Potato Salad–who doesn’t LOVE it?

by Whiski Business on June 22, 2011

Potato Salad–who doesn’t LOVE it?

I think everyone has a spin on potato salad. A recipe passed down from G-ma, or one that’s been made over and over and changed a little bit each time.

Here’s mine—I got it from my “friend mother.” What’s a “friend mother” you ask? Let me tell you. When I was a little girl, my mother had her best friend, Martha. Oh, they were two peas in a pod. They would talk, gossip, smoke (yeah–bad mom, bad Martha) and have a delightful time.  They were there for each other through thick and thin….a BEST friend—how lucky they were to have each other. She’s was “Mothers” friend, which somehow got changed to “friend mother.” She was a fabulous “friend mother” too. She WAS family. She threw the BEST parties—and that lady could cook! WOW!! Oh, oh, oh—her fudge was to die for! I have that recipe in one of my many recipe boxes, I’ll have to hunt it down and give it a go. I love thigh food!

On to the recipe—-

Martha’s Fab Potato Salad

5 med. potatoes, peeled & quartered (about 2 lbs.)

4 hard-cooked eggs, chopped

1/2 C  chopped dill pickles

1 med.  sweet onion, chopped (1/2 c)

1/4 c. chopped celery/use some of the leaves–adds a ton of flavor

1/3 c. or more if you like it creamier—mayonnaise—GOOD mayo!

2 tbsp. prepared mustard

2 tbsp. tarragon vinegar

splash of the pickle juice

1/4 tsp. celery seeds

1/4 tsp. salt

1/8 tsp. white pepper

1/4 tsp. garlic powder

 

Cook potatoes in boiling salted water, covered, about 20 minutes or until tender; drain, rinse in cold water to stop cooking and cool.  In mixing bowl, combine potatoes, eggs, dill pickle, onion, celery. Stir together the mayonnaise, mustard, vinegar, garlic powder, celery seeds, salt and pepper; add to potato mixture. Stir lightly to coat. Turn into serving bowl. Remember to taste and adjust—-the seasonings silly!!!Makes 10 servings.

 

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