Potato salad is a summer staple, there’s no question about it. And whether you’re having a picnic in the sun or at a barbeque, potato salad is great served with a variety of mains, like steak and ribs, or on its own as a simple side. It’s also a lot easier to make than you’d think, you just need a few saucepans.
Place potatoes in a large saucepan, and add enough water to cover, along with salt, caraway seeds, and bay leaf. Bring to a boil over medium-high heat, then reduce to a simmer and cover.
While the potatoes are cooking, place eggs into another saucepan filled with boiling water and cook for approx. 9 min. Peel and finely dice onions. Slice pickles lengthwise and dice into medium-sized pieces.
Heat up vegetable oil in a fresh saucepan over medium heat. Add onions and sugar and stir well. Deglaze with white wine vinegar and add vegetable stock. Add pickles and mustard, season well with salt and pepper and stir well.
When eggs are done cooking, use skimmer to transfer to an ice bath and peel after approx. 1 min. Dice into medium-sized pieces.
Insert a small knife into a potato; if the knife can be easily inserted and removed, then they are ready. Peel the potatoes and cut into approx. 1 cm thick slices. Add eggs, pickles and vegetable stock mixture and gently stir to combine. Place in fridge and allow to set for approx. 30 min. Season again with salt and pepper to taste. Finely chop a handful of fresh chives and add to the salad. Stir to incorporate. Enjoy!
This recipe is rather foolproof, but here are just a few tips and tricks to make the perfect potato salad. Firstly, always be sure to use waxy potatoes, as these hold their shape better than floury potatoes and won’t crumble as much when mixed with other ingredients. You can also add some other vegetables of your choice to the salad, to give it a bit more texture, flavor and color, such as red peppers, celery, cucumber, watercress, or some crushed garlic.