Cooked - Goldee’s Creamy Potato Salad

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Goldee’s Creamy Potato Salad

12.0

1 large egg

6 tablespoons apple cider vinegar

2 tablespoons granulated sugar

2 tablespoons yellow mustard

½ teaspoon black pepper

½ teaspoon kosher salt, plus more to taste

¼ teaspoon sweet paprika

1 cup neutral cooking oil (such as canola)

3 pounds unpeeled Yukon Gold potatoes (about 12 potatoes)

1 tablespoon plus 1 generous pinch kosher salt, divided, plus more to taste

4 scallions (light and dark green parts only), thinly sliced (about ½ cup)

3 celery stalks, finely chopped (about ½ cup)

¾ cup finely chopped red onion

½ cup chopped fresh parsley

¼ cup finely chopped dill pickle

Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.
Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.
Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍖Barbecues🧺PicnicsPotlucks

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 6 weeks ago

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