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Room Temperature Potato Salad with heavy duty mayonnaise

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Joined: Jun 16, 2006


Posted to Thread #20390 at 12:57 pm on Apr 8, 2011

One of the chain BBQ restaurants serves their potato salad at room temperature. This is how I adapted the recipe.

Room Temperature Potato Salad
4 hard boiled eggs, chilled
3 1/2 lbs. red skinned potatoes - size B
1/3 cup sliced green onion, about 1 bunch
1 cup heavy duty mayo (1-1/4 cup regular mayo)
1 1/2 tsp celery seed
1 to 1-1/2 tsp salt

1. Hard boil eggs, crack, peel and chill.
2. Steam same sized potatoes until a skewer just penetrates potatoes (cooked through but just done) - hold potatoes above salted water over low simmer for 45-60 minutes, depending on potato size, if whole or cut into chunks. Let cool and dry in colander or on paper towels until still very warm but you can handle potatoes.
3. While potatoes are cooling, slice green tops of green onions into 1/8" slices and dry on paper towel. Mix mayo, celery seeds and salt in measuring cup.
4. Once potatoes are just cool enough to handle - still very warm - break or chop into different sized pieces in large size serving or storage bowl - some bite sized and some larger.
5. Slice each egg lengthwise into 8 strips. Sprinkle evenly over top of warm potatoes along with the green onions.
6. Distribute mayo mixture in spoonfuls across the top of the potato mixture. Very gently stir to combine. Serve.
7. Refrigerate remaining potato salad. Lightly rewarm a serving size portion of potato salad in the microwave before serving - or eat it chilled!

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