Mistaken Potato Salad
- 30m Prep Time
- 30m Cook Time
- 3h Ready In
A tangy potato salad with less mayonnaise, flavored with mustard and paprika. Warm dressing is absorbed by hot potatoes for extra flavor.
Ingredients
- 19.7 ml olive oil
- 19.7 ml salad oil
- 19.7 ml white vinegar
- 19.7 ml lemon juice
- salt
- dry mustard
- paprika
- 22.2 ml salt
- 2.27 kg unpeeled potatoes
- 118 ml onion finely chopped
- 1.23 ml ground black pepper
- 237 ml mayonnaise
- 237 ml celery chopped
- 5 hard-boiled eggs
Nutrition (per serving, estimated)
Estimated based off 13 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.8 mg
- Iron: 0.28 mg
- Magnesium: 3.14 mg
- Phosphorus: 27.3 mg
- Potassium: 41.7 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 19.7 ml olive oil
- 19.7 ml salad oil
- 19.7 ml white vinegar
- 19.7 ml lemon juice
- salt
- dry mustard
- paprika
- 22.2 ml salt
- 2.27 kg unpeeled potatoes
- 1.23 ml ground black pepper
- 237 ml mayonnaise
- 5 hard-boiled eggs
Prepare
- 118 ml onion, finely chopped
- Chop 237 ml celery
Let's Cook
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Step 1.
In a lidded container, combine 4 teaspoons olive oil, 4 teaspoons salad oil, 4 teaspoons white vinegar, 4 teaspoons lemon juice, rounded ¼ teaspoon salt, rounded ¼ teaspoon dry mustard, and rounded ¼ teaspoon paprika. Seal the container and shake well to blend. Set the dressing aside.
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Step 2.
In a large saucepan or stockpot, bring a 1-inch depth of salted water (use ½ teaspoon salt per 1 cup water) to a boil. Add 5 pounds unpeeled potatoes. Cover and boil for 30 minutes, until potatoes are tender. Drain the potatoes.
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Step 3.
While the potatoes are still hot, peel and cube them. Place the cubes in a large stockpot or container with a lid. Using a wide, sturdy spoon or pancake spatula, mix in ½ to ¾ cup finely chopped onion, 2 teaspoons salt, and ¼ teaspoon ground black pepper.
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Step 4.
Microwave the Mistaken Dressing for about 30 seconds until warm but not boiling. Cover and shake the dressing to blend. Pour the warm dressing over the potato mixture. Gently turn the mixture to coat all potatoes. Cover tightly with a lid or plastic wrap and refrigerate for at least 2 hours, or up to overnight.
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Step 5.
After chilling, gently stir the cold potato mixture to absorb any liquid at the bottom of the container. Add 1 cup mayonnaise and stir to coat the potatoes. Add additional mayonnaise (up to ½ cup more) to taste, stirring to coat.
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Step 6.
Gently mix in 1 cup chopped celery and 5 hard-boiled eggs (peeled and chopped). Serve chilled.