Food truth #1394 – we tend to like the foods that we grew up with even as adults. I guess that I should clarify – IF our parents, grandparents, etc. were good cooks then our comfort food is the food of our childhood. Thankfully, mine were and there are some things that I don’t really budge on and potato salad happens to be one of them.
The potato salads in our family were made with Hellmann’s mayonnaise (no other!), mustard, and eggs. This is not a sweet potato salad and even now, I may take a bite or two of sweet potato salads but they just don’t satisfy. I want my Mom’s potato salad which is my Godmother’s recipe which was handed down from Great Aunt Hattie. My Grandmother’s recipe is very close too. Maybe I should call it legacy potato salad.
This potato salad recipe was always served starting at Easter and through the summer season and into early Fall. To this day, I cannot have baked ham without craving potato salad and pickled beets. It just GOES together.
My Mom does not use an official recipe so I played with the dressing a bit from her directions and it’s pretty close. Another interesting thing about potato salad (food truth #1935) is that most often it tastes better when someone else makes it. Don’t you think? But this recipe is good enough. And when Mom volunteers to make it, we will let her and ask for seconds every single time.
We had potato salad last weekend, but since I was making the Philly Style Slow Roasted Pork Sandwich with Provolone and Broccoli Rabe for Sunday Supper, I could not think of a better side. Plus, this is the Dad’s Day Sunday Supper, and my Dad never minds potato salad a few days in a row. I don’t either and judging from the two heaping servings that the kiddo consumed, he inherited the potato salad gene.
Here is Mom’s Traditional Potato Salad recipe and make sure you pop on over to the Philly style pork sandwich for a bite or two.
Do you have a legacy potato salad in your family?
Ingredients (serves 6-8):
- 3 pounds of potatoes (I used Gold potatoes, but use what you love)
- 2/3 – 1 cup of mayonnaise
- 1 1/2 – 2 tablespoons of mustard
- 1/2 teaspoon of green olive juice
- 1 cup of diced celery
- 1 cup of diced onion
- 3 hard boiled eggs – rough chopped
- salt and pepper to taste
Boil the potatoes in a big pot with lightly salted water and enough to cover the potatoes. Leave the skin on. Once the potatoes have boiled, reduce the heat and simmer for 15 to 20 minutes or until just tender. Poke with a fork to check them. Drain and cool. Peel the potatoes and cut into approximately 1 inch chunks and put into a large bowl. Add the diced celery and onion and the hard boiled eggs.
For the dressing, combine mayonnaise, mustard, and olive juice. Taste – I included ranges above in case you like your potato salad with a bit more dressing. Pour over the potatoes, celery, onions, and eggs. Use a fork to toss to coat. Taste and adjust your salt and pepper. Tastes best when you cover and chill for a few hours. Enjoy!