Simone Appetit: Better-than-yours potato salad
Potato salad is like the turkey stuffing of summer — everybody has their own way of doing it, which has been handed down for generations, and they don’t want you messing with it.
I am not attached to my family’s potato salad lineage. I like all kinds of expensive, fancy, foodie stuff thrown in with my equally fancy potatoes — no russets for me.
I put in sun dried tomatoes, marinated mushrooms, peperoncini, anchovies, and whatever they have going on at Safeway’s antipasta bar. And no one likes it. After a family potato salad intervention, I am back to the basics and my mom’s recipe. And her mom’s recipe, and her mom’s recipe. Well, you get the idea, and now you get the recipe. I have to admit, it is always a hit.
My family’s potato salad
3 lbs small (about 2 inches in diameter) red potatoes boiled 20 minutes on medium heat, cooled and then chopped into two-inch chunks
6 hard boiled eggs, chopped
3/4 cup red onion, chopped
2 cups chopped celery
3/4 cup sweet pickles, chopped (save juice from jar)
1/4 cup saved pickle juice
2⁄3 cup mayonnaise, plus a little more to taste
dash of yellow mustard
salt and white pepper to taste
Mix potatoes, eggs, red onion, celery and sweet pickles in large bowl. Add 2⁄3 cups mayonnaise, pickle juice, mustard and salt and pepper until thoroughly blended. You may want to add more mayonnaise if you like a creamier potato salad. Let sit for about 30 minutes so flavors can blend, then refrigerated for two hours before serving.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at email@example.com.