How did we go from winter to summer overnight? It’s been in the 80s here. The 80s! (The temps are supposed to drop off starting today, though. Hello, spring???) Cook-out weather makes me hungry for potato salad right away. Cold, creamy, cook-out-style potato salad with lots of celery and pickle relish. I can’t stand store-bought potato salad.
Take your potato salad a step further for bonus homemade points by making your own mayonnaise and mustard! You can find all sorts of homemade condiment recipes here. It’s much easier than you might think to whip up your own mayonnaise and mustard, and the great thing about making your own is you can flavor it to your specific tastes, creating gourmet-style condiments. My honey-dijon is based on the dijon recipe here, with some variations to suit my taste. (That link includes a whole bunch of different mustard recipes and even instructions for grinding your own mustard seeds to make the mustard all the way from scratch.)
In the condiments index, there are several mayonnaise recipes. I use a variation based on this recipe to make a garlic mayonnaise.
How to make Homemade Honey-Dijon Mustard:
2 cups dry white wine
1 large onion, chopped
1 tablespoon minced garlic
1/4 cup dry mustard
2 tablespoons cornstarch
1 tablespoon olive oil
1 teaspoon salt
2/3 cup honey
Combine wine, onion, and garlic in a small pot. Heat to boiling and simmer 5 minutes. Cool; strain solids. Place the dry mustard and cornstarch in the small pot and add a small amount of the strained liquid, stirring until smooth, gradually adding the rest. Stir in oil, and salt. Heat slowly until it starts thickening and bubbling, stirring constantly for 5 to 10 minutes. Stir in honey. Turn off heat and cool. Store in a glass jar. Keep refrigerated. Chill completely before using. The mustard will continue to thicken to a spreadable consistency as it chills. Double or triple recipe as needed. (Keeps well for about a month.)
This is a very mild, sweet dijon that I like. Check out all the mustard recipes here and find one that’s just right for you!
Homemade mayonnaise and other sauces, such as hollandaise, use raw egg yolks. Eating foods containing raw eggs isn’t recommended. Please use pasteurized eggs. You can buy pasteurized eggs, or pasteurize eggs at home.
From the USDA website: “To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.”
In this mayonnaise recipe, add the egg yolks to the vinegar and lemon juice to heat to pasteurization level.
How to make Homemade Garlic Mayonnaise:
2 pasteurized egg yolks
2 tablespoons lemon juice
1 tablespoon white vinegar
1 tablespoon garlic powder*
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon prepared mustard
1 cup canola oil
1/2 cup extra light olive oil
*Leave out the garlic if you don’t want a garlic mayonnaise.
Place everything but the oil in a blender. Blend adding 1/4 cup of the oil at a time. (Use the lightest oils for the mildest taste–canola and extra light olive oil are best.) As you add the oil and blend, the mixture will thicken. You may need to stick a knife down into the blender (with the blender turned off!) and push down the oil as you add it in increments then continue to blend. Transfer to a glass jar for storage. Double or triple the recipe depending on how fast your family goes through mayo. Keep refrigerated. (Keeps well for about two weeks.)
This is amazing. It turns right into mayonnaise. If you’ve never made mayonnaise before, it’s a bit of a stunner to realize there’s no dairy in there. Mayonnaise is mostly whipped oil. Which you might not really want to think about too often, but it’s great on sandwiches!
Or in potato salad! (The above mayo recipe makes just about the right amount for this potato salad recipe.)
How to make Creamy Potato Salad:
6 medium potatoes (2 pounds), diced and cooked
6 hard-boiled eggs, chopped
3 stalks celery, chopped
1 cup sweet pickle relish
1/2 cup onion, chopped
1 1/4 cups mayonnaise
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon prepared mustard
1 tablespoon sugar
salt and pepper to taste*
*Start with about a teaspoon of salt and a half-teaspoon of pepper, adding more to suit yourself. Me, I use two teaspoons of salt.
I have a terrible time judging what medium anything is, so I weigh the potatoes for this recipe. The secret to fabulous potato salad is having the right balance of ingredients, so getting the potato measure correct is important. This is a recipe I started making from a cookbook many moons ago then gradually revised over the years into my own version of perfect creamy potato goodness. I have another potato salad recipe here–New Red Potato Salad with Sour Cream and Dill for when I have a hankering for red potatoes. I pretty much have a thing for potato salad.
Back to this recipe–I peel and dice the potatoes before boiling. They cook faster that way and it’s easier to dice them while they’re hard. Drain and cool the potatoes. Combine everything in a big bowl to stir up and taste-test for your salt and pepper. I use a big bowl to mix everything up then transfer to a medium-size bowl for storing and serving. Chill the potato salad thoroughly before serving. It’s best to make potato salad a day ahead to give time for the flavors to meld and for it to get really, really cold. Ice-cold creamy potato salad is the bomb!
Make some! With homemade mayo and mustard, of course! It is so much fun to experiment with your own condiments. Nothing from the store can beat a condiment you make yourself tailored to your own tastes. Experiment with flavor. Have fun with condiments this spring and summer for all your cook-outs.
Think outside the grocery store shelf!
P.S. I use home-canned sweet pickle relish. You can find the sweet pickle relish recipe here.