This Home Run Potato Salad is so simple and so good! With It’s buttery yukon gold potatoes, crisp celery, scallions and chopped eggs tossed together in a creamy garlicky mayonnaise dressing, it will be a “home run” at your next gathering.
We are in the midst of baseball season! Who’s your favorite team? I honestly don’t have one, but being only a few hours away from Seattle, I would love to see the Mariners play.
For me, it’s about summer get togethers with friends and sharing yummy food and drinks.
Potato salad has always been a fan favorite to serve at BBQ’s, sporting events, picnics and other summer gatherings.
I was recently asked if I would cater a baseball themed shower in July and this will be one of the items on the menu. Hence the name “home run” potato salad.
I created this simple potato salad a few years back and it always gets rave reviews. I hope you enjoy! Memorial Day weekend is only a few days away.
Tips For Making a Home Run Potato Salad:
- Cut potatoes in uniform sizes for consistent cooking
- Steam potatoes rather than boil. This gives potatoes a better texture and they won’t get water logged
- Fine dice the celery and onion so that it will evenly disperse throughout the salad
- Don’t overcook the eggs. For perfectly cooked eggs: Place eggs in a pan of cold water to cover. Bring to a boil and then turn down to a light simmer for 10 minutes. Then drain and cool in an ice bath. Once eggs are cooled then peel and rinse to make sure there are not bits of shell remaining.
- Always use good quality mayonnaise, such as, Hellmann’s (Best Foods) or Dukes
This Home Run Potato Salad is so simple and so good! With It's buttery yukon gold potatoes, crisp celery, scallions and chopped eggs tossed together in a creamy garlicky mayonnaise dressing, it will be a "home run" at your next gathering.
- 1 1/2 pounds yukon gold potatoes
- 3/4 cup finely chopped celery
- 1/2 cup finely minced scallions white and green parts
- 3 hard cooked eggs finely chopped
- 1 cup good quality mayonnaise Best foods or Hellman's
- 1 teaspoon dijon mustard
- 1 teaspoon granulated garlic or 1 large clove of fresh minced garlic Not garlic salt or garlic powder
- 1 teaspoon kosher salt
- fresh ground black pepper to taste
Wash potatoes well and cut into uniform sized pieces. Steam potatoes until soft and then lay out on a sheet pan and cool in fridge or freezer. ( I like to steam the potatoes rather than boil because they don't soak up the water and become soggy)
To cook eggs perfectly, place in a pan of cold water. Bring to a boil. Cover and turn off heat. Let sit covered 10 minutes. Rinse under cold water until cooled. Peel and chop fine.
Place chopped egg, celery and scallion in a large bowl. Add cooled potatoes. In another bowl whisk together mayonnaise, dijon, garlic, salt and pepper. Add to potato mixture and stir to thoroughly combine. Adjust seasonings if needed.