Dad Bond’s Regular Potato Salad
Derek & I share a love of fishing with our friend Kent and for many years each summer Kent and Derek would take two fishing trips a year – one to each of their hometowns. Over the years Derek shared our favorite way of cooking up a Walleye Fish Fry and Derek got to enjoy the Bond family’s coleslaw and potato salad. I shared their recipe for tangy vinegar coleslaw almost 10 years ago and it not only became but remains a family favorite for us!
Now it’s time for me to share the infamous potato salad recipe.
It’s a mayo-based recipe that incorporates some vinegar tang and just a hint of mustard, adds in some crunch with onion, green pepper and salad and folds some hard-boiled eggs.
Here’s what you need:
Start by hard boiling four eggs using your favorite method.
Bring the potatoes a boil in salted water with the skin on and boil until a fork pierces the potato easily – about 15 minutes. Peel the potatoes while still warm and then chop or slice – I like to chop personally.
While the potatoes cook finely dice some green pepper, red onion and celery. I use one green pepper and then chop enough onion and celery so it’s roughly equal parts. There is no right or wrong so increase/decrease the amounts to your liking.
To make your sauce, add water, flour, sugar, cider vinegar, dry mustard and 2 eggs to a medium saucepan.
Whisk together and cook over low heat stirring constantly until thick. Until your whisk leaves a trail but fills in on itself.
Add some mayo.
Whisk until well combined.
Peel the hardboiled eggs. Slice 2 of your eggs for decorating and chop the other two. I like to use one of these cool wire egg slicers (#EarnsCommision) because eggs can be slipper little suckers and we had one when I was growing up and it was the coolest way to slice eggs as a kid – and safe enough my mom let me do it. You can use it to chop too by rotating the egg and cutting again.
To a large bowl add potatoes, chopped eggs, onion, celery and green pepper.
Add the sauce.
Mix everything together.
Transfer to a serving bowl and top with sliced egg.
Refrigerate until ready to serve. Enjoy!
Dad Bond’s Regular Potato Salad
Ingredients
Method
- Place potatoes (leave skin on) in a medium pot of cold, salted water. Bring to a boil, reduce to simmer and cook for approximately 15 minutes until tender when poked with a fork.
- Cool slightly and peel potatoes while still warm.
- In a medium sauce pan, whisk together water, flour, sugar, vinegar, dry mustard and eggs.
- Cook over low heat, stirring constantly until thick. Cool.
- Add mayo to cooked mixture.
- In a large bowl, combine potatoes, chopped eggs, green pepper, onion and celery. Fold in dressing mixture.
- Transfer to a serving bowl and top with sliced eggs.
- Serve or refrigerate until ready to serve.