Garrison Keillor wrote a hilarious column about how there is something wrong with people who can't even make potato salad, and settle for store-bought.

My homemade was starting to taste all the same and I needed to come upon a new recipe. Here is a good one from Cooks Country on PBS with a couple of additions of my own. It seemed like it needed something more, and I'm not quite sure what. Maybe more of that yellow mustard, or some spicy mustard.

Amish Potato Salad


3 pounds Yukon gold potatoes (peeled) and diced 3/4 inch
1 tbsp salt
Cold water to cover by an inch
1/3 cup cider vinegar
1/4 cup sugar
2 tbsp yellow prepared mustard
1/2 tsp salt
1/2 tsp celery seed
1 hard-cooked egg yolk
3/4 cup sour cream
(1 tsp celery salt)
(1/2 - 1 tsp onion powder)
3 hard cooked eggs plus 1 hard cooked egg white
1 rib celery, diced fine
Additional salt and pepper

Cook potatoes with salt until tender. Mix sugar and vinegar, microwave 30 seconds, and stir to dissolve sugar. Put in food processor bowl. Add mustard, salt, and celery seed. Add 1 hard-cooked egg yolk. Process until smooth. Pour into a bowl.

Drain potatoes well using a colander. Place in a large bowl and add 2 tbsp of that dressing to them and toss to combine until well-coated. Let cool in refrigerator for at least 30 minutes to 2 hours until chilled.

Stir sour cream into the reserved dressing and whisk together. Put reserved egg white and 3 eggs into the bowl and use a potato masher to chop very fine. Add finely diced celery and celery salt, and pour over the potatoes. Toss until well-coated. Cover and refrigerate for at least 30 minutes. Season to taste with more salt and some pepper.


Here's a different idea. I haven't tried it, but substituted regular onion for red onion because the red can be so strong.

Chili Potato Salad

4 cups diced cooked unpeeled thin-skinned potatoes (1 1/2 pounds uncooked)
1 can (10 to 12 ounces) corn kernels, drained
1/2 cup sliced celery
1/4 - 1/2 cup finely chopped onion or onion powder
2/3 cup chopped red bell pepper
3 tablespoons each salad oil and cider vinegar
2 teaspoons chili powder
1 clove garlic, minced
1/2 teaspoon liquid hot pepper seasoning
Salt and pepper

In a large bowl, combine potatoes, corn, celery, onion, and bell pepper. Add oil, vinegar, chili powder, garlic, and hot pepper seasoning; season to taste with salt and pepper. If made ahead, cover and refrigerate for up to a day. Serve cold or at room temperature.

Rice Instead of Potato Salad

2 cups cooked rice
4 radishes, sliced
2 hard-cooked eggs, chopped
1/2 medium cucumber, seeded and chopped
1 cup thinly sliced celery
1/4 cup chopped onion
3/4 cup mayonnaise
1 1/2 tablespoons mustard
1/2 teaspoon salt

Combine rice and vegetables in a large bowl. Combine the dressing ingredients in another bowl. Toss together. Cover and refrigerate for at least 1 hour.