The Best Potato Salad You’ll Ever Make – Deli-Quality

When it comes to backyard barbecues, family potlucks, or even a simple weeknight dinner, few side dishes can match the creamy, tangy, and satisfying delight of potato salad. In this guide, inspired by professional chef Frank Proto’s culinary wisdom, we’ll take you step by step through crafting the ultimate deli-quality potato salad. This is potato salad done right—simple ingredients, perfect technique, and flavors that take you back to cherished memories.

Why Potato Salad is a Classic Side Dish

Potato salad has stood the test of time as a beloved dish across cultures. Its versatility and ability to complement almost any main course make it a go-to favorite. Chef Proto’s recipe draws on his grandmother’s tried-and-true techniques, creating a version that’s simple yet packed with flavor. Yukon Gold potatoes, eggs, mayonnaise, and a touch of vinegar come together for a creamy, tangy side dish that’s sure to impress.

Choosing and Cooking the Perfect Potatoes

The foundation of any great potato salad lies in the choice of potatoes. Chef Proto recommends Yukon Gold potatoes, known for their waxy texture and ability to hold their shape while delivering a creamy bite.

Cooking Instructions

  • Start with cold water: Place your washed Yukon Gold potatoes (skins on) in a pot of cold water. Starting with cold water ensures even cooking.
  • Simmer, don’t boil: Bring the water to a boil, then reduce the heat to a gentle simmer. Boiling potatoes too aggressively can cause them to break apart, ruining their texture.
  • Timing is key: Allow the potatoes to cook for 25-30 minutes. They’re done when a paring knife slides easily through the center without resistance.
  • Add eggs: About 10-12 minutes before the potatoes are fully cooked, carefully add eggs to the pot. They’ll cook alongside the potatoes, saving time and effort.

Pro Tip

Avoid salting the water when cooking potatoes with their skins on. The skins act as a barrier, preventing the salt from penetrating the flesh. Instead, season the potatoes later during the assembly process.

Step 2: Prepping the Ingredients

Once the potatoes and eggs are cooked, it’s time to prep them for the salad.

Peeling and Cutting Potatoes

  • Cool the potatoes slightly so they’re comfortable to handle.
  • Peel the skins off gently with a paring knife. Properly cooked potatoes should peel easily without falling apart.
  • Cut the potatoes into bite-sized chunks for even distribution and texture.

Peeling and Chopping Eggs

  • Cool the eggs slightly before peeling. Chef Proto suggests peeling eggs when they’re warm, but not hot, to prevent the shells from sticking.
  • Use a cooling rack for quick and uniform chopping. Simply press the eggs through the rack to achieve perfectly diced pieces.

Dressing the Salad

The dressing is where the magic happens, transforming cooked potatoes and eggs into a creamy, flavorful masterpiece.

Ingredients

  • Mayonnaise: Chef Proto swears by Hellmann’s for its smooth, tangy flavor. Avoid substitutes like Miracle Whip.
  • Distilled vinegar: A quarter cup adds just the right amount of acidity to balance the creaminess.
  • Green olives with pimentos: These add pops of saltiness and visual appeal.
  • Kosher salt and black pepper: Essential for seasoning.

Assembly Instructions

  1. Start by sprinkling salt, pepper, and vinegar over the warm potatoes. Toss gently to ensure the potatoes absorb the flavors.
  2. Add diced eggs and whole green olives, reserving a few for garnish.
  3. Mix in mayonnaise generously, ensuring every piece is well-coated. Remember, the potatoes will absorb some of the mayonnaise as the salad sits, so don’t skimp.
  4. Taste and adjust the seasoning as needed, adding more salt, pepper, or mayonnaise to achieve the desired balance.

Plating and Serving

Potato salad may be a humble side dish, but that doesn’t mean it can’t look appealing.

  • Plating: Spoon a generous mound of potato salad onto a serving platter.
  • Garnishing: Slice reserved eggs and arrange them on top. Scatter a few green olives for a pop of color and flavor.

This deli-quality potato salad is now ready to serve. It pairs beautifully with grilled meats, sandwiches, or any dish that needs a creamy, tangy sidekick.

Why This Potato Salad Stands Out

What makes this recipe special is its simplicity and focus on technique. By cooking the potatoes and eggs together, seasoning at the right time, and using high-quality ingredients, Chef Proto’s method ensures perfect results every time. The addition of vinegar and olives elevates the flavors, giving it a tangy kick that’s hard to resist.

Share Your Thoughts

What do you think? Have you tried Chef Proto’s ultimate potato salad recipe? What’s your secret ingredient for making potato salad unforgettable? Share your thoughts and join the discussion in the comments below!

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