Deli-Quality Potato Salad
ID: 248d8981...
A simple and delicious deli-quality potato salad passed down from Chef Frank Proto's grandmother. Made with creamy Yukon Gold potatoes, hard-boiled eggs, pimiento-stuffed green olives, white vinegar, and real mayonnaise for a classic, comforting flavor.
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🍳 Cooking Flow
Boil the potatoes with skins on, adding the eggs to the same pot for the last 10-12 minutes of cooking. → Drain, cool, peel, and cut the potatoes into chunks, then peel the eggs. → Press 4 eggs through a wire cooling rack into the potato bowl, saving 2 for garnish. → Season with salt, pepper, white vinegar, stuffed green olives, and mayonnaise, then mix thoroughly. → Garnish the salad with sliced eggs and whole olives before serving.
Cooking Steps
Brief Cooking Order
Boil the potatoes with skins on, adding the eggs to the same pot for the last 10-12 minutes of cooking. → Drain, cool, peel, and cut the potatoes into chunks, then peel the eggs. → Press 4 eggs through a wire cooling rack into the potato bowl, saving 2 for garnish. → Season with salt, pepper, white vinegar, stuffed green olives, and mayonnaise, then mix thoroughly. → Garnish the salad with sliced eggs and whole olives before serving.
Introduction
A simple and delicious deli-quality potato salad passed down from Chef Frank Proto's grandmother. Made with creamy Yukon Gold potatoes, hard-boiled eggs, pimiento-stuffed green olives, white vinegar, and real mayonnaise for a classic, comforting flavor.
Step 1
Scrub and wash the Yukon Gold potatoes, leaving their skins on to prevent them from getting waterlogged.
Step 2
Place the potatoes into a large pot filled with cold water, bring it to a boil, then lower to a simmer. Simmer for about 20-25 minutes.
Step 3
Gently add 6 eggs directly into the pot with the simmering potatoes. Continue simmering both together for another 10-12 minutes.
Step 4
Test the potatoes with a paring knife; they are done when they easily slide off the knife. Drain the potatoes and eggs, then run cold water over them to cool down.
Step 5
Peel the potatoes using a paring knife, then cut them into bite-sized chunks.
Ingredients List
Important Notes
Use waxy potatoes like Yukon Gold because they hold their shape well and have a creamy texture when cooked.
Leaving the potato skins on while boiling prevents them from absorbing too much water and becoming soggy.
Use real mayonnaise instead of sweet sandwich spreads like Miracle Whip for a classic savory deli flavor.
Tossing the warm potatoes with vinegar first allows them to absorb the tangy flavor better before the fat from mayonnaise is added.
As the potato salad sits, the potatoes will absorb the mayonnaise, so you may need to add a bit more before serving.
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