Growing up in rural South Dakota, like most of America, potato salad tends to be the cornerstone of any summer bbq, cookout, or potluck. With that being said, just about every home cook has their own version of potato salad. Which is great, as peoples tastes vary for this classic side dish – whether or not to put in eggs, onion or celery, just the right amount of sugar, seasonings and/or vinegar.
However, I’ve come to realize that if not done right, potato salad can be, well, pretty ordinary. However, this recipe for potato salad that I’m about to disclose to you, is by far, the BEST I’ve ever tasted! Not only is it far from ordinary, I’ve never come across any other potato salad that even comes close to besting this classic side-dish. Thus the name – Best Ever Potato Salad!
What makes this Potato Salad superior to other recipes, is not fancy ingredients or wild spice combinations. It’s made with fresh, simple ingredients, and a dressing that takes it over the top. I’ve come to understand the key to a good potato salad is a good proportion of three ingredients – vinegar, salad dressing (mayo), and eggs.
You’ll see below in the recipe instructions there is a step to this dressing that is a bit unorthodox. Cooking the water/vinegar/and sugar, and then whisking in the eggs and cooking to a custard. Yes, I know it sounds strange, however, don’t skip this step. It’s the key to this fabulous dressing.
Here is how this classic side dish comes together:
This recipe came from my mom, many years ago. It’s been a classic for decades, and is the ONLY potato salad recipe made in my family. Period. From what I have written down, it originated from the Naper Cafe, in Naper, Nebraska. I’ve adapted a couple of the spices to my taste, but the major components, originate from the Naper Cafe recipe.
While you’re enjoying your summer cookouts, bbq’s and pot-luck gatherings, I hope you get the chance to make this classic side-dish. In my humble opinion, it really is the Best Ever Potato Salad!