It just so happens, I am part Dutch. Not Pennsylvania Dutch, just Dutch. From the Netherlands. Land of the wooden shoes. I’m many things actually- but yes, Dutch is one of them. However I’m not a big fan of potato salad (Dutch or otherwise). I come from a family who LOVES all kinds of mayonnaise-dressed carbohydrate salads; macaroni, potato, etc. And coleslaw too. I did not inherit the love.
But ’tis the season to have barbecues, picnics and eat outside in general. And those usually include a type of salad; be it made with lettuces & greens or potatoes, macaroni or eggs.
I used farm fresh eggs from Queens County Farm. Obviously, any eggs will do. But just in case you were wondering where I got the blue egg, that should explain it. *wink*
A few of the farm eggs were on the small side, so I made an extra few. If you’re using regular store-bought large eggs, use only 5. For me, the farm fresh unpasteurized eggs seem to boil quicker, maybe because they’re sizes are so varied its hard to figure out the exact timing for boiling a bunch but I always end up with a bit of a darker circle around the yolk when using them. It’s harmless (it’s just ferrous sulfide) so it doesn’t bother me.
I used homemade pickles too, but that isn’t necessary either. Just do whatever makes your life easier! If you’ve got homemade mayo, homemade pickles, and farm fresh eggs than use ’em. If not, then use what you have.
Its about making something you love to eat- not who has the most organic potato salad.
An egg slicer definitely makes this process easier, but it isn’t required. A good knife & a steady hand does the job, too. I just find it hard to hold those slippery lil suckers once they’re peeled- especially when wielding a sharp knife, so a slicer makes my life 100x easier!
PSEUDO-DUTCH POTATO SALAD
- 2 1/2 pounds potatoes, cooked & cut*
- 1 cup mayonnaise**
- 1 teaspoon white vinegar
- 2 tablespoons chopped fresh dill
- 2 celery stalks, chopped
- 1/4 teaspoon granulated sugar
- 1 small red onion, minced
- 2 pickle spears, diced
- 1/2 pound crisply cooked bacon, chopped (optional- I didn’t use)
- 5 hard-boiled eggs
- While potatoes are still warm, mix mayonnaise, vinegar, sugar, salt & pepper in a medium bowl. Toss the potatoes with the mayo dressing & bacon (if using) in a large bowl and let cool.
- Meanwhile, chop three of the hardboiled eggs. Add the onion, pickles, celery & eggs to the potatoes and combine thoroughly.
- Spoon entire mixture into casserole dish (optional). Slice the two remaining eggs and place on top. Refrigerate until using- serve cold.
*I used red potatoes cut on the large side & left the skin on, but any potatoes will work- and you can peel them too.
**Light mayo works just fine, so does the kind with olive oil!
Jay doesn’t like onion in his potato salad, but usually there’s some kind of onion included in most recipes. I omitted it in this one, but you could substitute any onion from yellow to white for the red, or even use a shallot or two.
Instead of the dill, parsley works just fine. The folks ’round here like dill in everything, so I oblige. Chives are a good option as well!