Ritz Carlton Potato Salad

A creamy, tangy, and perfectly balanced potato salad reflecting the high standards of classic hotel cuisine. Features Yukon Gold potatoes, crisp celery, and a rich mayonnaise dressing with a hint of mustard and vinegar.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 people

Course: Lunch, Side Dish

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

Potatoes and Vegetables

3 lbs Yukon Gold Potatoes Washed and quartered
4 stalks Celery Finely chopped
1/2 cup Red Onion Very finely minced
2 Hard-Boiled Eggs Chopped

Dressing Ingredients

1 1/2 cups Mayonnaise High quality, preferably Hellmann's or Duke's
2 tbsp Yellow Mustard
3 tbsp Apple Cider Vinegar
1 tsp Celery Seed Crucial for authentic flavor
1 tsp Granulated Sugar
to taste Salt and Black Pepper

Method

Instructions

Place the quartered Yukon Gold potatoes in a large pot and cover with cold, heavily salted water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 20-25 minutes. Do not overcook.
Drain the potatoes immediately and let them cool slightly for about 10 minutes. While still slightly warm, gently slice the potatoes into rough 1-inch chunks. Place them in a very large mixing bowl.
Prepare the dressing by whisking together the mayonnaise, apple cider vinegar, yellow mustard, celery seed, sugar, salt, and pepper in a separate medium bowl until completely smooth and emulsified.
Add the finely chopped celery, minced red onion, and chopped hard-boiled eggs to the bowl with the warm potatoes. Gently pour about three-quarters of the dressing over the mixture.
Using a flexible spatula, gently fold all ingredients together to coat without mashing the potatoes. Add more dressing if necessary, aiming for a creamy, well-coated texture, but avoid making it soupy.
Cover the potato salad and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld. Taste and adjust seasoning (salt/pepper) before serving, as the chilling process dulls seasoning.

Notes

The key to this classic salad is using Yukon Gold potatoes for their buttery texture, and ensuring the dressing is acidic enough to balance the richness of the mayonnaise. Chill time is essential.