks for sharing!

  11. I’ve made a lot of different recipes for potato salad but this one has to be the best one with that wonderful dressing. Thank you!

  12. I made this for dinner last night and it is the best potato salad that I have ever made! It is good warm too. Thanks for sharing. I will definitely make my potato salad this way from now on. I think it might be good to add some green olives.

    • Thanks Marcia! We’re glad that you enjoyed the recipe as much as we do – and, yes, I totally agree – this is delicious warm too! We always sneak a few bites right after we mix it up! Thanks for taking the time to write to us today and let us know how it is with adding the olives!

  13. My daughter and I went to Kroger today and I have been craving potato salad for 3 weeks but I didn’t want to make it. We sampled Jack’s PS and I was shocked. At first I thought it was close to mine but when I got home and tasted it again it was exactly like my grandmother’s. I doctored it up with my seasonings and my son thought I made it. My mother tasted it and said it tasted like my grandmother’s as well. Now I know why mine is not exactly like hers. Thanks for sharing the tips. L

  14. chris haskins :

    This recipe sounds great, I am making it this weekend. Thanks for sharing!

  15. Wow, this is by far the best potato salad I have ever had! Thanks so much for sharing the recipe!

  16. I made this for a family picnic. My sister usually makes her famous potato salad, but she let me do it this time. It was the hit of the picnic. Everybody just raved about it. I will definitely make this again. It really helped to follow the instructions, exactly. Thanks!

  17. I really want to try this recipe but I don’t want to make so much. I am terrible with math and unsure how to divide up the ingredients. Any suggestions on how to make this for just two people? Thanks!

    • Hi Suzanne – My apologies for the delay in responding. For 2 servings, the process would be the same but the ingredients list can be cut back as follows: 3/4 pound new red potatoes, 1/3 teaspoon salt, 1 egg, 1 teaspoon white vinegar, 1/2 teaspoon cider vinegar, 1 ounce minced sweet onion, 1/4 teaspoon celery salt, 1/8 teaspoon white pepper, 1/8 teaspoon poppy seeds, 2 teaspoons sugar, 1/8 teaspoon Dijon mustard, 1/3 cup mayonnaise, 2 tablespoons olive oil, 2 tablespoons canola oil. I hope that helps – you may want to do further adjustments to the quantities to suit your tastes as needed.

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