Family Favorites - June 2019: Potato Salad (Fish, Nut, Wheat and Milk-Free, Can Be Egg-Free and Soy-Free)

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the sixth Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Potato Salad.  This is essentially just a re-posting of my Potato Salad recipe with a few tips and tricks added in as needed.

What says summer more than potato salad?  It is the go-to BBQ side for us and it is perfect for a summer picnic.  With Independence Day just around the corner (I cannot believe it!), you'll want this delicious recipe on the ready.  It is fish, nut, wheat and milk-free (if all your ingredients are), and can be egg and soy-free (see variations).  What's not to love?  If you're a fan of potato salad, you'll want to whip this up yesterday!  Trust me - it is super simple to make and way better than store bought.

Potato Salad

1 1/2 to 2 lbs. (6 to 9 Cups) potatoes, diced into bite-sized pieces

(If you use red or yellow potatoes, you don't have to peel them.  If you use russets, you will want to peel them.  We normally use red potatoes.)

1 1/2 Cups gluten-free mayo or Miracle Whip

(We normally use Miracle Whip as we like the flavor better, but use whatever works best for you and yours.)

1 Tablespoon gluten-free vinegar (white or apple cider)

(We normally use white vinegar.)

1 Tablespoon gluten-free prepared yellow mustard

1 teaspoon onion salt

(I recommend McCormick's)

1 teaspoon salt (optional)

(We always end up adding the salt.)

1/4 teaspoon ground black pepper

2 to 3 stalks (1/2 to 1 Cup) celery, chopped into bite-sized pieces

(We always use the 1 Cup.)

4 to 6 hard boiled eggs, peeled and chopped into bite-sized pieces

(We always use 6.)

paprika (optional)

(We normally do not sprinkle paprika on top unless we want it to look fancy for a get-together.)

1. In a large pot, cover the diced potatoes with enough water to cover them. (Note: The amount of potatoes you use is purely preference.  I always use the larger amount.)
     
2. Boil the potatoes until tender; drain them.  (Note: The potatoes will take 15 to 20 minutes from the time you turn the burner on - NOT from when the water starts to boil - to cook.  You don't want them as tender as you would for mashed potatoes or they will go to mush when you mix them with your other ingredients.  I cook them until they are just fork tender, but still have a little bite left to them.)
    
3. While you are waiting for your potatoes to boil, mix the mayo/Miracle Whip, vinegar, mustard, onion salt, regular salt (if using), and pepper in a large bowl.  (Note: Using mayo vs. Miracle Whip is completely based on dietary need and taste preference.  You do not have to add the regular salt, but I found that the potato salad is more bland without it.  You can also add more onion salt vs. regular salt if you want more onion flavor and saltiness.  You can even reduce the amount of salt if you think it's too much.  You can always add more, but you can't take it out once it is added!)
     
4. Once the potatoes are done and drained well, add them to the bowl with the mayo/Miracle Whip mixture along with the diced celery and toss well with a wooden spoon.  (Note: The amount of celery is based on preference, and you can add a little more than a Cup or a little less than 1/2 Cup if you desire, as well.  And, yes, you want to mix the potatoes in while they are still hot.  The flavor of the potato salad turns out much better this way.)
     
5. Add in the chopped eggs (amount based on preference), and mix well.  (Note: You can combine this step with step 4, but the eggs mix a little easier if mixed in separately.)
     
6. Sprinkle the top of the salad with paprika, if desired.
     
7. Cover and chill your potato salad for at least 4 hours before serving.  (Note: For best/optimum flavor, let the potato salad chill overnight.)
     
8. Store leftovers in the fridge.

Makes a minimum of ten 3/4-Cup servings.

Variations (Please keep your individual allergen needs in mind when using substitutions!):

• Egg-Free: Leave out the eggs and use a vegan mayo (such as one of Earth Balance's or make your own) in place of the mayo/Miracle Whip.
    
• Soy-Free: Use a soy-free mayo (such as Primal Kitchen's or one of Earth Balance's or make your own), vinegar and mustard.
    
• Less/More Mustard: If you aren't a fan of mustard flavor, you can reduce the amount or leave it out.  I'd try without it, try it, and then add about a teaspoon at a time until you get the flavor you want.  If you want more mustard flavor, add a teaspoon more at a time until you get your desired flavor.
    
• Less Egg: As mentioned above, you can leave the eggs out entirely or add less.
    
• Raw Onion vs. Onion Salt: If you like raw onion, you can replace the onion salt with 1 medium onion, chopped into bite-sized pieces (1/4 to 1/2 Cup - amount based on taste preference).  I would go with a white onion, but you could use scallions, shallots, red onion, leaks or any other type of onion you preferred.  You will want to add the regular salt if you use onion vs. onion salt, and you may find that you have to increase the salt to 2 teaspoons or a little more.  You can also use onion salt and onion if you want a lot of onion flavor.
    
• Adding Pickles: If you like pickles or relish in you potato salad, you can add 1/3 to 1/2 Cup diced pickles (bread and butter or dill) or sweet relish into your potato salad (add it in step 3).

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!