Home-Style Potato Salad

Makes 6 to 8 servings

Every family ought to have a good potato salad recipe. This is ours. The potatoes must be perfectly cooked—not too hard or too mushy. Make this well in advance—the flavors need time to blend, and it should be served well chilled.

• 1½ pounds small red-skinned potatoes, scrubbed
• Kosher salt
• ½ cup finely chopped onion
• 3 large eggs, hard cooked, peeled, and chopped
• 1½ tablespoons celery seeds
• ¾ cup mayonnaise (we use Hellmann’s)
• ½ cup sour cream
• ¼ cup Buttermilk Ranch (page 57)
• 1 tablespoon pickle juice or dill pickle relish
• ½ teaspoon ground white pepper
• ½ teaspoon dry mustard (we use Colman’s)
• ½ teaspoon sugar
• Pure Magic dry rub (page 29) or sweet Hungarian paprika, or 1 tablespoon finely chopped scallion tops or fresh chives, for garnish

Put the potatoes in a large pot of salted water. Bring to a boil and cook for about 40 minutes, or just until tender. Test the potatoes by sliding the blade of a sharp knife into a potato. When it slides out clean, the potatoes are done. Don’t overcook them or you’ll end up with mashed potato salad.

Drain the potatoes in a large colander. When they are cool enough to handle, halve each potato, then stand them on the cut ends and slice into ¼-inch half-moons, leaving the skins on. Transfer the still-warm potatoes to a large bowl and toss them with the onion, eggs, and celery seeds.

In a separate bowl, make a dressing by mixing the mayonnaise, sour cream, Buttermilk Ranch, pickle juice, 1 teaspoon salt, the white pepper, mustard, and sugar.

Pour the dressing over the potatoes and mix gently with clean hands until the potatoes are well coated. Sprinkle the top lightly with Pure Magic or paprika or garnish with the scallions or chives if desired. Cover and refrigerate for 4 to 6 hours before serving.