One thing you can always count on at my cookouts is potato salad. Its a recipe my mom passed down to me. Part of the reason I always wanted to be a good cook like my Mom is because of all the raves she used to get for her food. Practically the minute she walked in the door to any family gathering, people would start asking, "Sondra, did you bring your potato salad?". Her potato salad was legendary. I always helped her make it as a little girl and dreamt of people clamoring for my cooking.
When I say my mother passed the recipe down to me...I use the word "recipe" pretty loosely. The truth is there is no recipe. It is one of those, "a little of this and a little of that" kind of southern recipes. Its just something she made by memory and by taste. That was my favorite part, by the way...the tasting! I have actually adapted the "recipe" a bit over the years. I'll do my best to give you a recipe here. Potato Salad is really something that can easily be adapted to one's own taste. Mine is made with mayo and mustard, although my mom always used Miracle Whip. My mom always added bell pepper but I prefer to leave that out. Mom also always added chopped red pimentos. This actually adds nice color, but in my opinion brings nothing to the party, flavor-wise. You can make it creamy or chunky or somewhere in between. If you want it creamy (almost like the consistency of mashed potatoes) just mix it up while the potatoes are still hot. For a chunky potato salad you should use a waxy potato like a red potato and let your potatoes cool completely before mixing. If you like it to be a little of both (which I do), you can use 1/4 russet potatoes and 3/4 red potatoes and mix everything together when the potatoes are slightly warm.
I have to say, people do ask for my potato salad. In fact, a lot of people who don't usually care for potato salad find they like my version. Thanks Mom!
Sondra's Potato Salad
4 lbs of potatoes (1 lb russet/3 lbs red potatoes)
5-6 Large Hard Boiled Eggs, completely cooled and chopped
1 Small Onion, finely chopped
1 Large Green Bell Pepper, finely chopped (optional)
1 jar chopped pimentos (optional)
2 Large Dill Pickles, finely chopped
1 1/4 cups - 2 cups of Mayo
3 - 4 tblsp Mustard
Kosher Salt & Pepper to Taste
Directions:
Put all the potatoes with the skin on in a large stock pot full of generously salted, cold water. (You can boil the russet potatoes in a separate pot if the are considerably larger than the red potatoes.) Bring them to a boil and let boil for 2-3 minutes an then turn down to medium-low and simmer until potatoes are soft and can be pierced with a knife.
Drain potatoes in a colander and let the potatoes cool until just warm. The skin (or jackets) should come off easily. I use a paper towel to simply rub the skin off the potatoes. Cut potatoes into 2 inch cubes. Some of the russet potatoes will probably crumble, that's a good thing. Put the potatoes into a large mixing bowl. Add chopped eggs, onion, pickles, bell pepper and pimentos.
Add Salt and Pepper (go easy on the salt, you can add more at the end to taste). Add just enough mayo to make to your desired consistency. The amount will vary depending on the potatoes you use. Some people like their potato salad to be a little dryer, but I prefer mine nice and creamy but not soupy. Add mustard to taste and stir everything gently. Taste after mixing to see if you need to add more salt. Careful not to over salt. I prefer to let my potato salad to chill in the refrigerator overnight. This gives all the flavors time to develop. I like to garnish with either a sprinkle of paprika or from chopped fresh chives from my herb garden.
You can adjust this recipe for your own family's taste. Some people like to add celery. Let your own palate be your guide! Enjoy!
1 comments:
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