I happen to love mayo-based potato salad, but not everyone does. In fact, those who don’t like them can actually…well, hate is a strong word, but it’s worth using here. They can hate them. We can’t have that at a summer party. No hating at a barbecue.
What kind of potatoes to use? There are different schools of thought on this. Most people choose waxy potatoes or new potatoes, which have a thin skin, and hold their texture better during cooking. All-purpose or Idaho potatoes tend to fall apart a bit.
And to that end, Some people also like a firmer potato salad with potatoes that have a more al dente texture, and some like their potato salad a little on the mushier side. I like both. This one turned out on the mushier side, not exactly intentionally, but there you have it.
The potato salad without the scallions and thyme can be refrigerated overnight, though in my opinion potato salads are just the best when they are eaten the day they are made, and never see the inside of a fridge. Allow the salad to come to room temperature before adding the radishes and scallions.
More Potato Salad Recipes:
Because summer is almost here, and why wouldn’t you want to keep changing things up?
- Egg and Potato Salad with Bacon
- Creamy Corn and Potato Salad with Bacon
- French Potato Salad
- Mayonnaise-Free Potato Salad
Classic Potato Salad with Celery and Fresh Thyme
- Cut the potatoes into 1 inch cubes. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 20 minutes. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar and mustard, then season with salt and pepper. Gently blend in the warm potatoes and the celery. Let cool to room temperature. Fold in the scallions and thyme, and adjust seasonings to taste. Serve at room temperature.
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