Potato Salad–highly controversial but this one wins 1st prize in my book.
I admit it. This girl is a potato salad snob. I grew up in a very different culture for this dish than most people, I think. And I have yet to taste a recipe for it that is anywhere close to my mother’s recipe.
Still, growing up, there were things about my mother’s recipe that I did NOT like. So, a few years after I got married, I decided to give this family classic a good makeover. My mother’s recipe differs in that she:
- added 1 large green pepper (chopped), 1 small onion (chopped), and 1 large jar of chopped pimento (drained).
- used red potatoes only (I find them too water-y).
- peeled the potatoes before cutting them up.
But I love my changes. And the result? One of our family’s favorite dishes. Simple but so, so good. SO good, in fact, that my husband and kids cannot resist picking at the bowl before I am even done making it. I hope you enjoy it.
And I won’t be offended if your personal potato salad culture makes it impossible for you to like mine! But since National Potato Day is coming up on October 27, you’ve got to try something with potatoes. So if not this recipe fry this potato dish instead.
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Potato Salad
Description
Potato Salad–highly controversial but this one wins 1st prize in my book.
Ingredients
- 5 pounds Yukon Gold potatoes (pictured are gold, purple, and red potatoes from our garden)
- 1 1/2 c. mayo (NOT Miracle Whip!….wait, that’s a mayonnaise culture thing)
- 1 tsp. celery seed
- 4 tsp. salt
- 1/2 tsp. pepper
- 1 Tbsp. apple cider vinegar
- 1 tsp. prepared mustard
Instructions
Clean potatoes gently in water and place in large pot. Cover with water to and at least an inch above the potatoes.
Boil potatoes until tender, about 20 minutes depending on the size of the potatoes.
Drain potatoes and place them on a cooling rack set in a cookie sheet.
While potatoes are cooling, make the dressing in a large bowl.
When potatoes are cooled enough to handle (still warm is really yummy!) cut potatoes into bite-size chunks (leave the skin on) and place in the bowl with the dressing.
With a rubber spatula gently toss the cut potatoes until they are evenly “bathed” in the dressing.
Serve warm.
