I didn’t always love potato salad.
It was always at every summer party and people would rant and rave over my grandmas potato salad. I remember wishing I liked it, but was grossed out by the eggs, celery, onion, mayo and mustard.
I was a picky eater.
But now I’ve grown up a bit and I LOVE potato salad.
I realized I hadn’t had any potato salad yet this summer, so I made some for Mikey/me.
This is my grandma/moms recipe and it is out of this world.
I am obsessed and wonder why I haven’t made it yet this year???
I also made potato salad because our oven is still broken…
We think our landlord has Alzheimer’s that he covers up by yelling at us,
“whaddya think I forgot?!?!”.
Yes. Yes we absolutely think you forgot.
We think you have forgotten about 7 times.
That amount of Mayo is not correct.
I ended up using about double that.
There is no actual ginger used in this recipe…but he is so cute and always keeps me company in the kitchen.
I learned a little trick from Bobby Flay once upon a time.
When making potato salad, mix everything together while the potatoes are still warm. They will absorb the sauce and seasonings much better that way.
It makes sense.
It’s like a face. You want to wash it with warm water so your pores open up and absorb lotion.
I hope that doesn’t gross you out…comparing your face to potato salad…
Mix it all up and add some paprika to make it pretty.
Recipe: Potato Salad
1 to 1 1/2 pounds potatoes. I used red potatoes, any kind will work.
4-6 hard boiled eggs
2 stalks of celery, diced
1/4 cup diced onion
1 1/2 cups – 2 cups Mayo (I used the olive oil mayo)
1 1/2 to 2 Tablespoons yellow mustard
1 Tablespoon sugar
1 Tablespoon apple cider vinegar
1/4 Tablespoon paprika
Salt and Pepper to taste
How to boil a perfect egg:
Place eggs in cold water in a saucepan, covering the eggs completely. Bring just up to a boil and remove from heat. Cover pan and let sit for 9 minutes. Drain water and run eggs under cold water until cooled. Place in refrigerator until needed.
Wash and peel (I semi-peeled my potatoes) potatoes. Cut into medium cubes, keeping them relatively the same size.
Bring a large saucepan of water (with a dash of salt) to a boil. Once boiling, add diced potatoes. Cook until tender, about 20 minutes. You don’t want to overcook the potatoes or they will fall apart when you mix them in the sauce. So make sure to check at around 15 minutes.
While potatoes are cooking dice onion and celery, peel eggs and cut and combine sauces.
When potatoes are finished cooking, drain and toss with onion, celery and sauce.
You can serve immediately, but I like to eat my potato salad cold, so I recommend refrigerating one hour before serving.
3 thoughts on “Potato Salad”
Looks wonderful – nicely done. I’m now craving potato salad.
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Hmmm. Sounds very familiar except I usually use Miracle Whip–but I like your addition of Olive oil mayo. Will try it soon, ‘cuz it’s one of our favorite ways to eat potatoes!!