Potato Salad Best - my favorite version- simple and great!

If you typed potato salad best,you are probably looking for a great potato salad. When I think potato salad best, it is this one: in my humble opinion. This is a simple, mayonnaise based version. You can get fancy or different- German-style potato salad, or add lots of bells and whistles and extra ingredients, but for my money, you can't beat the version I am giving below for a really great bbq side dish recipe.

This is the recipe from my restaurant and as you'll see the quantity is a bit big. But, it is one of the more popular and versatile of side dishes not just for bbq and it keeps well

A couple of tips:

Tip # 1: To make the potato salad the best possible, you must salt the cooking water. This will season the potatoes all the way through. It is essential for a great tasting potato salad.

Tip# 2: Use the right potato for your taste. You can use any kind of course, russet, yukon, bintjes, but a red waxy potato holds up better and has a "firm mouth feel," while a starchy potato like a russet, has a softer "mouth feel".

Tip# 3: Fully cool the potatoes before mixing.

Tip# 4: Over dress the salad slightly. This is especially true if serving the next day, or if the salad is leftover. The potato salad should be creamy, and potatoes tend to soak up lots of dressing.

That's it. Now for the recipe:

The Best Potato Salad:

(This is for 10# of potatoes. So, it will feed at least 20 people. It can be divided easily. The only other thing I might add is hard boiled eggs, but I have left them out of this version..)

10# small red potatoes cut into 1/4's

4 Qt. Mayonnaise- Best foods or Hellman's or Duke's if possible

1 cup yellow mustard

1/2 head of celery, diced

3 bunch green onions diced

1 cup water

Salt and black pepper

Cook the potatoes in salted water until just barely fork tender. Drain and spread out on a cookie sheet or flat surface so they can cool quickly and not over cook

Mix all of the other ingredients. Add salt and black pepper to taste. Once potatoes are cool, mix with dressing. If there appears to be too much dressing, save for later and to re-moisten potato salad.

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