Ingredients: |
Ingredients: Before Erin and I finalized our list of recipes, I described our cook book project to Uncle Van. He immediately said we must include Grandma Marion's recipe for potato salad. Quote: “Dad, your potato salad is good, but Mom’s is dynamite. You must use her recipe.” The very next day, I was talking to Aunt Sue on the phone and she said we had to use Mom’s recipe for potato salad. I said we did not have it, and Mom could not remember it. Aunt Sue said she has it and, while we were still on the phone, dug it up and read it to me – it was handwritten and dated in the year 2002! Then, a few days later (17 June 2017), Hunter called. She said she was going to a party "tomorrow", and would love to have Grandma's recipe for potato salad. When I questioned her, she said she had no idea we were working on our cook book project, and that she had not spoken to her mother or Uncle Van about her Grandma's salad - WOW! With that, here is Grandma's/Mom's recipe, with notations as to why hers is better than mine.
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Directions: |
Directions:For 3 or 4 people, start with 2 Idaho potatoes (I use small red ones, which are less starchy and ergo absorb less flavor than Idahos). Peel and cut them into fairly large bite-sized pieces (I tend to cook them unpeeled and whole, which could lead to the outsides being overcooked and the insides undercooked). Place in cold water, bring to a boil, and cook them for 10-15 minutes until the pieces are fork-tender (do not let them become mushy).
Drain and put them in a large bowl. While the potatoes are still hot. add and gently mix a generous amount of mayonnaise, some mustard (ground or prepared is OK), a little white vinegar (I use cider vinegar, but Sue said Mom's recipe calls for white, because apple cider gives an 'appley' taste, whereas the white leaves room for the the potato flavor to come through)(a two-pronged fork works well for this) . Add some finely chopped celery, and NOW for another of Mom’s secrets: whereas most recipes call for finely chopping or dicing the onions (the way I do it), Mom GRATES the onions (large holes on a box grater) – and she is generous with the amount. (The gratings, according to Aunt Sue, are what keep the salad smooth, and bring out the juices and flavor of the onions.) Then gently mix in a finely chopped hard-boiled egg, some salt and pepper, and some chopped fresh parsley, and Voila! you are almost done. TASTE before moving on, and adjust the seasonings.
The final step is to pile the salad onto a serving bowl or platter and surround it with a ring of chopped fresh and lightly salted tomatoes; and garnish with a sprig or two of parsley on top. Another tip: Best served at room temperature.
I can only say that my mouth is watering as I write this, and can understand why Grandma’s recipe is so much better than even my “good” salad. Also, note that, except for the two potatoes, there are no specified amounts of any ingredients – the rule is to taste and estimate as you go. HOWEVER: To give you some starting points for the amounts: for 2 potatoes, start with about 1/2 cup of mayo; 2 tsp.. of mustard; 1 Tbsp. of vinegar; about 1 to 1-1/2 Tbsp. of the grated onion with its juices; about 1/2 stalk of celery; 1 egg; a generous pinch or 2 of salt; a little ground pepper; and 2 tsp. of parsley (plus a tad for the garnish on top of the prepared salad). But remember to taste as you go! |
This recipe for Grandma's potato salad is from