Old Time Mayo Potato Salad
Although potato salad is enjoyed any time of year in the United States, it is commonly associated with summer and picnics. White and/or red potatoes are commonly used; it is customary to leave a bit of the skin on red potatoes—especially when Americans make it German-style.
Basic ingredients for traditional American potato salad include: cubed, boiled potatoes (typically russet potatoes), mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, yellow mustard and/or mustard powder (dry mustard), black pepper, salt, celery seed, dry dill, chopped pickles (pickled cucumber), chives, finely-chopped red or white onion, chopped green or red bell pepper, thinly-sliced/finely-chopped celery and sometimes chopped hard-boiled egg whites (usually one egg per batch of salad). Vegetable ingredients (not including the potatoes) are incorporated raw and never cooked. The salad is often topped with paprika and chives, and generally served cold or room temperature.
Every family has a recipe for potato salad and people have very strong opinions about their potato salad. Some are dyed in the wool “mustard” type, while others are clearly mayonnaise potato salad lovers. And then there are those who like German or gourmet types like Mediterranean garlic and hummus; blue cheese and capers or curry potato salad. Me… I love the old fashioned mayo and pickles. I love the taste the celery salt gives this dish. Like my grandma and mom before me, I have been making this version for over 30 years and it always hits the spot for us!
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| Old Time Potato Salad |
- 5 pounds small Russet potatoes
- 7 large eggs, hard-boiled & ( 6 peeled & diced / 1 qtrd for garnish)
- 4 celery stalks,chopped fine
- 1 cup diced sweet midget pickles (sweet Gherkin from Heifetz, if you can find them)
- 2 heaping tablespoons pickle relish (drained)
- 1 T sugar
- 1 & 1/2 tsp of celery salt
- 1 1/2 cup Mayo
- 1/4 cup prepared yellow mustard
- 1 medium onion diced ( I like to use red)
- Finely ground kosher salt and ground black pepper to taste
- paprika for garnish/Roasted red pepper cut into thin strips/boiled egg
Instructions
- Boil the potatoes, skin on, for about 20 minutes or until a sharp knife easily pierces them easily. Drain the potatoes and cool until cool enough to peel them
- Hard boil your eggs 1 minutes turn off heat and let set 15 minutes then soak in cold water till ready to peel.
- Dice potatoes in bite size chunks and add all other ingredients except paprika and garnish egg. Stir well, make sure everything is coated. Should not look dry, so if you want an extra spoon of mayo or relish add it. We like it sweeter, so I usually add a bit more sugar. IF you don’t like sweet don’t add extra. Learn to trust your tasting instincts……that’s what’s your Grandma did.
- Taste it for salt and pepper and adjust accordingly Let sit at least 4 hours in fridge for flavors to marry. a day ahead let set overnight, cover with plastic wrap or lid and chill. Dust the top with the paprika and quarter the remaining egg for garnish. Serve cold.