Potato Salad is one of those summer dishes that is filling without heating you up. It goes great with grilled meats, sandwiches, and salad buffet meals. And, it’s a great after-anything kind of snack.
Once upon a time, our local grocery store deli served the best potato salad. Tangy, but not too sweet. And hubs and I both devoured it. For years since then I’ve tried a variety of other deli potato salads, hoping to find that old favorite from my memory. And I always came up short.
Recently, I was able to conjure it up on my own. The trick?
Sweet yet slightly acidic, rice vinegar adds a little zip to salads without breaking into a sweat. Perfect for summertime.
I use rice vinegar quite often, usually the Nakano brand because it’s one of the most affordable brands in my neck of the woods. I stock up when I see it on sale, making it a regular pantry staple at my house.
Recipe: Deli Potato Salad
- 4 pounds russet potatoes, peeled and cubed
- 1 cup mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 teaspoon chopped garlic
- 1/4 cup rice vinegar
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- In a large stockpot full of salted water, bring the potatoes to a boil.
- Boil the potatoes until they are tender.
- Meanwhile in a small mixing bowl combine the mayonnaise, dill, salt, mustard, paprika, black pepper, celery seed, and garlic. Whisk until smooth.
- Drain the potatoes and place them in a large mixing bowl.
- Drizzle the rice vinegar over the hot potatoes.
- Add the red onion, celery, and mayonnaise sauce to the bowl.
- Fold gently to combine the ingredients.
- Cool slightly at room temperature before chilling in the refrigerator.
- Adjust the seasonings before serving.
Preparation time: 40 minute(s)
Number of servings (yield): 12
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Disclosure: Nakano has provided compensation for my time spent writing this post. All opinions are my own.